Semillon Grape
In the vineyard, the Semillon grape is reliable and naturally quite prolific. High yields produce wines with subdued aromas and flavors. But when fully ripe, the grape makes wines that have a soft texture on the palate and dense flavors of fig and hazelnut.
Semillon and Sauvignon Blanc have nearly opposite flavor profiles and have a yin-yang relationship in dry and sweet blends. These two varietals are spectacular when made into botrytis cinerea wines.
Semillon has thicker skins than Sauvignon Blanc, but is still susceptible to noble rot. At the same time, it is more resistant to damaging molds and mildews than Sauvignon Blanc. Semillon is also one of the rare grapes that is successfully blended with Chardonnay.
The grape is harvested early and buds late, thus requiring a short growing season. Because it ripens early, Semillon is not very susceptible to late rains. Mature berries are a beautiful golden color. Wines pairs well with hearty seafood dishes, Thai cuisine, and ham.
The grape does particularly well in the Hunter Valley of Australia, making wines with considerable acidity. It is picked early in the season to retain these crisp acids. Some wines are aged in oak and will develop complexity for several years in the bottle. Lindeman and Tyrell are two of the top producers in the region. There are approximately 20,000 acres of Semillon planted in Australia.
It makes excellent, single varietal wines in the Hunter Valley of Australia. It is also widely grown in Chile. It is also planted in North Africa and the Middle East. When over cropped, Semillon lacks deep flavors and is uninteresting. Because of poor quality, much of the worldwide vineyard acreage has been uprooted. The grape is also prone to oxidation during winemaking and aging.
