Semillon

History and significance

Semillon, a sweet white wine, has grown in Argentina since the end of the 1800s.  Semillon came to Australia in the early 1800s.  Optimum results for this vine in Argentina occur in the Rio Negro Valley, with 77 hectares planted, the Valle de Uco and Lujan de Cuyo regions in Mendoza, with 825 hectares, and some vines in Patagonia. Many grapes grow on one vine, so many vines are not vital. Semillon needs fresh, mild, and cool weather, making Argentina an ideal environment. Semillon also grows in Australia, California, Washington state, and its native France.

In Southeastern France, a fungus called the “noble rot” attacks Semillon and causes the natural grape sugars to become highly concentrated. This rot facilitates the grapes to produce sweeter wines, or wines with higher alcohol content. Semillon is essentially resistant to disease except for rot.

Typicity

Semillon is dry, full-bodied, and tastes of fruit—especially apples and honey in Argentina.  When raised in Mendoza, the flavors are more reminiscent of white fruit and honey, while in Patagonia, Semillon’s vines create a more apple and earth flavor.  The wine has low acidity, an overall green-yellow color, and can age well for up to five years.

tags: semillon ·