A Bordeaux white grape that in Australia's Hunter Valley makes a unique, long-lived, low-alcohol style.
History
Semillon is a Bordeaux grape, blended with Sauvignon Blanc in dry white Bordeaux and the sweet wines of Sauternes and Barsac, where it is affected by noble rot. In the 1800s it was one of the most planted grapes in South Africa and Chile.
Semillon in Australia
Semillon has been grown in Australia since the 1800s and was once confusingly called Hunter River Riesling. The Hunter Valley developed a unique style: picked early, unoaked and low in alcohol, it tastes lean and citrusy when young and turns toasty and honeyed after years in bottle.
The Barossa makes richer styles, Margaret River blends it with Sauvignon Blanc, and the Riverina makes famous sweet, botrytised Semillon.
Tasting notes
Young Hunter Semillon is light, crisp and citrusy with lemon, lime, lemongrass and grass. With age it develops toast, honey, nuts and lanolin. Richer styles show more lemon curd and fig; botrytised versions add apricot, marmalade and honey.