Kim N.
Yelp
My experience with Semillon is usually with noble rot dessert wines. Barsac, Sauternes. In Hunter Valley, they've pioneered a non oak matured bottle aged technique that is fairly unique to Australia. Dry, citrusy, and toasty all in a long linger on the taste buds. Paired with a rich shellfish, mushroom, saffron broth and you have a killer combo. Im not sure I'd be able to sit and drink this alone but with food it certainly is a great enhancer.