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Semillon is so often part of a blend, but when it takes centre stage, it can really sing.
This one, from Australia, is full of lovely lime fruit flavours, with some gooseberry and tropical fruit flavours too.
Perfect served with salmon fishcakes.
This wine can be drunk now but will further improve if carefully stored for up to 1 year
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BBC Saturday Kitchen, Saturday 8th July 2012. Susy Atkins selected the Telegraph Station Semillon 2011 to go with Paul Rankin’s Japanese Salmon dish:“Many people know of the Semillon grape for the role it plays in the classic white Bordeaux blend, but it also makes its mark in Australia where it delivers a wine that is not overtly fruity and oaky like the typical Aussie Chardonnay, but is more subtle, creamy and rounded. A lovely perfume, it’s a wee bit buttery there with some peach and slightly citrus like. The plump texture here is key to standing up to the texture of the salmon. A premium Australian wine perfect for this salmon dish.”
Semillon is a classic French grape which has become one of Australia's most iconic white varietals.
The grapes for this wine were grown in the warm, sunny vineyards of South Eastern Australia's Big Rivers NSW (Riverina) and Riverland regions.