Semillon & Semillon/Sauvignon Blanc Blends
We’ve said for many years that Semillon is an under-represented area of this competition, and that with a bit more backing from submitters it could really shine. And finally it did. The wines came in, and, as expected, the tasters loved them.
Four Golds was our best performance here by quite some way, and this was backed up with a solid number of further medals. Even Sem’s biggest fans in our tasting teams recognised that these wines aren’t necessarily going to walk off your list unaided, but they can make for a stimulating alternative to Sauv B, and judge after judge commented on their exciting food-matching potential.
Interestingly – and much to our collective surprise – it wasn’t all about Australia. In fact, Semillon’s New World home only took four of the ten medals. There were top medals from Napa (eh?) and Argentina (double eh?) and a good number from the Cape too.
On this evidence, David ‘Ghost Corner’ Nieuwoudt (who also picked up a Sauvignon Gold) clearly has a very special bit of cool-climate dirt in Elgin.
From The Tasting Teams
‘There were some interesting things from South Africa. They were very fresh, and quite spicy.’ Rui Pereira, Cavalry and Guards Club
‘We had a religious divide here about where the beauty of varietal characteristics kick in and end, and where the ugly world of faults starts.’ Jan Konetzki, team leader
‘It was interesting to find different regions with different starting price points, like South Africa and Napa, for example.’ Jade Koch, team leader
‘We flagged a few here that would be nice by the glass. Some were from warmer areas, so they were more opulent and rich. As long as that’s balanced with good acidity then for certain regions it’s their classic character.’ Jan Van Heesvelde, L’Enclume
‘You can sell these by name, but blind it’s still very difficult. When they come from an elegant area such as the Hunter Valley, they’re more drinkable and creamy.’ Riccardo Guzzardo, Hakkasan Mayfair
‘I see Semillon as being a great alternative to Sauvignon Blanc, but with smoky richness compared to that crisp, acidic style of Sauvignon. And it’s usually fantastic when it comes to food pairing.’ Michael Driscoll, Careys Manor Hotel & SenSpa
‘Semillon is a useful variety. People still ask for it and aren’t too bothered where it comes from.’ Nelio Pinto, Candlesticks
‘I’m not sure everyone understands Semillon.’ Victoria Sharples, St John Restaurant Group