I discovered Semillon in Australia (and, yes, if you ever meet me, I do pronounce it “wrong”), where it seemed to be served in abundance — at every restaurant, wine bar, and shop. I fell in love with the grape honestly thinking we didn’t have it here in the States. With less that 1,000 acres of Semillon planted in California, and with most of that being blended into other varietals (usually to act as a “softener” to more fruit-forward white wines like Sauvignon Blanc), it’s no wonder I had that impression.
Suffice it to say that when I finally discovered that I can get 100% Semillon in my hometown, I’ve been snatching up tastes, glasses, and bottles anywhere I can get it. Now the American version, wherever you get it, is vastly different than that produced by my friends down under. But this expression from Yorkville Cellars is everything I’d expect from what could very well be my favorite white grape — smoothed textured, delicate acidity, a balance of fruit and earth. And, as Yorkville Cellars Founder and Grower Ed Wallo says, “Semillon is notable as being one of the few white varietals that is very ageable; so your choice: enjoy it now or let it develop a bit more and include it in a special occasion.”