The Semillon

You say you've never drunk Sémillon? You've probably already had some in your glass, but without knowing it.

Indeed, in Europe Sémillon is rarely vinified as a single varietal, which is why its name rarely appears on labels.

Although the qualities of this grape variety also known as “Blanc Doux”, “Chevrier”, “Green Grape” in South Africa, “Hunter Valley Riesling” in Australia are undeniable, it is in clear decline, even in its country of origin, the Bordeaux vineyard, where it was already cultivated in the 18th century.

A vigorous grape variety, Sémillon must be managed with rigor to produce quality. When ripe , it becomes slightly pink and expresses delicate notes reminiscent of muscat. These large, thin-skinned berries are susceptible to rot, which is an advantage in the Barsac and Sauternes regions when Botrytis Cinerea develops into noble rot. It then becomes one of the main components of the great sweet wines of Barsac and Sauternes. Due to its lack of acidity, Sémillon is generally blended with Sauvignon Blanc which provides freshness and liveliness. For its part, it provides great aging potential through the extract and the alcohol. It is cultivated mainly in the Bordeaux region called "Rive Gauche", namely the left bank of the Garonne. In dry white Bordeaux wines, it is used as an additional grape variety in blends with a predominance of Sauvignon Blanc. However, it can have a predominant share as in Haut-Brion where it accounts for more than 50% of the blend. In the prestigious sweet wines of Barsac and Sauternes, it is often predominant with shares of 80% of the blend, for example in the cult wine Château d'Yquem which is the dream of wine lovers all over the planet.