Semillon grapes have been grown in the Old and New Worlds for several centuries, and were at one point probably the most widely grown grape in the world. Indeed, in the 19th century, over 90% of South Africa's vineyards were used for growing Semillon grapes, most probably due to the fact that Semillon vines are hardy and produce high yields of reliable quality, as well as being highly resistant to disease. The golden skinned grapes of Semillon vines are used to produce a wide range of wines, from dry, crisp and citrus flavored bottles, to sweeter, softer and more rounded examples, all of which are highly popular across the globe. They thrive in a wide range of climates, and their flavor often depends on how much sunshine and heat they are exposed to, given wineries a great opportunity to experiment with the flavors and aromas they get from the Semillon grapes they grow.
Whilst every Australian state has some level of wine production, it is in South Australia and on the island of Tasmania where the finest wines are made to the highest quantities. Here, the scorching Australian sun is a little tamer, and the heat is tempered by brisk oceanic winds, making the climate of these regions ideal for vineyard cultivation. The Tamar Valley on Tasmania has been making waves internationally in recent years, as both Pinot Noir and Chardonnay grape varietals are thriving there and resulting in hugely flavorful wines, which are at once distinctly Australian, yet remain unique and interesting enough to surprise and impress. Elsewhere in the country, the Syrah grape (known locally as Shiraz) reigns supreme, as the long, hot summers allow these grapes to ripen fully and lend their intensely fruit-forward character to the ruby red Australian wines, which have such international appeal.