Semillon is believed to have originated in in the Bordeaux region of France where it is gained recognition in the 18th Century. The variety was first brought out to Australia in the 1830's most likely in the Busby collection of 1832.

Today in Australia most Semillon plantings are found in the Hunter Valley wine region of New South Wales. The variety allows true expression of different characterisitics depending on the climate, soil variations and the winemaking style. From the cool regions the wine will generally be high in acid, dry and often citrus-flavoured on the palate, whilst examples from warmer regions will generally exhibit less acid and more tropical fruit flavours.

Good quality Semillon has an amazing ability to age which is often overlooked. Aged examples exhibit developed toasty buttery, straw flavours that are great food wines.

In recent times Semillon has been widely blended with other white varieties, notably Sauvignon Blanc to produce high quality dry white wines. Some of the best examples of these blends can be found in Western Australia's Margaret River region.