SEMILLON

Question 1

Bordeaux Blanc - with Sauvignon Blanc

Answer 1

Sight: medium to deep straw.
Nose: ripe pear fruit with notes of wax-lanolin, floral, lemon citrus and earth.
–Many wines are blended with Sauvignon Blanc and oak aged.

Palate: medium bodied and dry with a waxy texture and notes of gravelly earth and oak.

Structure:
alcohol: medium to medium-plus;
acidity: medium-plus.

ID Keys: the combination of waxy texture, racy acidity, presence of earth and oak are keys to recognizing Semillon-based White Bordeaux.

Question 2

Sauternes – Barsac

Answer 2

Sight: medium yellow to gold.

Nose: honey, ripe stone fruits, butterscotch, sweet spices, vanilla-oak with a touch of earthiness.

Palate:
medium-plus to full-bodied;
medium sweet to very sweet depending on the specific wine and vintage.

Structure:
alcohol: medium to medium-plus;
acidity: medium to medium-plus.

ID Keys: honey and botrytis notes, residual sugar, and the presence of oak.

Question 3

Australia

Answer 3

Sight: straw or deep yellow depending on the style of the given wine.

Nose: traditional Aussie Semillons are oak-aged for long periods of time and the aromas reflect such with elements of baked fruits, butterscotch, sweet spices, vanilla custard, and oak.
–Newer styled wines, especially those from the Hunter have little or no oak and bright lemon-lime citrus, floral and malic apple flavours.

Palate:
oak-aged wines are rich, full-bodied, and developed with nutty, oxidative notes. Newer styled wines are lighter in body with higher acid and less alcohol. Both styles are very dry.

Structure:
alcohol: medium-minus to medium;
acidity: medium-plus to high.

ID Keys: look for oxidative qualities with ripe fruit, butterscotch and new oak in traditional wines. Newer nonoaked wines are remarkably distinctive wines with relatively lower alcohol and very high acidity