The Ultimate Guide to Semillon

De Bortoli Wines 18/07/2025

Semillon is one of the most versatile and age-worthy white wines, known for producing everything from crisp, citrus-driven dry wines to lusciously sweet dessert wines. It plays a crucial role in some of the world's most famous white wine blends, particularly with Sauvignon Blanc, and has found a unique home in Australia’s Riverina, where it develops incredible complexity over time.

This guide explores Semillon’s origins, flavours, aging potential, food pairings, and how it compares to other white wines like Sauvignon Blanc.

What is Semillon? Is Semillon a Sweet or Dry Wine?

Semillon is a white grape variety originally from France’s Bordeaux region. It is highly adaptable, allowing winemakers to produce both dry and sweet styles, depending on the climate and winemaking approach.

Dry Semillon is crisp, citrusy, and fresh, with green apple and herbal notes. It is widely produced in Australia’s NSW wine regions, where it ages gracefully over decades.
Sweet Semillon is often affected by Botrytis cinerea (noble rot), creating the famous Sauternes wines of Bordeaux, which are rich, honeyed, and lusciously textured.

Unlike some white grape varieties, Semillon has a full, rounded texture, giving it more weight than lighter whites like Pinot Grigio.

Where Does Semillon Come From?

The Birthplace of Semillon: Bordeaux, France

Semillon has been cultivated in Bordeaux for centuries, often blended with Sauvignon Blanc and Muscadelle. It is best known for:

Dry Bordeaux Blanc – A blend of Semillon and Sauvignon Blanc, offering a balance of freshness and richness.
Sauternes & Barsac – Some of the most famous dessert wines in the world, made from Semillon grapes affected by noble rot. These wines age for decades, developing notes of honey, marmalade, and saffron.

Semillon in Australia: A World-Class Expression

Australia has become one of the leading producers of single-varietal Semillon, particularly in the wine regions of New South Wales

Riverina Semillon is known for its vibrant fruit profile and approachability in its youth, often showcasing flavours of citrus, melon, and green apple. The region’s warm climate allows for the development of richer, more generous styles, and with time, these wines can evolve to reveal notes of honey, toast, and nutty complexity
Margaret River Semillon is often blended with Sauvignon Blanc, creating a fresh and fruit-forward style similar to Bordeaux Blanc.
Barossa Valley Semillon is fuller-bodied and more textural, offering a riper expression of the grape.

What Does Semillon Taste Like? How Does It Compare to Sauvignon Blanc?

Semillon’s flavour profile depends on its age and winemaking style:

Young, dry Semillon: Lime, lemon, green apple, and fresh herbs. High acidity and a clean, crisp finish.
Aged Semillon: Beeswax, toast, honey, nuts, and a fuller body, with a smooth, rounded texture.
Botrytised Semillon (Sweet): Apricot, honey, marmalade, saffron, and caramelised orange peel.

How Semillon Differs from Sauvignon Blanc

Semillon and Sauvignon Blanc are often blended together, but as single-varietal wines, they are very different.

Semillon	Sauvignon Blanc
Fuller-bodied, with a waxy, rich texture	Lighter-bodied, with zesty acidity
Develops honeyed, nutty flavours with age	Best consumed young, with tropical fruit and grassy notes
Lower in aromatics but complex with age	Highly aromatic, with herbaceous and citrusy notes
Can be made in dry or sweet styles	Almost always dry, except for dessert styles like Sauternes

Winemakers at De Bortoli often blend Semillon with Sauvignon Blanc to create wines that balance fresh acidity with rounded texture, making them versatile and food-friendly.

Types of Semillon Wine

Dry Semillon

Flavours: Lime, green apple, cut grass, and crisp acidity.
Best Regions: Riverina (Australia), Hunter Valley (Australia), , Bordeaux Blanc (France).
Aging Potential: Can develop honey, toast, and nutty flavours over 10-20 years.

Sweet Semillon

Flavours: Apricot, honey, marmalade, and caramel.
Best Regions: Riverina (Australia), Sauternes and Barsac (France).
Aging Potential: Can age for decades, deepening in richness and complexity.

How to Pair Semillon with Food

Semillon and Seafood

Best Pairings: Oysters, scallops, grilled white fish.
Why It Works: Semillon’s acidity cuts through the richness of seafood while enhancing its delicate flavours.

Semillon and Creamy Pasta

Best Pairings: Fettuccine Alfredo, mushroom risotto, carbonara.
Why It Works: The citrus and herbal notes in Semillon balance the creaminess of the dish.

Semillon and Dessert

Best Pairings: Fruit tarts, blue cheese, foie gras.
Why It Works: The honeyed sweetness of botrytised Semillon complements the saltiness of blue cheese and the richness of foie gras.

How to Serve and Enjoy Semillon

Serving Temperature:
- Dry Semillon: 8-10°C
- Aged Semillon: 10-12°C
- Sweet Semillon: 12-14°C
Glassware: Use a white wine glass with a slightly larger bowl to enhance its aromas.
Decanting: Aged Semillon can benefit from a short decanting period to unlock its full complexity.

How Long Can Semillon Be Cellared?

Semillon is one of the best-aging white wines in the world.

Dry Semillon can evolve for 20+ years, developing rich flavours of toast, honey, and nuts.
Sweet Semillon can age for 50+ years, becoming increasingly complex and luscious.

Proper cellaring conditions, such as consistent cool temperatures and low light exposure, are essential for maximizing its aging potential.

Explore De Bortoli’s Semillon Collection

At De Bortoli Wines, we craft elegant and age-worthy Semillon that reflects the rich history of this varietal.

Explore our De Bortoli Semillon range and discover a wine that evolves beautifully over time.

FAQs

Is Semillon a Dry or Sweet Wine?

Semillon can be made in both styles:

Dry Semillon is fresh, crisp, and citrusy, commonly found in Australia and Bordeaux Blanc blends.
Sweet Semillon is rich and honeyed, produced in regions like Sauternes.

Can Semillon Be Aged?

Yes. Semillon is known for its ability to age for decades, transforming from a crisp, citrusy wine to a complex, honeyed one.

What Foods Should I Avoid Pairing with Semillon?

Overly spicy dishes – Can overwhelm the delicate flavours of dry Semillon.
Very sweet desserts – Can clash with the acidity of dry Semillon; opt for botrytised versions instead.

Where is Semillon Most Commonly Grown?

France (Bordeaux, Sauternes, Barsac) – Produces world-class dry and sweet Semillon.
Australia (Riverina, Hunter Valley, Margaret River, Barossa Valley) – Home to some of the best-aged Semillon wines.
South Africa – Produces fuller-bodied Semillon with a ripe fruit profile.