Bordeaux, located in southwest France, is one of the world’s most prestigious wine regions, renowned for its elegant and age-worthy wines. The region benefits from a temperate maritime climate influenced by the Atlantic Ocean and Gironde estuary, providing mild winters, warm summers, and the rainfall necessary for balanced grape ripening.

Bordeaux’s diverse soils—ranging from gravelly terraces on the Left Bank to clay and limestone on the Right Bank—strongly influence grape selection and wine style. The region is divided into sub-regions, most notably the Left Bank (Médoc, Graves) and Right Bank (Saint-Émilion, Pomerol), along with Entre-Deux-Mers.

The dominant red grape varieties include Merlot, Cabernet Sauvignon, and Cabernet Franc. Merlot thrives on the clay soils of the Right Bank, producing plush, fruity wines, while Cabernet Sauvignon excels in the gravel soils of the Left Bank, giving structured, tannic wines with dark fruit and earthy notes. Cabernet Franc adds aromatic lift and finesse.

White Bordeaux wines, particularly from Pessac-Léognan and Entre-Deux-Mers, are crafted from Sauvignon Blanc, Sémillon, and Muscadelle, offering fresh citrus, stone fruit, and floral notes. The region is also famous for its sweet wines, like Sauternes, which display honeyed richness, balanced by vibrant acidity.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Semillon is a versatile white grape variety originating in the Bordeaux region of France, where it has long played a central role in both dry and sweet wine production. Its thin skin and susceptibility to Botrytis cinerea (noble rot) make it especially valued in the production of the world-famous sweet wines of Sauternes and Barsac. Viticulturally, Semillon is relatively easy to grow, with a tendency towards high yields, though careful vineyard management is required to maintain concentration and quality. The grape thrives in warm to moderate climates, producing wines with good body and ageing potential, but is more prone to disease pressure in cooler, wetter regions.

Today, Semillon is planted in several key wine regions beyond Bordeaux. It is particularly successful in Australia, where the Hunter Valley produces dry, unoaked styles noted for their remarkable ability to age, developing from zesty lemon and grass notes into complex flavours of toast, honey and lanolin. South Africa, Chile and Argentina also cultivate Semillon, often blending it with Sauvignon Blanc to add texture and depth.

In terms of style, Semillon ranges from fresh, citrus-driven dry wines to lusciously sweet botrytised examples. Flavours commonly include lemon, apple, stone fruit, honey and nutty, waxy characters, with aged expressions gaining rich, layered complexity.

Muscadelle is a fragrant white grape from south-west France, most closely associated with Bordeaux and the Dordogne. Despite the name, it is not a Muscat; rather, it brings a gently grapey, floral lift to blends. In the vineyard it buds early and ripens mid-season, with thin skins and loose bunches. Yields can be generous if unchecked, so quality growers restrict vigour and pick carefully. It is sensitive to mildew and botrytis—something that’s a virtue for sweet wines but a risk in wetter years—so well-exposed, well-drained sites are preferred.

Plantings centre on Bordeaux (notably Entre-Deux-Mers, Graves, Sauternes and Barsac) and neighbouring Bergerac and Monbazillac. Beyond France, small but important holdings thrive in Australia, most famously in Rutherglen where it produces the luscious fortified style long known as “Topaque”.

Styles span crisp, dry whites—usually blended with Sémillon and Sauvignon Blanc—to late-harvest and botrytised wines, and richly fortified examples. Dry versions are light to medium-bodied with soft acidity and aromas of white blossom, fresh grape, pear, peach and citrus zest, sometimes with a herbal snap. Sweet iterations layer honeyed apricot, marmalade, candied peel and saffron over silky texture. Fortified and long-aged wines turn deep amber and complex, evoking toffee, tea, caramelised nuts and crème brûlée. At its best, Muscadelle brings perfume, charm and textural allure to both table and dessert wines.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Semillon is a versatile white grape variety originating in the Bordeaux region of France, where it has long played a central role in both dry and sweet wine production. Its thin skin and susceptibility to Botrytis cinerea (noble rot) make it especially valued in the production of the world-famous sweet wines of Sauternes and Barsac. Viticulturally, Semillon is relatively easy to grow, with a tendency towards high yields, though careful vineyard management is required to maintain concentration and quality. The grape thrives in warm to moderate climates, producing wines with good body and ageing potential, but is more prone to disease pressure in cooler, wetter regions.

