Semillon really is the great all-rounder. Lower in alcohol but with high refreshment factor, food friendly but not reliant, and just as enjoyable with age as it is without.
If you’re guilty of overlooking this grape, the below examples from the Hunter Valley and Margaret River illustrate why you shouldn’t.
The ILR Reserve Semillon from Brokenwood, the 2026 Halliday Winery of the Year, is arguably Australia’s benchmark expression. Named after former longstanding winemaker Iain Riggs, it’s always bottle-aged for six years before release.
From fellow Hunter winery Briar Ridge comes the Stockhausen Semillon. Made in a classic regional style, it’s bright, citrusy and extremely drinkable.
And finally, the Wilyabrup Semillon from Lenton Brae is proof that great semillon exists outside New South Wales. A quarter of this wine is fermented and matured in new French oak, adding texture and depth.
Read more from the Tasting Team below, and hit the links to buy.
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Top semillon to try
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Brokenwood
ILR Reserve Semillon 2019
Hunter ValleyThis iconic wine delivers power, length and intensity, with a weighty, expansive palate and remarkable complexity that set it apart. The aroma is so seamless that it is difficult to dissect, but a closer look reveals alluring hints of charred citrus, lemon butter, meringue and flint. The palate is deeply satisfying and, though it has gained extra dimensions, softness and layers with age, it retains an inherent freshness and youthful beauty. -
Briar Ridge Vineyard
Stockhausen Semillon 2023
Hunter ValleyA classical semillon with youthful restraint poised for cellaring. Hand-picked, sorted fruit was whole-bunch pressed with the free run fermented in stainless using neutral yeast and bottled shortly after. Pure lemon-juice aromas. The palate has excellent clarity and citrus flavours, pleasing weight and softness. Although it is lovely now, it will benefit from time in bottle. -
Lenton Brae Wines
Wilyabrup Semillon 2023
Margaret RiverAll up this spends eight months on lees in stainless steel, bar 25% which is fermented/aged in new French oak. So, there’s texture and a depth yet vibrancy, too, with hay, lanolin, chargrilled jalapeños, lime oil and fresh citrus, galangal and sliced ginger. Fresh acidity keeps the palate lively. Very good.
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