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white France VIVC #11375

Sémillon

Also known as: Semillon, Chevrier, Colombier

white-winebotrytis-susceptibleage-worthyblending-varietySauternes
Sémillon grapes affected by noble rot (Botrytis cinerea) in [Sauternes](/appellations/sauternes-aoc)
Sémillon grapes affected by noble rot (Botrytis cinerea) in [Sauternes](/appellations/sauternes-aoc)

Summary

Sémillon is a thin-skinned, golden-berried white grape variety with approximately 22,000 hectares planted globally. The variety’s thin skin makes it exceptionally susceptible to Botrytis cinerea, creating the legendary sweet wines of Sauternes and Barsac. In dry wine production, Sémillon contributes body, waxy texture, and lanolin character, typically blended with Sauvignon Blanc. Australia’s Hunter Valley produces remarkable varietal Sémillons that age for decades, developing honeyed, toasty complexity without oak influence.

Identity & Synonyms

Official Name: Sémillon
VIVC Database: VIVC Entry #11375
Prime Name: SEMILLON (VIVC)
Berry Color: BLANC (White/Green-yellow to golden)

Synonyms:

  • Semillon (without accent; common in New World)
  • Chevrier (Loire historical)
  • Colombier (rare)

Genetic Origin / Pedigree

Origin: Bordeaux, France (likely Gironde)

Parentage:

  • Unknown - ancient Bordeaux variety
  • DNA studies ongoing
  • Possibly parent of Sauvignon Blanc (investigation continues)

Historical Documentation: Documented in Bordeaux since at least the 18th century; dominant variety in Sauternes by 19th century.

Global Distribution

Total Area Planted: ~22,000 hectares globally

Top Producing Countries (ha):

  1. France - ~11,000 ha (Bordeaux dominant; Sauternes, Graves, Entre-Deux-Mers)
  2. Australia - ~6,000 ha (Hunter Valley, Barossa)
  3. South Africa - ~1,500 ha (Stellenbosch, Franschhoek)
  4. Chile - ~1,500 ha
  5. USA - ~1,000 ha (Washington, California)

Planting Trends:

  • Declining: France (Bordeaux dry white area decreasing)
  • Stable: Australia (Hunter Valley benchmark)

Viticulture

Phenology:

  • Bud burst: Early
  • Flowering: Early
  • Véraison: Early to medium
  • Harvest: Early to medium (August-September in Bordeaux; October-November for botrytis)
  • Growing season: 160-180 days

Vigor: Medium to high.

Fertility: High - 1.8-2.5 clusters per shoot.

Typical Yield:

  • Sauternes AOC: 25 hl/ha maximum (very low)
  • Graves/Pessac-Léognan: 55-60 hl/ha
  • Hunter Valley: 30-50 hl/ha

Disease Sensitivities:

  • Botrytis: VERY HIGH susceptibility (thin skins; utilized for noble rot)
  • Grey rot vs. Noble rot: Distinction critical—humid mornings/dry afternoons favor noble rot
  • Powdery mildew: Medium susceptibility

Climate Fit:

  • Optimal: Warm, with autumn conditions favoring botrytis (Sauternes) or dry (Hunter Valley)
  • Growing Degree Days: 2,000-2,800 GDD (base 10°C)
  • Morning fog/afternoon sun: Ideal for noble rot

Soil Preferences:

  • Gravel/sand (Graves): Dry wines with minerality
  • Clay-limestone (Sauternes): Botrytis development
  • Sandy loam (Hunter Valley): Low-alcohol, age-worthy wines

Enology

Typical Must Parameters at Harvest:

Dry Wines:

  • Sugar content: 20-23 °Brix
  • pH: 3.2-3.5
  • Titratable acidity: 5.5-7.0 g/L
  • Potential alcohol: 12-13.5% ABV

Botrytized Wines:

  • Sugar content: 30-45+ °Brix
  • Potential alcohol: 18-25% (residual sugar remains)
  • Actual alcohol: 13-15% ABV

Dry Wine Production:

  • Often blended with Sauvignon Blanc (adds acidity, aromatics)
  • Barrel fermentation develops texture
  • Sur lie aging adds complexity
  • MLF optional (stylistic choice)

Botrytized Wine Production:

  • Multiple passes (tries) to select botrytized berries
  • Very slow pressing (high sugar concentration)
  • Slow, cold fermentation
  • Fermentation arrests naturally at 13-15% ABV
  • Extended aging (often in new oak)

