Pronounced – sem-ee-yon
Semillon has been seen as somewhat dimensionless to most parts of the world and is usually blended. In Australia it is made as a varietal dry white table wine with fabulous success producing fine wines with ageing potential. The Hunter Valley, where it was incorrectly called riesling for many years, produces some of our country’s best semillons. These wines are rarely oaked and display the distinctive notes of toast and honey with age.
Lemon, limes and honey are common in dry styles. Semillon will display wood character of toast without being oaked and as they age this toasty character will grow. Some will show a mineral or steely character with tight acid structure. Botrytis-affected fruits will produce exotic luscious wines of ripe peach, apricot and honey. With barrel ageing vanilla, caramel, spicy bacon, coconut, cedar and spice.
