Chateau Lapinesse Graves Blanc Semillon 2021

Sémillon is a grape with a rich history and a knack for adaptation. This little green-skinned beauty has been thriving in vineyards for centuries, especially in southwestern France. It got its start in Bordeaux, where winemakers realized just how versatile it could be—producing everything from crisp, dry whites to the world’s most decadent sweet wines.

Sémillon is a grape of contrasts. It’s kind of a shapeshifter, taking on different personalities depending on where it’s grown and how it’s treated in the winery. One thing it’s known for, though, is its thin skin. While that might sound like a weakness, it’s actually a strength—it makes Sémillon a perfect candidate for noble rot, the magical fungus that turns grapes into golden nectar for dessert wines like Sauternes.

Sémillon isn’t just for sweet wines, it also makes complex and interesting dry wines that are medium-to-full body and waxy with a creamy texture. And while it’s not as zippy as Sauvignon Blanc, it still holds its own with vibrant citrus, ripe fruit, and a subtle nutty finish as it ages.

In Bordeaux, Sémillon reigns supreme. For dry whites, it’s often blended with Sauvignon Blanc to add a little punch of acidity, creating wines that are fresh, elegant, and minerally. Think of crisp lemon, juicy white peach, and a whisper of honey. But then there’s Sauternes, where Sémillon goes full glam. When noble rot gets ahold of it, the grapes shrivel, concentrating their sugars and flavors. The result? Liquid gold with luscious notes of apricot, orange marmalade, and caramel. These wines are so good they’ll make you want to slow down time. Also, a note about dessert wines - you usually have a few ounces MAX, it’s a sipper, as the alcohol dissipates, other flavors come to the surface.

In Australia, Semillon has found a home in two distinctive places - Hunter Valley and Barossa Valley. Young Hunter Sémillon is light as a feather with electric acidity and citrus notes like lime and lemon. But here’s the twist: give it a few years, and it transforms into a toasty, nutty marvel with hints of lanolin and beeswax. It’s like watching a shy kid grow up into the life of the party. Over in Barossa Valley, they’re doing things a little differently. These Sémillons are richer and rounder, leaning into ripe fruit like lemon curd and tropical pineapple. They’re approachable, easygoing, and always a crowd-pleaser.

In South Africa, Sémillon enjoys the spotlight, often as part of a blend with Sauvignon Blanc or on its own. The wines here are full of tropical flair, with pineapple and guava taking center stage. And when they give it a little oak treatment, you get a vanilla-kissed richness that makes it feel extra special.

Graves isn’t just another wine region in Bordeaux—it’s the one that started it all. Nestled on the Left Bank of the Garonne River, this historic area has been growing grapes since Roman times. It even gets its name from its defining feature: those gravelly soils that seem to shine under the Bordeaux sun. Graves isn’t just about the reds that Bordeaux is famous for—it’s a standout for whites, too.

Here’s why Graves is such a haven for white wines: the soil. Those gravelly patches, sprinkled with sand and clay, are leftovers from ancient riverbeds. They don’t just look pretty—they drain water like pros, making the vines work hard for their nutrients. And when vines work hard, the flavors in the grapes get more concentrated and intense.

But there’s more to the story. The gravel also soaks up heat during the day and keeps the vines warm at night, which helps white grapes like Sémillon and Sauvignon Blanc ripen perfectly while preserving their natural acidity. Add in the maritime climate, with warm days and cool nights courtesy of the Atlantic Ocean and the Garonne River, and you’ve got the perfect recipe for whites that are vibrant yet balanced.

Compared to other Bordeaux regions, Graves’ soils are lighter and better-draining than the clay-heavy Médoc or limestone-rich Saint-Émilion. That’s why whites thrive here—it’s a terroir match made in heaven.

Historically, Graves has always embraced white wines. The region’s early winemakers focused on these delicate grapes, laying the foundation for not only dry wines but also the sweet, botrytis-kissed masterpieces of Sauternes.

Sauvignon Blanc brings the zingy acidity and fresh aromatics, while Sémillon adds body, texture, and aging potential. It’s like the perfect duet—both grapes harmonizing to create whites that are versatile, food-friendly, and downright elegant.