While semillon’s roots are in France, its Australian champion is the Hunter Valley, where single-varietal examples have been a fixture of the region’s wine production since the 19th century. The Barossa is also known for its single varietals. In Margaret River, semillon is often blended with sauvignon blanc. With its relatively low alcohol content and food-matching compatibility, semillon makes an ideal table wine. On the flip side, it also performs when aged for a few years.
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