Sémillon

Portrait

Sémillon is a variety from south-western France and the most important grape of the nobly sweet wines of Sauternes and Barsac. In Bordeaux it is blended with Sauvignon Blanc, and its thin skin makes it especially susceptible to the noble rot fungus Botrytis cinerea. It is also historically important in Australia.

The vine buds early, ripens early to mid-season and gives neutral wines at high yields. It prefers gravel, sandy and clay soils. For sweet wines the grower waits for noble rot. In Western Australia dry, fresh whites are also made, often blended with Sauvignon Blanc. With age they show honey, toast and nut notes.

Dry Sémillon goes with seafood, poultry and salad, Sauternes with foie gras, blue cheese and fruit desserts.