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Semillon
Semillon is pronounced "semi-yon" or "sem-ee-yon". The variety was first brought to Australia in the early 1800s. It used to be one of the most planted grape varieties in the world but has since mostly gone out of fashion. Several regions in Australia and France are still producing fine examples of Semillion.
In the Hunter Valley it was once mistakenly known as "Hunter River Riesling". The region produces a Semillon that ages very well, transforming from a pale wine without much character into a honeyed, toast, nutty wine with plenty of character.
Barossa Valley Semillon could be from a different planet as it is ready to drink while young, with fruity peach aromas and tastes.
A good Australian Semillon turns nearly orange over the years, and can prove to be an amazing opportunity for a unique and exquisite wine. These higher-quality Semillon wines take some getting used to, mostly because of the taste variously described as burnt toast or volcano – a strange mineral taste that some find rather a turn-off at first blush.
It is also a variety that responds well to the botrytis fungus and some of our best dessert style wines are made with this grape.
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