Semillon

If you’re from NSW or WA, you are probably well-acquainted with this variety. If you’re from any other part of the country however, you’d be forgiven for asking Semi-what? Semillon is native to France where it is often blended with Sauvignon Blanc to produce a Bordeaux Blanc. It is also famous for being left on the vine to allow the noble rot ‘botrytis’ to perform its weird, withering witchcraft, to give way to the beguiling Sauternes. In Australia, we do produce a botrytis Semillon but you are more likely to see it featured as a blend with Sauvignon Blanc. Our trick though, courtesy of the Western Australians who have made this style so prominent, is to flip the French ratio and give a majority share to Semillon – ah the renowned Sem Sauv we’ve all ordered at least once. As a stand-alone varietal expression, the Hunter Valley is its spiritual home. There, it is treated with incredible reverence and care and these are undoubtedly some of the best wines our nation produces. Over decades, the wine’s bracing acidity evolves into gentle mouth-coating honey; a high quality, aged Semillon is a truly spectacular wine experience everyone should aim to one day enjoy.