Semillon is one of Australia's most distinctive and underrated white grape varieties. This course explores its history, cultivation and remarkable versatility, with a particular focus on the internationally acclaimed wines of the Hunter Valley. Participants will discover how Semillon develops over time, why it ages so gracefully and how different regions produce distinctive styles. The course also examines food pairing, winemaking techniques and the growing appreciation of this uniquely Australian wine. Suitable for anyone interested in wine, food and Australian wine culture.

DELIVERY MODE

Face to face

COURSE RESOURCES

• Wine Folly by Madeline Puckette & Justin Hammack

COURSE OUTLINE

• Global Economics & Stylistic Versatility: Analysis of Semillon as a versatile, golden-skinned grape with a dual physiological nature. It yields both bone-dry, age-worthy whites and luscious, botrytised sweet wines, holding significant macro-economic value across Bordeaux and Australia.
• Advanced Viticultural Science: Examination of grape morphology (thin skins, rapid acidity drop) and regional terroir dynamics. Features precision viticulture using UAV drone mapping (NDVI/PCD imaging) for canopy management alongside DNA-based SSR clonal selection.
• Aroma Chemistry Lab: Molecular deconstruction of primary, secondary, and tertiary Volatile Organic Compounds (VOCs). Palate calibration utilizes Le Nez du Vin kits to isolate distinct young, aged, and botrytised aromatic markers.
• Vinification Architecture: Comparison of low-temperature reductionist fermentation with oxidative barrel aging, the mechanics of blocking malolactic fermentation (MLF), oak chemistry integration, and the chemical alterations driven by Botrytis cinerea.
• Sensory Assessment: Introduction to the Systematic Approach to Tasting (SAT).

LEARNING OUTCOMES

By the end of this course, students should be able to:

• Articulate Varietal Profiles: Differentiate the sensory evolution of Semillon across young dry, aged dry, and botrytised sweet styles.
• Apply Precision Viticulture: Evaluate how UAV drone mapping (NDVI/PCD) and SSR clonal selection optimize harvesting decisions and vine chemistry.
• Deconstruct Winemaking Architecture: Explain the structural impacts of reductionist fermentation, malolactic blocks, oak extraction, and botrytis.
• Differentiate Global Terroirs: Contrast structural traits and winemaking techniques between Australian styles and French Bordeaux equivalents.
• Execute Sensory Assessment: Apply a systematic tasting methodology using calibrated aroma and oak component kits to judge quality.
• Evaluate Fine Wine Assets: Analyze secondary market data, pricing structures, and the cellar physics required for long-term luxury storage.

ADDITIONAL INFORMATION

Note to Students: Participants will actively handle professional-grade sensory calibration systems (Le Nez du Vin and oak essence kits) provided by the tutor. To safeguard olfactory precision for everyone in the room, please strictly avoid wearing strong perfumes, colognes, or heavily scented body lotions on the day of the course.