Winemaking with Sémillon in Bordeaux

In the crafting of white wines from Graves, Semillon plays a pivotal role as a blending component, offering a nuanced profile characterized by moderate intensity, weight, and body, alongside a medium level of acidity. Its primary function lies in tempering the robust flavors and high acidity inherent in Sauvignon Blanc. Typically, upon arrival at the winery, Semillon undergoes direct pressing to maximize its inherent freshness and primary aromatic qualities. Given its relatively subdued aromatic nature, skin contact is often minimized, particularly to ensure the prominence of Sauvignon Blanc's more pronounced aromatics in the final blend.

The blended wines, however, undergo fermentation and aging in barriques, often with a portion of new oak, a choice that complements Semillon's affinity for oak and enhances the wine with subtle notes of vanilla and spice, thereby elevating its overall complexity. To preserve the blend's freshness and acidity, malolactic conversion is frequently inhibited, thus retaining Semillon's delicate hints of apple and lemon, which harmonize beneath the dominant herbal and gooseberry tones of Sauvignon Blanc. As a blending element, Semillon gracefully yields to the distinct aromatics and flavors that characterize Sauvignon Blanc.

In stark contrast, Semillon assumes a leading role in the creation of botrytized sweet wines in Sauternes. Here, it imparts pronounced notes of honey, dried fruits like lemon and peach, and a distinctive waxy texture. Semillon exhibits a greater susceptibility to botrytis noble rot compared to Sauvignon Blanc, a quality that top producers in Sauternes exploit by incorporating a higher proportion of Semillon in their blends. Over time, Semillon's primary fruit notes evolve into tertiary nuances of toast and honey through bottle aging, thus enriching the wine's complexity.

Production of these sweet wines necessitates significantly lower yields of Semillon compared to those required for dry white wines in Bordeaux blends. While Sauvignon Blanc commands volume and aromatic contribution in dry Bordeaux whites, Semillon takes precedence in Sauternes, influencing both the volume and aromatic profile of the final product. Fermentation and aging techniques vary; while some opt for stainless steel or concrete vessels, top-tier producers often prefer barrel fermentation to achieve optimal integration of oak and fruit flavors. Extended aging in new oak barrels for 18 to 36 months allows for gentle oxidation, further enhancing the wine's complexity, given Semillon's remarkable affinity for oak influence. In the realm of Sauternes, Semillon's distinctive characteristics and contributions dominate over those of Sauvignon Blanc, defining the unique character of these revered sweet wines.