Sémillon (Australia)

In Australia, the Sémillon grape widely planted.

The classic region is Hunter Valley.

Sémillon Flavors

Typical Sémillon flavors are Lemon, Apple, Pear, Apricot, and Green Papaya, with notes of Grass and Vanilla, combined with a Waxy taste (Lanolin).

Lemon

Apple

Pear

Apricot

Grass

Vanilla

Butter

Candied Ginger

Depending on production and climate, Sémillon can range from tasting like zesty Sauvignon Blanc to creamy oaked Chardonnay.

Sémillon Profile

Sémillon often has a full body much like Chardonnay, but with flavors more like Pinot Gris or Sauvignon Blanc.

SUGAR:	Dry 3g/l

BODY:	Medium - Full

FRUIT:	Medium

ACIDITY:	Medium - Low

ALCOHOL:	11-13% ABV

	Serving temperature: 8-10°C (46-50°F) Oaked 10-12°C (50-54°F)

Sémillon Food Pairing

Semillon is "The ultimate food wine".

Unoaked Semillon can be Fresh and Zippy. Perfect for White Fish and Shellfish.

Lightly oaked, it can be perfect for Richer Seafood like Lobster and Salmon.

More oaked, Semillon pairs well with Chicken, Veal, and Pork.

Shrimps

Fish

Seafood

Lobster

Tapas

Salads

Pasta

Rice

Chili

Chicken

Pork

Veal

Excellent Pairings

Clams. Mussels. Shellfish.
Lobster. Salmon.
Pork. Veal. Chicken.
Pasta Salads.

Cheeses

Blue Cheese.
Roquefort. Gorgonzola.
Danablue. Stilton.

The Ideal Glass for Sémillon

The Chardonnay Glass was designed for enjoying full-bodied white wines. They have a wider bowl and a tapered top to enhance the buttery and oaky notes found in aged wines.

The wide bowl steers the wine to the sensitive parts of the tongue, ensuring that the acidity creates a harmonious balance with the sweet aromas of the wine.

The wide bowl allows the full bouquet of aromas to develop. It also reduces the risk for over-concentrated aromas.

If You Like Sémillon

Hunter Valley

Some human influences contribute to the distinctive characteristics of Hunter Valley Semillon:

Early Harvest
The grapes are harvested early with low sugar levels and high acidity.

Canopy Management
By pruning and training the vines, winemakers ensure optimal sunlight exposure and air circulation around the grape clusters. This helps to maintain the health of the vines, reduce the risk of disease, and promote even ripening of the grapes. The result is a more balanced and high-quality fruit, which is essential for producing the distinctive Hunter Valley Semillon.

Minimalist Winemaking Techniques
Winemakers in the Hunter Valley often employ minimalist techniques, such as whole-bunch pressing, neutral yeast selection, and very light lees contact. Inert vessels are used to avoid contact with oxygen and to allow the natural characteristics of the Semillon grape to shine through. This approach results in wines that are fresh, zesty, and expressive of their terroir, with a bright citrus profile and the potential for long-term aging.