Oak Aging:

  • Dry: Barrel fermentation adds texture, not obvious oak flavor
  • Sweet: New French oak for Sauternes; integrates with richness
  • Duration: 6-24 months

Aging Potential:

  • Dry blends: 3-10 years
  • Hunter Valley varietal: 10-30+ years
  • Sauternes/Barsac: 20-100+ years

Sensory & Chemical Markers

Chemical Composition:

  • Phenolics: Higher than many white varieties (waxy texture)
  • Glycerol: High in botrytized wines
  • Residual sugar (Sauternes): 120-200+ g/L

Key Aroma Compounds:

  • Dry young: Citrus, grass, lanolin, waxy
  • Dry aged: Honey, toast, nuts (without oak!)
  • Botrytized: Honey, apricot, marmalade, saffron, botrytis character

Sensory Profile:

Dry Sémillon (Hunter Valley):

  • Visual: Pale straw (young); deep gold (aged)
  • Aromatic: Lemon, lanolin, toast, honey (aged)
  • Palate: Medium body, waxy texture, age-developed complexity

Sauternes:

  • Visual: Deep gold to amber
  • Aromatic: Honey, apricot, orange peel, saffron, botrytis
  • Palate: Full body, unctuous sweetness, balanced acidity, very long finish

Bordeaux Blanc (Blend):

  • Aromatic: Citrus, grass, stone fruit
  • Palate: Medium body, texture from Sémillon, freshness from Sauvignon Blanc

Common Enological Issues

Botrytis Management

  • Cause: Exceptionally susceptible to botrytis infection.
  • Risk: Grey rot (destructive) vs. noble rot (desired for sweet wines).
  • Decision point: Vintage conditions determine noble rot potential; morning fog/afternoon sun essential; sorting critical.

Oxidation Sensitivity

  • Cause: Lower phenolic antioxidant content.
  • Risk: Oxidation during handling; premature aging.
  • Decision point: Protective handling for fresh styles; controlled oxidation acceptable for aged styles.

Low Acidity

  • Cause: Naturally lower acidity than Sauvignon Blanc.
  • Risk: Flabby dry wines if harvested late.
  • Decision point: Earlier harvest for dry wines; blending with Sauvignon Blanc; acidity adjustment.

High Sugar Fermentation (Sauternes)

  • Cause: Botrytized fruit at 35-45°Brix.
  • Risk: Stuck fermentation; unbalanced residual sugar.
  • Decision point: Selected yeasts; cold fermentation; accept natural fermentation arrest.

Operational Considerations

Harvest timing:

  • Dry wines: Early harvest for acidity
  • Sweet wines: Multiple passes (tries) over 4-8 weeks
  • Botrytis selection requires skilled labor

Must handling (sweet):

  • Gentle pressing (high viscosity)
  • Cold settling
  • Selected yeasts for high-sugar fermentation
  • Long, slow fermentation (weeks to months)

Blending:

Key Regions & Appellations

Sauternes & Barsac AOC (France)

Official Regulation: INAO

  • Varietal composition: Primarily Sémillon (typically 80%+)
  • Blending: Sauvignon Blanc, Muscadelle
  • Yield limit: 25 hl/ha
  • Style: Botrytized sweet wines
  • Characteristics: World’s benchmark for noble rot wines

Graves / Pessac-Léognan AOC (France)

Official Regulation: INAO

  • Style: Dry white wines
  • Blending: Sémillon + Sauvignon Blanc
  • Oak fermentation: Common in Pessac-Léognan
  • Characteristics: Age-worthy, complex dry whites

Hunter Valley GI (Australia)

Official Regulation: Wine Australia GI

  • Style: 100% Sémillon (varietal)
  • Unique approach: No oak; low alcohol (10.5-11.5% ABV); early harvest
  • Aging: 10-30+ years (develops without oak influence)
  • Characteristics: Benchmark for unoaked, aged Sémillon

Research & References

  • VIVC (2025). “Semillon - Vitis International Variety Catalogue.” Entry #11375

  • Ribéreau-Gayon, P., et al. (2006). “Handbook of Enology, Volume 2.” Wiley. Publisher Link

  • Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Sémillon entry.

  • CIVB (Conseil Interprofessionnel du Vin de Bordeaux) (2025). https://www.bordeaux.com

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level