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What are the typical aromas of the Semillon grape variety?

Semillon, a white grape variety native to France, is grown all over the world, with the best production areas in France and Australia. In the Bordeaux region of France, this variety is the main raw material for the famous sweet wine Sauternes, and is often mixed with Sauvignon Blanc grapes to make dry white wines.

In Australia’s Hunter Valley, the varietal has performed very well, and high-quality wines can change greatly over time, from a very simple dry white wine to a complex structure with nuts, cream, A high-quality wine with a complex aroma of honey and toast, with a rounded taste and a long aftertaste. It is a Eurasian species native to Graves and Sauternes in Bordeaux, France.

It is called Semillon Blanc, SemillonMuscat, SemillonRoux, Chevrier, Malaga, Colombier, BlancDoux in France; St-Emilion in Romania; GreenGrape, Greengrape, WineGrape or Wyndruif in South Africa; HunterRiverRiesling in Australia. The Chinese translation is called Sai Meirong, or it is translated as Sen Meirong, Sai Mirong, Xue Mi Nong, San Mi Xiong, etc.

Now the country with the largest cultivation area of ​​Semillon is Chile (525,000 mu), followed by France (345,000 mu). In addition, it is cultivated in Australia, Argentina, South Africa, California and other countries. my country introduced Semillon cultivation in the 1980s, and now it is cultivated in Hebei, Shandong, Gansu and other places.

Suitable for mild climate, large yield, small grapes, high sugar content, easy to oxidize. Compared with other important varieties, the dry liquor produced by Semillon has less obvious characteristics, light aroma, thick taste, and often insufficient acidity.

Therefore, it is often mixed with sauvignon to make up for its deficiencies, suitable for drinking at a young age. Some producing areas are fermented and cultivated in oak barrels to enrich their wine aroma and last longer, such as Pessac-Léognan. In addition, the Australian Hunter Valley produces, due to the special environment, after ten years of bottle cultivation, it is rich and rich, comparable to the best quality Chardonnay.

Can be made into a delicate and wonderful non-sweet wine. When brewing, it needs to be packed in oak barrels, so that the new wine gradually reveals the aroma of honey, wax, incense and vanilla in the process of maturation, and finally gradually emits a sweet aroma. The wine is rich and delicate, and the aftertaste is long. Semillon can be blended with Sauvignon Blanc to make a wonderful wine. Fruits that are delayed-harvested make sweet icewine.

Semillon is famous for producing noble rot white wine. The grape skin is suitable for the growth of Botrytiscinerea mold. This mold not only absorbs the water in the grapes and increases the sugar content of Semillon, but also increases the acidity of tartar due to the chemical changes on the grape skin. , and produce special rich aromas such as honey and candied fruit.

Its wine can be aged for decades, with a thick and mellow taste, sweet but not greasy, and the best produced by Sauternes and Bassac.

Typical aroma

Lemons, oranges, pineapples, melons, pears, pears, apricots, hawthorn flowers, honey, saffron, fresh cream, toasted almonds, and toasted hazelnuts.

Variety classification

When it comes to the same kind of grapes produced in different Australian wine regions will reflect different flavors, Semillon (Semillon) is a very good variety. Semillon in the Bunosa Valley will make you feel the sweetest side of this grape. Semillon is dark yellow in the glass, with aromas of peach and mango, and after a while, the glass will have a vanilla fragrance (Semillon in Barossa Valley (Bunosa Valley) often resembles Chardonnay (Chardonnay) is stored in wooden barrels for many years to enhance its fragrance.)

Semillon from HunterValley (Hunter Valley) is something else entirely. The wine looked pale and clear, and seemed bland. But let it sit in the bottle for a few years, and somehow it morphs into a fine wine with honey and nut aromas that tastes very layered.

To the west, the Margaret (Margaret River) region, where Semillon flavor is the perfect compromise between the two flavors, and suitable for storage. Grab a bottle of Australian Semillon, whether it’s a regional blend or a sweet botrytis wine from Riverina, NSW, you’ll recognize its mild peach aroma feature.

Breed characteristics

The ears are medium and large, with an average ear weight of 310 grams, conical, with auxiliary ears. The fruit grows tightly, with an average grain weight of 2.08 grams, round, green-yellow, thin peel, juicy pulp, with rose fragrance, 75% juice yield, 19.8% sugar content, 0.6% acid content, and 75% juice yield. The growth potential is moderate or slightly stronger, the bud eye germination power is moderate, the average number of fruiting branches is 1.7 inflorescences, and the plants enter the fruiting period a little later, which is more cold-resistant, but slightly less disease-resistant.

It sprouts in mid-April in Yantai, Shandong, blooms in late May, and matures in early and mid-September. It is a medium-ripening variety.

Semillon trees are moderate in vigor, and should be cultivated in hedges, with medium and short shoots pruned. The yield of this variety is easy to increase under the condition of good water and fertilizer management, but it is easy to reduce the quality when the yield is too high, and it is necessary to pay attention to the reasonable control of the load.

During the growing season, the fruits are susceptible to white rot, gray mold, black rot and red spider damage. When the fruits are ripe, they often crack when exposed to rain, so attention should be paid to production and early prevention and control.