Semillon has traditionally been overshadowed by grapes such as Sauvignon Blanc and is often blended opposed to used on its own. Though it is rarely in the limelight, Semillon can produce some fantastic wines. The grape has great potential and is beginning to gain recognition in areas such as France and the Upper and lower Valleys in Australia where it is most commonly grown. The Semillon grape is golden skinned and extremely versatile, capable of making both sweet and dry white wines. It also adapts well to different weather conditions being planted in many different climates. It is also easy to grow and relatively resistant to diseases. Semillon wines work fabulously well with a wide range of foods particularly chicken and pasta dishes.
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Semillon History
The history of the Semillon grape is rather uncertain. However, it is thought that the grape arrived in Australia in the 1800s, it was shortly after introduced to South Africa where it was extremely popular. Indeed, at one time Semillon was the most widely planted grape in the world, however, this popularity has now declined. One defining characteristic of the Semillon grape is its tendency to acquire ‘noble rot’ which is a fungal infection named, Botrytis Cinarea. This makes the grape shrivel up, as a consequence the grape juice is more concentrated and much sweeter. This has many benefits for the production of sweet wine.
Semillon Growing Locations
France
Semillon is a major white wine grape in the Bordeaux region of France, it is one of only three varietals approved in this region. It is the most planted white wine grape in this region. Classic fine Bordeaux wine is made from a mixture of Semillon, Sauvignon Blanc and other grapes such as Muscadelle. It is used in both sweet Bordeux white wines such as the great Sauternes and dry bordeaux white wine.The desert wine Château d’Yquem is up to 80% Semillon grape and this wine is one of the most expensive and well regarded desert wines in the world.
Australia
Semillon is also a key grape used in Australia where there is high plantations. Here it is primarily grown in the Upper and Lower Hunter Valley near Sydney. In these regions the grape is grown for varietal wines opposed to just blends, as is more common in France. These dry white wines are some of Australia’s most iconic wines, being of an excellent quality. In Western Australia, dry white wine mixes Semillon and Sauvignon Blanc where it produces dry, dry white wines which are sometimes aged in oak. These wines tend to be less well known but are still worth a try.
Other Areas
The grape is also found in both South Africa and Chile. Other areas such as California grow the grape to blend in with other wines where it is not a dominant flavour and production has fluctuated greatly over the years. The Semillon grape is grown throughout the world but in fairly small quantities. Semillon is most commonly mixed with Chardonnay to make relatively cheap party style wines outside of the main areas of plantation. Here, it improves the wine by providing a sharper flavour tinged with citrus tones.
Semillon Key Flavours
It is difficult to define Semillons key flavours. Generally, Semillon makes deep yellow wines that are fairly soft. When oaked they are fairly rich. In Australia, the wines produced by Semillon begin as fairly acidic and neutral, however, after a few years they develop a heavier honey toasty taste that is extremely popular. One notable feature of Semillon wines is their ability to age extremely well – they tend to reach their peak at around ten years of age. Some Semillon wines can even keep on improving and evolving with age for decades. Dry Semillon wines tend to carry a flavour of lemon and fig, sweet Semillon wines taste more of peach and apricot.
Summary
In summary, the Semillon grape is highly versatile, being grown in almost any climate and producing both sweet and dry wines of considerable quality. However, Semillon has long been an underestimated grape which is due, in part, to the difficulty in defining the key flavours of the grape and the tendency for it to be used as a blend and not in its own right. However, it is used to make some of the most famous wines from the revered Bordeaux region and some of Australia’s most interesting wines and is slowly gaining more recognition across the world.
