European Semillon
The traditional homes of Semillon wine production are the Graves, Pessac-Leognan, Sauternes, and Barsac regions of Bordeaux. At approximately 30,000 acres, it is the most widely planted white varietal in Bordeaux.
Dry white wines from Graves are primarily Semillon blended with some Sauvignon Blanc and aged in oak barrels. A bit of Muscadelle can also legally be added. The acidity of Sauvignon Blanc mingles nicely with the weight and body of Semillon. The best of these wines are honeyed, profound and can age up to 2 decades.
Pessac-Leognan is a sub-district of Graves where Semillon is also made into a dry wine. Sauvignon Blanc is normally added for balance. Semillon is a major component in the legendary Chateau Haut Brion Blanc. That said most vineyards in Pessac-Leognan are planted with red varietals.
Semillon is famous for its role in botrytis cinerea wines from Sauternes and Barsac. The soils in Sauternes are mainly gravel and sand, where the soils in Barsac are sandy with a bit of lime. These two small regions are located within Graves and have been making the best sweet wines in the world since at least the 18th century.
Botrytis cinerea forms when morning fog from the Garonne and Ciron Rivers burns off into sunny, muggy afternoons. Rainfall immediately after fog will cause harmful grey rot to develop.
These wines are very expensive, as it takes many vines to produce a small amount. Botrytis grapes are often almost raisins and they produce very little juice. Adding to the expense is the fact that these grapes have to be harvested by hand over several weeks.
Chateau d’Yquem is the flagship producer of these wines against which all others are judged. Chateau d’Yquem is about 80% Semillon and 20% Sauvignon Blanc. Sauternes is traditionally paired with Roquefort.
