Sémillon

Sémillon is instantly recognizable for its golden-yellow grapes, which can develop a copper blush when fully ripe—a trait that translates into the wine’s color, shifting from pale yellow in youth to deep gold with age or sweetness. Vigorous and relatively late-ripening, Sémillon thrives in a range of soils: calcium-rich soils enhance aroma, siliceous soils yield softer tones, gravelly soils favor dry Bordeaux styles, clay-limestone is best for sweet wines, and sandy alluvial soils are prized in Australia’s Hunter Valley. Its thin skin makes it especially prone to noble rot (Botrytis cinerea), which requires foggy mornings and sunny afternoons—a paradoxical asset for Sauternes—yet the grape also shows fair resistance to other diseases. Whether dry or sweet, Sémillon is known for its medium to full body, waxy or lanolin-like texture, and alcohol levels that range from low in early-picked Hunter styles to medium-high elsewhere, with high acidity in Hunter Valley wines fundamental to their aging potential.

Sémillon’s flavor profile is shaped by region and climate, with cool areas (like Hunter Valley and Bordeaux) showing vibrant citrus—lemon, lime, grapefruit—green apple, pear, and sometimes grassy or mineral notes, often accompanied by a signature waxy or lanolin-like texture. In warm climates (such as California, South Africa, and South Australia), the grape expresses richer tropical and stone fruit flavors—mango, peach, nectarine, papaya, and apricot—on a fuller, rounder palate. Oak aging can introduce layers of butter, vanilla, toast, pie crust, popcorn, praline, chestnut, and spice, while unoaked examples (notably Hunter Valley) develop honey, toast, nuts, lanolin, and beeswax with bottle age alone. Sweet, botrytized Sémillon (like Sauternes) is lush and complex, offering honey, quince, mango, pineapple, fig, marmalade, ginger, saffron, caramel, crème brûlée, and exotic spices, with botrytis cinerea and compounds like sotolon contributing to its signature aromas and remarkable aging potential.

Sémillon’s style and character are shaped dramatically by where it’s grown, with each region bringing out distinct qualities in the grape.

• Sauternes & Barsac (France): Renowned for luxurious, sweet wines made from botrytized Sémillon, these regions showcase the grape’s ability to develop complex notes of honey, apricot, and spice, with extraordinary aging potential.
• Graves & Pessac-Léognan (France): Here, Sémillon stars in dry blends, contributing rich texture and structure alongside Sauvignon Blanc, often resulting in full-bodied, age-worthy whites.
• Hunter Valley (Australia): Known for its unique, unoaked Sémillon, this region produces crisp, low-alcohol wines that evolve from bright citrus in youth to toasty, nutty flavors with age.
• South Africa: In warmer vineyards, Sémillon expresses ripe tropical fruit notes like mango and peach, often with a fuller body and sometimes crafted from the rare pink-skinned Sémillon Gris.

Sémillon’s versatility allows it to pair beautifully with a wide range of dishes, from light seafood to decadent desserts.

• Fresh, unoaked Sémillon: Its crisp acidity and citrus notes make it perfect with oysters, mussels, prawns, sushi, delicate white fish, green salads, herb-driven vegetables, and tangy goat cheese.
• Oaked or aged Sémillon: The wine’s richer, rounder texture and subtle nuttiness suit roast chicken or pork, veal, game birds, creamy risottos, buttery polenta, and nutty cheeses like Comté or Gruyère.
• Sweet Sémillon (such as Sauternes): Its luscious sweetness and bright acidity pair well with fruit desserts, crème brûlée, honeyed pastries, blue cheeses like Roquefort, foie gras, mild curries, and charcuterie.

• Serving Temperature: Chill young, unoaked Sémillon to 45°F (7°C) for freshness; serve oaked, full-bodied, or aged styles at 50–55°F (10–13°C) to highlight complexity. Sweet Sémillon, like Sauternes, is best between 43–50°F (6–10°C).
• Glassware: Use a standard white wine glass for most styles. For richer, aged, or oaked Sémillon, a larger-bowled glass (like for Chardonnay) enhances aromas. Sweet Sémillon is best in smaller dessert wine glasses.
• Decanting: Fresh, dry Sémillon does not require decanting. Gently decant aged dry Sémillon only if there is sediment. Sweet Sémillon rarely needs decanting unless it is very old.
• Aging Potential: Top Hunter Valley Sémillon can age 10–20 years or more; Bordeaux blends develop over 5–15+ years. Sauternes and Barsac can age for decades, while most dry styles are best within 2–5 years.
• Storage: Store at a steady 55°F (13°C) in the dark with moderate humidity (around 70%) for cork-sealed bottles. Lay cork-sealed bottles on their side, but screw-capped bottles can be stored upright. Avoid light, vibration, and strong odors.