A round and complex variety
In Bordeaux, Sémillon embodies the magic of the grand sweet wines, especially on the Graves terroir, favourable to the development of noble rot at the end of the ripening. Complementary to Sauvignon, it is less acidic and is more round in the mouth making it an ideal blending partner. However, its young aromas are not as evident as those of Sauvignon, and are based on notes of almond, hazelnut and prunes.
Its major difference is its texture in the mouth. Less lively and richer in glycerine, Sémillon is round, opulent and rich in the mouth. Blended with Sauvignon in the important sweet wines from Sauternes and Barsac, it has an impressive aromatic complexity, with notes of honey, stewed pear and quince, but also acacia flower, or candied mango and apricot. Sémillon is one of the grand varieties of vines to conquer the world, but it is always a pleasure to find it in its original version in Bordeaux.
The prince of white varieties, south of Bordeaux
Born in the Sauternes region, according to ampelography experts, Sémillon has produced sweet wines since the 18th Century. Sémillon best expresses itself on the "warm and light" terroirs of the Graves, Pessac-Léognan or of the Côtes de Bordeaux, on the other side of the Garonne River.
Difficult conditions bring out the best
With normal soil and climate for vines, Sémillon often produces wines without much character. Challenging, this variety produces green and uninteresting wines if the grape is not completely mature. If the growth process is not carefully controlled, it can be diluted.
Sémillon is very productive and, in the best vintages, its thin skin allows noble rot (Botrytis cinerea) to develop perfectly. Not surprisingly, it is the key to the blends that constitute great sweet wines.
