In Australia SAUVIGNON BLANC is used to make fresh, vibrant wine styles with none of the heaviness of Chardonnay or the floral tones of Riesling. The variety normally displays intense tropical fruit flavours with varying degrees of herbaceousness behind which lie tropical fruit, passionfruit and gooseberry aromas. But Sauvignon Blanc goes further to provide a feast for the senses - from aromas of tomato leaf, spice and flint aromas to elements of asparagus, capsicum and gun smoke - to an equally diverse flavour spectrum.
Its flavour profile is in harmony with Semillon and consequently these varieties are often blended together producing an easy-drinking accompaniment to seafood.
As a straight varietal, Sauvignon Blanc is best to serve very cold with the new release vintages often showing freshness and intensity at their peak making the wine a perfect partner for seafood, particularly oysters.
SEMILLON is a classic French wine and also one of Australias wine jewels produced in many viticultural areas of Australia.
The grapes ripen early in the season and produces wines which are full-flavored, rich and aromatic. Semillon is often blended with other varieties such as Sauvignon Blanc and Chardonnay to take advantage of the strengths of each variety. These blends have been very successful for Australia, both domestically and internationally.
As a varietal, when young, its fresh, herbaceous, grassy, quince and lemon characters are perfect on a hot summers day served with freshly shucked oysters. When it shows some age full-flavoured toasty/ honey characteristics make it a wonderful accompaniment to smoked salmon.
