Sauvignon Blanc and Semillon Blends

Sauvignon Blanc and Semillon combined add up to more than the total plantings of Cabernet Sauvignon and are an important style of wine in Margaret River.

Depending on how much of each grape variety goes into the blend and if the wines age in oak, you can end up with many different styles.

Sauvignon Blanc brings intensity and aromatics, and Semillon brings generosity and texture and gives the wine potential to age.

Styles range from dry, zesty, unoaked, and ready to drink to more full-bodied, oaked styles meant to age. You can find styles closer to New Zealand Sauvignon Blanc and others closer to Pessac Léognan in Bordeaux.

Many wines can age, especially those with a bit more Semillon, getting a toasted hazelnut character as well as waxiness and smokiness as they age.

Sauvignon Blanc & Semillon Blends Tasting Notes

These wines have flavors of lemon curd, guava, fig, grapefruit, blackcurrant bud, nectarine, and freshly cut grass. Many wines may have integrated oak aromas of subtle smoke and struck match.

On the palate, these wines are dry, with very high and refreshing acid. A textured, waxy palate and, with age, we can find toasted nut aromas and sometimes a slightly oily texture.

Pairing Food with Sauvignon Blanc and Semillon Blends

Seafood such as steamed crab with lemongrass or fish curry. Many different aromatic Thai dishes, both vegetarian and meat-based, work well as the texture and aromatics interact nicely. Many of the more fruit-forward wines are perfect to have as a glass on their own on a warm summer’s day.