While Semillon is the majority white variety in Bordeaux, Graves, and Sauternes, more grows in Chile than anywhere else on earth. Early in the viticultural development of Australia, Semillon (often incorrectly labeled as Riesling) dominated as the major white variety. California has an ongoing checkered relationship with Semillon. Acreage has fluctuated up and down over the past several decades, from 1,200 acres in 1961, to 2,800 acres in 1981, to currently over 1,500 acres planted. Most California Semillon today is blended with Sauvignon Blanc and rendered dry, but an experimental dessert wine created a sensation in the middle of the 20th Century.

St. Colleen has chosen to make its Semillon in a traditional Bordeaux style. Fermented completely dry, this wine has nice weight on the palate and a most interesting flavor profile. The nose is full of aromas of fig, lemon and pear while the mouth has notes of apricot, quince, peach, honey, and pineapple.

Ideally this wine would be served with lighter fair that will not compete with the delicate aromas and flavors of this unique wine. Endive spears topped with a lightly herbed goat cheese spread would be good, or fish grilled with a touch of lemon and olive oil would go as well.

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Last modified: 04/10/08