A true Australian original
The origin of Semillon can be traced back to the Bordeaux region in France. Semillon also has a long history in Australia but has been overtaken in popularity in recent years by Sauvignon Blanc and Pinot Gris/Grigio.
More than half of Australia’s Semillon comes from the Riverina. It is made as a single varietal wine in Barossa and the Hunter Valley and is commonly blended with Sauvignon Blanc in many regions, especially Margaret River.
Semillon is traditionally used to make a dessert-style wine where it is exposed to the fungus Botrytis cinerea (or ‘noble rot’), which consumes the water content of the fruit, concentrating its sugar.