Sémillon

APPEARANCE
ON THE VINE: generally a long, conical-shaped, compact bunch of grapes. The berries are medium to small in size and have quite a thin skin.

IN THE GLASS: when young it tends to be crisp, clear and bright, but with some bottle age it acquires a rich, honeyed, golden colour.

 

SMELL
Varies from waxy honeyed notes to crisp grass, nettles and a hint of citrus.

TASTE
When made as a varietal wine it can be quite crisp and lemon fresh – in cool climates it can take on a grassy character. When wooded it becomes more fat and complex, acquiring a buttery toastiness – sometimes described as fat or waxy, as in lanolin or candles. As a rich dessert wine it tends to exhibit an unctuous, apricot, honey sweetness.

ORIGIN
Thought to originate in France – in Bordeaux, where it has traditionally been used in the Bordeaux Blanc blend with Sauvignon Blanc, or in the world-famous sweet wines of Sauternes.

IN SOUTH AFRICA
Once referred to as “Groendruif” and much more widely planted than it is today, the variety is experiencing somewhat of a comeback. In the 1990s, Franschhoek created a bit of hype in claiming to be the local home of Semillon, but rewarding wines now emanate from various regions as dry whites and desserts.

ELSEWHERE IN THE WORLD

Australia’s 's Hunter Valley produces some stunners, and Semillon is also produced in the USA (California and Washington).

BEST EXAMPLES
South African Semillons with best track records in recent years include Constantia Uitsig, Fairview Oom Pagel, Jack & Knox, Steenberg and Stellenzicht. In France, Chateau Haut-Brion produces a dry white Bordeaux of note, while Chateau d'Yquem is famous for its Sauternes. In Australia, Lindemans, Penfolds, Peter Lehman and Yalumba are good examples.

AGEING POTENTIAL
Can vary depending on where they are made and in what style, though generally regarded to have good longevity. Some of the Hunter Valley wines comfortably spend 10 years in bottle acquiring complexity – as do the sweet Sauternes.

MATCHING WITH FOOD
Goes superbly with seafood and is more than a match for creamy pasta sauces.

SERVING TEMPERATURE
Between 10° and 16° C.