A true Australian original
The origin of Semillon can be traced back to the Bordeaux region in France. Semillon also has a long history in Australia but has been overtaken in popularity in recent years by Sauvignon Blanc and Pinot Gris/Grigio.
More than half of Australia’s Semillon comes from the Riverina. It is made as a single varietal wine in Barossa and the Hunter Valley and is commonly blended with Sauvignon Blanc in many regions, especially Margaret River.
Semillon is traditionally used to make a dessert-style wine where it is exposed to the fungus Botrytis cinerea (or ‘noble rot’), which consumes the water content of the fruit, concentrating its sugar.
Semillon Variety Snapshot 2023-24
Variety snapshots are one-page profiles of individual Australian winegrape varieties and provide at-a-glance summary statistics on: viticulture data, winegrape production, winegrape price, key producing regions and export sales data compared against the same statistics for all wine grape varieties.
Download nowIn the vineyard
- Semillon is a thin-skinned variety
- Conditions in Australia aren’t conducive for the production of botrytis affected wines
- Often picked early to preserve natural acidity
- Semillon is often harvested early and made into a dry, light-bodied style of wine
In the winery
- Cool temperature, stainless steel fermented is common for certain styles
- Barrel fermented approach is also used but rarely in the Hunter Valley
- Some styles, such as those from Barossa Valley and Margaret River, spend time in oak barrels
Major regional expressions
Barossa Valley
- Two different styles have emerged in the Barossa
- Richer, ripe, more full-bodied oak aged versions
- Lighter, crisper unoaked styles
Hunter Valley
- Harvested early and fermented to dryness in stainless steel – bottled early
- Light and lemony with high acidity when young
- Develops complex fig, toast and honey character with 6–8 years of age
- Can age gracefully for 40 years or more
Margaret River
- Typical blended with Sauvignon Blanc in Margaret River
- Can be made in a juicy, fresh unoaked style
- More age-worthy styles tend to be oak fermented and/or oak matured
In the glass
Style and character
Pairs with
Fresh oysters, shellfish, white fish dishes, chicken, salads, goat and sheep’s milk cheeses.