What does Semillon taste like?

Young Semillon is light, citrus-driven (lemon, lime, green apple) with crisp acidity and often lower alcohol. With age it transforms—developing toast, honey, lanolin/beeswax and deeper texture while remaining fresh. Styles range from zippy and dry to richer or blended expressions.

Which Australian regions are best for Semillon?

Hunter Valley is the benchmark for dry, age-worthy Semillon (light early, toasty with time). Barossa/Eden offer riper, rounder styles; Margaret River often shines in SBS/SSB blends. Producer style and vintage matter—check our tasting notes for guidance.

Serving temperature and food pairings?

Serve 8–10 °C when young (crisper), 10–12 °C for aged bottles (more aroma). Brilliant with oysters, prawns, sushi, goat’s cheese, herb-roast chicken and light pasta. Aged Semillon pairs beautifully with roast poultry and creamy sauces.