As Semillon is no longer fashionable, it is rarely tasted outside of its production areas, with the exception of Bordeaux, where it resists the invasion of Sauvignon as best it can.
It is produced blended with Sauvignon or, in Bergerac, Muscadelle. Pure Semillon has become an exclusivity in the Hunter Valley in New South Wales, just north of Sydney. During my stays with James Halliday, I have tasted some remarkable, light in alcohol, incredibly tasty ones. The only handicap is that it takes thirty years for the bouquet to reach its full expression. I haven’t tasted the most recent wines, I trust James and I have chosen the four forms he likes the most. I have added, by personal choice, eight French expressions that are rarely single varietal, but where most often Semillon accounts for a good half of the blend.