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- Variety Semillon
- Vintage 2020
- Brand Andrew Thomas
- Cellaring 5-10 Years
- Wine Type White
- Alcohol Percentage 8.8% Alcohol
Andrew Thomas Six Degrees Semillon 2020"Hunter Valley semillon is one of the world's most uniquely regional wine styl..."$24.99 -
- Variety Semillon
- Vintage 2020
- Brand De Iuliis
- Cellaring Ready, but will Keep
- Wine Type White
- Alcohol Percentage 11.0% Alcohol
De Iuliis Estate Semillon 2020"The Hunter Valley is renowned for producing some of the best Semillon in the ..."$19.90 -
- Variety Semillon
- Vintage 2020
- Brand Elderton Wines
- Cellaring 3-5 Years
- Wine Type White
- Alcohol Percentage 10.5% Alcohol
Elderton Golden Semillon 2020 375ml"Elderton was founded by Neil and Lorraine Ashmead in 1982, and is now run by ..."$25.00 -
- Variety Semillon
- Vintage 2020
- Brand Yarra Yering
- Cellaring 15 Plus Years
- Wine Type White
- Alcohol Percentage 12.0% Alcohol
Yarra Yering Dry White No. 1 2020"A white blend of 70% Semillon and 30% Chardonnay. Fruit for this wine was ..."$55.00
Semillon is widely grown in Australia. And like Riesling is one of the very best grapes for demonstrating the different characters emerging from Australia's varied wine regions. There are many different styles produced, however, the Hunter Valley is by far the most famous. Semillon from the Hunter Valley is lean, pale wine with citrus, grapefruit and flintiness in its flavour. With a few years bottle age it turns into a honeyed, nutty, classic wine. The Barossa Valley tends to be the most luscious, often with oak age, it has aromas of peaches and mangoes. Margaret River’s versions are a fine balance between these two styles, and they age well too. It is most often blended with Sauvignon Blanc to produce the regions famous blends.
In France, it is the main grape for Sauternes. Elsewhere in Bordeaux it is the most widely planted white grape and is blended with Sauvignon Blanc to produce the dry whites of Graves. In Bordeaux, where it can be aged in oak, it produces wines that are high in alcohol and extract, but relatively low in aroma and acidity. Its thin skin makes it very susceptible to botrytis which is prerequisite for the making of Sauternes.