Semillon is one of the world’s leading varieties of grapes, even though it is almost always a second tiered grape because it is usually blended with other varieties, rather than bottled and sold on its own. It's extremely difficult to come up with a list of defining tastes and aromas that are characteristic of this grape. Underappreciated because of dominance in behind the scenes work, Semillon is worth a second look as a very important grape.

Semillon originally found itself at home in France, more specifically in the Bordeaux region where it holds title of being the majority white grape grown. Often blended with other wines, Semillon can oftentimes be found in classic Bordeaux whites, as well as the sweet wines of Sauternes and Barsac. As a hearty wine it is easy to cultivate with consistent production of between six to eight tons per acre. Semillon is also fairly resistant to most diseases, with the exception of the fungal infection, Botrytis cinarea, also known as “noble rot.” This is due to the grapes having tightly packed bunches and relatively thin skin. If this rot attacks grapes that are not yet ripe the result can be disastrous with an entire crop being ruined. When noble rot attacks ripe grapes, it causes them to shrivel, and these moldy looking grapes yield small quantities of extremely concentrated juice that is then used in making mouth-watering sweet white wines of great complexity and longevity. Semillon is the key component in making these wines. In fact, Semillon grapes make up 80% of the blend used in creating Château d'Yquem, the most expensive and famous dessert wine in the world.

While Semillon is the majority white variety in Bordeaux, Graves, and Sauternes, more grows in Chile than anywhere else on Earth. Early in the development of Australia, Semillon (often incorrectly labeled as Riesling) dominated as the major white variety, although the vineyards in Australia today are mostly Chardonnay and Sauvignon Blanc. The exception to this would be the Hunter Valley where it is still known for producing this grape in numbers and was one of the pioneers in the country in cultivating it. A unique minerally, lemony style is produced there, which is crisp and lean when young and is made without the need of influence from oak or malolactic fermentation. However, the wine transformations with age, evolving into a complex, nutty, honeyed wine with great complexity and depth. Hunter Semillon is one of the few Australian white wine styles that ages gracefully over extended periods.

While it can be often be said (and rightly so) that wines that are dominated by Semillon lack youthful aroma, they always tend to have a fairly full body and be low in acidity. It is for this reason that Semillon makes a wonderful “second” grape in blending of wines producing some wonderful flavors. Semillon even works well when blended with the well-known loner, Chardonnay, giving richness and weight without sacrificing the aromatic delicacy.

Even though this wine may be seen as a second-class wine to many, it is hard to understand why when it is so versatile. The ability to create some of the highest quality dessert wines as well as its ability to be combined and compliment wines such as Chardonnay and Sauvignon Blanc prove that this is more than some ordinary grape. Semillon is the unsung hero of many bottles of wine, and now it’s time for this underestimated grape to shine.