Sémillon, often written plain Semillon, is the quiet engine of Bordeaux white wine. It is the region's most widely planted white grape, and it does two very different jobs there: it gives the great dry whites of Graves and Pessac-Léognan their texture and staying power, and its thin golden skin makes it the ideal host for the noble rot behind Sauternes and Barsac. Young, it is citrusy and fairly restrained. Given time, it turns waxy, honeyed and deep gold, which is why so many of the bottles below are older vintages.
Semillon wine in Sauternes and Barsac
The sweet side is where Sémillon became famous. Autumn mists rise where the cold Ciron river meets the warmer Garonne, and in the right years they encourage Botrytis cinerea, the fungus that shrivels the grapes and concentrates their sugar and acidity. The appellation covers five communes: Sauternes, Barsac, Bommes, Fargues and Preignac, and Barsac producers may label their wine under either name.
At the top sits Château d'Yquem, the only Sauternes given Premier Cru Supérieur status in the 1855 classification. Its vineyard is planted mostly to Sémillon with Sauvignon Blanc in support, and you can explore a long run of vintages on our Yquem page, including half bottles and mature years. Beside it you will find Premiers Crus such as Château Rieussec, Château Suduiraut and Château Lafaurie-Peyraguey, plus Doisy-Daëne's L'Extravagant and the occasional genuinely old bottle from Château de Rayne-Vigneau. For more sweet styles beyond Bordeaux, browse our dessert wines.
Dry white Bordeaux built on Sémillon and Sauvignon
In the dry whites Sémillon partners Sauvignon Blanc. Sauvignon brings the lift and the citrus, Sémillon adds weight, a lanolin smoothness and the ability to age. It also takes to oak well, so the best examples are barrel fermented and can improve for twenty years or more.
The classic address is Pessac-Léognan, home to La Mission Haut-Brion Blanc, Pape Clément Blanc, Smith Haut Lafitte Blanc, Malartic-Lagravière Blanc, Carbonnieux and Lagrave-Martillac. The Médoc châteaux make whites too, even though their appellations are for red: look for Blanc de Lynch-Bages, Brane-Cantenac Blanc and Caillou Blanc de Château Talbot. A newer name worth trying is Clos des Lunes, founded in 2011 by the family behind Domaine de Chevalier to make dry white wine on Sauternes soils. Its Lune d'Argent is roughly 70% Sémillon.
Where else Sémillon shines: Hunter Valley and Umbria
Australia's Hunter Valley turns the grape into something else entirely: picked early, unoaked, rarely above 11.5% alcohol, and famous for ageing from lime-like youth into toasty, honeyed complexity. In Italy, Antinori's Castello della Sala near Orvieto uses Sémillon in the dry Conte della Vipera and in Muffato della Sala, a rare Italian noble-rot wine.
Frequently asked questions about Semillon wine
What does Semillon taste like?
Young dry Sémillon shows lemon, green apple and a slightly waxy texture. With age it develops honey, toast and nuts. Sweet botrytised versions add apricot, marmalade and saffron.
Is Semillon sweet or dry?
Both. The grape itself is neither. Sauternes and Barsac are sweet because of noble rot, while Pessac-Léognan, Graves and Hunter Valley Sémillon are fully dry.
What is a Semillon Sauvignon Blanc blend?
It is the classic white Bordeaux recipe, used for both the dry whites and Sauternes. Sauvignon gives freshness and aroma, Sémillon gives body and longevity.
What food goes with Sauternes?
The French classics are foie gras and Roquefort. The richness of the wine matches foie gras, while the salt and bite of blue cheese sets off its sweetness. Fruit tarts work well too.
How long can Sémillon age?
Top Sauternes can last for many decades. Serious dry white Bordeaux and Hunter Valley Sémillon often need five years or more to show their best and can go well beyond ten.