Let's Talk About Sémillon

Origin

The Sémillon grape is native to the Bordeaux region. It was known as Sémillon de Saint-Émilion in 1736, while Sémillon also resembles the local pronunciation of the town’s name ([semi'ʎuŋ]). It first arrived in Australia in the early 19th century and by the 1820s the grape covered over 90% of South Africa's vineyards, where it was known as Wyndruif, meaning "wine grape". It was once considered to be the most planted grape in the world, although this is no longer the case. In the 1950s, Chile's vineyards were made up of over 75% Sémillon. Today, it accounts for just 1% of South African Cape vines.

Growing Region

In France, the Sémillon grape is grown mostly in Bordeaux where it is blended with Sauvignon blanc and Muscadelle. Along with Sauvignon blanc and Muscadelle, Sémillon is one of only three approved white wine varieties in the Bordeaux region.

Sémillon is widely grown in Australia, particularly in the Hunter Valley north of Sydney, where for a long time it was known as "Hunter River Riesling". Four styles of Sémillon-based wines are made there:

• commercial style, often blended with Chardonnay or Sauvignon blanc;
• a sweet style, after that of Sauternes;
• a complex, minerally, early picked style which has great longevity;
• and an equally high quality dry style, which can be released soon after vintage as a vat- or bottle-aged example.

Semillon is one of the Cape’s true heritage white varietals, with origins as early as the 17th century (when it became known as Groendruif which translates as Green grape), the grape variety accounted for more than 90% of plantings in the first half of the 19th century. While South African Semillon has not quite taken off as a serious commercial category in single varietal form in the modern era, there are stunning wines being made from especially older vineyards (some of them centurions). More often, the variety plays a role in beefing up the volume of Sauvignon blancs.

Wine Characteristics

When dry, it is referred to as Bordeaux blanc. In this form, Sémillon is generally a minor constituent in the blend. However, when used to make the sweet white wines of Bordeaux (such as those from Sauternes, Barsac and Cérons) it is often the dominant variety. In such wines the vine is exposed to the "noble rot" of Botrytis cinerea which consumes the water content of the fruit, concentrating the sugar present in its pulp. When attacked by Botrytis cinerea, the grapes shrivel and the acid and sugar levels are intensified.

The best South African Semillons have juicy fruit with often an ethereal-like citrus perfume, fine texture, herbal interest and manage to marry the intensity of flavour with finesse.