Anyone familiar with Château d’Yquem, or any of the top Sauternes of Bordeaux, knows that Sémillon is the dominant grape in these outstanding sweet wines considered some of the best dessert wines of the world.
In California and Australia’s Hunter Valley, Sémillon is finding its place as a varietally-labeled wine, rather than one induced with botrytis cinerea, where this thick-skinned grape can produce dry, ageworthy wines that are rich, toasty and impressively complex. Throughout the wine world, even in Chile where Sémillon is curiously the second-most planted white variety, Sémillon is typically blended with Sauvignon Blanc. Our 2012 Napa bottling is 95.5% Sémillon, 2.7% Chardonnay and 1.8% Muscat. Fermented in entirely in stainless steel, the wine has excellent texture, a supple quality and a nutty, figgy character.
* Monterey Wine Competition
The Sauvignon Blanc’s natural acidity coaxes the Sémillon’s fuller flavors to life. Enjoy with light antipasti, salads, oysters, clams and most fish pâtés and terrines.