• Color: White
  • Grape Parentage: unconfirmed
  • Place of Origin: likely southwestern France
  • Origin of Grape Name: 
  • Major Countries of Production:
    • France: 11,437 hectares (2011, FranceAgrimer)
      • Gironde département: 7,236 ha
      • Dordogne département: 3,638 ha
    • Australia: 6305 hectares (2010, Wine Australia)
      • Riverina GI: 2140 hectares (2010 W.A.)
      • Margaret River GI: 629 hectares (2010 W.A.)
      • Hunter GI: 588 hectares (2010 W.A.)
      • Barossa Valley GI: 536 hectares (2010 W.A.)
    • South Africa: 1192 ha (2011, SAWIS)
  • Synonyms:
    • France: Sémillon Muscat, Sémillon Roux, Chevrier, Malaga, Colombier, Blanc Doux 
    • Australia: Hunter Riesling (Hunter Valley)
    • South Africa: Wyndruif, Green Grape, Groendruif
    • Romania: St. Emilion
  • Viticultural Characteristics: Thin-Skinned, Early-Ripening, Susceptible to Botrytis/Grey Rot
  • Preferred Soil Type: gravel and clay-limestone
  • Common Blending Partners: Sauvignon Blanc, Muscadelle, Chardonnay

Typical Descriptors and Structure for Hunter Semillon
(the classic style is fermented in stainless steel and bottle-aged for several years prior to release)

  • Visual: Straw/Green, Medium Minus Concentration
  • Aromas/Flavors: Moderate Plus Intensity
    • Fruit: Citrus (Lemon, Lemon Marmalade), Tart Tree Fruit (Green Apple, Green Fig)
    • Floral: Honeysuckle, Lemon Blossoms
    • Herbal: Slight Grassy, Savory Herb, Hay
    • Bottle Age Aromas: Honey, Browned Toast, Crème Brûlée, Umami
    • Other: Waxy, Candlewax/Panna Cotta
    • Earth: Strong Stony Minerality
    • Oak: None
  • Structure: Dry, Moderate Minus Body, High Acidity, Diminished Alcohol

Typical Descriptors and Structure for Sauternes/Barsac
(botrytis-affected grapes hand-harvested through several tries at 35-40° Brix, 18-36 months barrel aging after fermentation is common, 80-100% Sémillon)

  • Visual: Gold, High Concentration
  • Aromas/Flavors: High Intensity
    • Fruit: Stewed/Cooked Tree Fruit (Apple, Quince), Cooked Peach, Dried Apricot, Fig/Fruitcake, Sweet Citrus (Orange, Tangerine, Lemon Marmalade), Ripe Melon, Tropical Fruit (Pineapple)
    • Floral: Honeysuckle, Orange Blossom
    • Spice: Cinnamon, Clove, Mace, Nutmeg, Vanilla Pod
    • Herbal: Sweet Hay, Dried Grass, Savory Herbs
    • Botrytis: Honey, Gingerbread/Ginger, Saffron, Candied Pineapple/Dried Apricot
    • Oxidation: Blanched Nuts, Hazelnut, Almond
    • Earth: Moderate to High Minerality, Mushroom/Truffle Notes
    • Oak: Moderate to High Use of New French Oak, Toast, Smoke, Caramel/Crème Brûlée, Vanilla, Coconut, Baking Spices
  • Structure: Sweet (approx. 85-150 g/l residual sugar), Full Body, Elevated Acidity, Moderate to Elevated Alcohol

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