Sémillon
white · Medium intensity · Full body
Sensory Profile
Appearance
Nose · Medium
Palate
Structure
Full
Body
Medium
Acidity
Dry
Sweetness
Medium
Alcohol
Medium
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Hunter Valley: stainless steel at 12-15°C, no MLF, bottled young to preserve acidity. Bordeaux: barrel-fermented in French oak, 30-50% new, with bâtonnage (lees stirring)
Oak
Hunter Valley: NO oak — stainless steel only. Bordeaux blanc: barrel-fermented and aged in French oak 30-50% new for 8-12 months. Sauternes: 18-24 months in new French oak
Key Tells
- •Waxy lanolin texture is the signature — no other white has this pronounced waxiness
- •Lemon curd (rich, unctuous) rather than sharp lemon zest
- •Medium nose despite full body — quiet on the nose but generous on the palate
- •Ages magnificently WITHOUT oak in Hunter Valley — develops toast and honey in bottle
- •Fuller body but less buttery than oaked Chardonnay
Often Confused With
Food Pairings
Oysters (Hunter Valley classic) — lean, mineral wine with briny shellfish
Roast chicken with tarragon — full body and waxy texture match roast poultry
Foie gras (with Sauternes) — the definitive sweet wine pairing
Grilled prawns with lemon butter — citrus and waxy texture complement
Modern
Serving