Glenguin EstateGlenguin Vineyard Sémillon
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Glenguin Vineyard Sémillon
Pairings that work perfectly with Glenguin Vineyard Sémillon
Original food and wine pairings with Glenguin Vineyard Sémillon
The Glenguin Vineyard Sémillon of Glenguin Estate matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon pizza, lobster barbecue or king's cake with frangipane.
Details and technical informations about Glenguin Estate's Glenguin Vineyard Sémillon.
Discover the grape variety: São Mamede
Fresh, fruity whites for early drinking, with a pale golden hue, light palate and moderate acidity, showing aromas of citrus (lemon), white flowers, white fruits (apple, pear) and herbal notes. Confidential heritage profile. A rare variety preserved for its patrimonial interest in southern Portugal. Rare Portuguese white grape grown in the Alentejo, around the Serra de São Mamede.
Last vintages of this wine
The best vintages of Glenguin Vineyard Sémillon from Glenguin Estate are 0
Informations about the Glenguin Estate
The Glenguin Estate is one of of the world's greatest estates. It offers 14 wines for sale in the of Hunter Valley to come and discover on site or to buy online.
The wine region of Hunter Valley
Cradle of Australian viticulture (1825), 160 km north of Sydney. World signature: dry low-alcohol Sémillon (10-11°) with fresh citrus notes in youth, evolving after 10-15 years to candied lemon, toast, honey and beeswax, spectacular ageing. Medium-bodied "Hunter style" Shiraz, supple and earthy (leather, plum, sweet spices), capable of decades. Also Chardonnay and Verdelho.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
