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Wine Legend: De Bortoli, Noble One 1982Although Australia has a long tradition of sweet wine production (mostly fortified), Noble One, first made in 1982 and labelled as ‘Sauternes’ until 1990...
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Château Suduiraut launches second dry white wineThis second wine demonstrates a wider trend...
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Anson: The thrill of the chase…Our columnist hunts down two great value estates...
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Obituary: Denis Dubourdieu, ‘the Pope of wine’Jane Anson reflects on the life of a wine legend...
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Wine Legend: Tyrrell’s, Vat 1 Semillon 1994No wine has been awarded more medals on the Australian show circuit...
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Matching Sauternes and Barsac with food -
DWWA 2014 International Trophies: White Single-Varietal under £15 -
Château Cheval Blanc and d’Yquem presented by the ‘dream team’ -
Bordeaux: Semillon shortage threatens future vintagesA group of high profile Bordeaux producers are calling attention to a shortage of Semillon which may impede production in the future.
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Bordeaux: Semillon harvest begins, Merlot next week
As the sunshine continues in Bordeaux, the Semillon harvest in Pessac Leognan is underway - around 10 days later than average.
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Sauternes high speed rail: 11th hour bid to block plan -
Bordeaux 2013: Sauternes and Barsac overview
This is the third challenging year in a row for red Bordeaux but not for sweet wines.
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Gerard Bertrand to star as the Semillons rise againFormer French rugby international and acclaimed wine producer Gerard Bertrand is set to bare all as the now legendary Semillons take to the stage once more.
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Semillons prepare for the steamiest wine event of the yearRehearsals are under way for an event which will see 10 veteran members of the wine trade personalities stripping off at Vinopolis in London's Borough Market.
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BLOG: The Semillons rise againEight middle-aged men in double-stringed red thongs are gyrating in front of me. Their powder white skin paired with the red G-strings makes them look like Santa’s little helpers.
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Semillon (white)
Semillon is generally blended with the aromatic Sauvignon Blanc in Bordeaux to produce the fine dry whites of Pessac-Leognan in the Graves, which are often barrel-fermented.
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