Today, Semillon is planted in several key wine regions beyond Bordeaux. It is particularly successful in Australia, where the Hunter Valley produces dry, unoaked styles noted for their remarkable ability to age, developing from zesty lemon and grass notes into complex flavours of toast, honey and lanolin. South Africa, Chile and Argentina also cultivate Semillon, often blending it with Sauvignon Blanc to add texture and depth.

In terms of style, Semillon ranges from fresh, citrus-driven dry wines to lusciously sweet botrytised examples. Flavours commonly include lemon, apple, stone fruit, honey and nutty, waxy characters, with aged expressions gaining rich, layered complexity.

Muscadelle is a fragrant white grape from south-west France, most closely associated with Bordeaux and the Dordogne. Despite the name, it is not a Muscat; rather, it brings a gently grapey, floral lift to blends. In the vineyard it buds early and ripens mid-season, with thin skins and loose bunches. Yields can be generous if unchecked, so quality growers restrict vigour and pick carefully. It is sensitive to mildew and botrytis—something that’s a virtue for sweet wines but a risk in wetter years—so well-exposed, well-drained sites are preferred.

Plantings centre on Bordeaux (notably Entre-Deux-Mers, Graves, Sauternes and Barsac) and neighbouring Bergerac and Monbazillac. Beyond France, small but important holdings thrive in Australia, most famously in Rutherglen where it produces the luscious fortified style long known as “Topaque”.

Styles span crisp, dry whites—usually blended with Sémillon and Sauvignon Blanc—to late-harvest and botrytised wines, and richly fortified examples. Dry versions are light to medium-bodied with soft acidity and aromas of white blossom, fresh grape, pear, peach and citrus zest, sometimes with a herbal snap. Sweet iterations layer honeyed apricot, marmalade, candied peel and saffron over silky texture. Fortified and long-aged wines turn deep amber and complex, evoking toffee, tea, caramelised nuts and crème brûlée. At its best, Muscadelle brings perfume, charm and textural allure to both table and dessert wines.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Semillon is a versatile white grape variety originating in the Bordeaux region of France, where it has long played a central role in both dry and sweet wine production. Its thin skin and susceptibility to Botrytis cinerea (noble rot) make it especially valued in the production of the world-famous sweet wines of Sauternes and Barsac. Viticulturally, Semillon is relatively easy to grow, with a tendency towards high yields, though careful vineyard management is required to maintain concentration and quality. The grape thrives in warm to moderate climates, producing wines with good body and ageing potential, but is more prone to disease pressure in cooler, wetter regions.

Today, Semillon is planted in several key wine regions beyond Bordeaux. It is particularly successful in Australia, where the Hunter Valley produces dry, unoaked styles noted for their remarkable ability to age, developing from zesty lemon and grass notes into complex flavours of toast, honey and lanolin. South Africa, Chile and Argentina also cultivate Semillon, often blending it with Sauvignon Blanc to add texture and depth.

In terms of style, Semillon ranges from fresh, citrus-driven dry wines to lusciously sweet botrytised examples. Flavours commonly include lemon, apple, stone fruit, honey and nutty, waxy characters, with aged expressions gaining rich, layered complexity.

Muscadelle is a fragrant white grape from south-west France, most closely associated with Bordeaux and the Dordogne. Despite the name, it is not a Muscat; rather, it brings a gently grapey, floral lift to blends. In the vineyard it buds early and ripens mid-season, with thin skins and loose bunches. Yields can be generous if unchecked, so quality growers restrict vigour and pick carefully. It is sensitive to mildew and botrytis—something that’s a virtue for sweet wines but a risk in wetter years—so well-exposed, well-drained sites are preferred.

Plantings centre on Bordeaux (notably Entre-Deux-Mers, Graves, Sauternes and Barsac) and neighbouring Bergerac and Monbazillac. Beyond France, small but important holdings thrive in Australia, most famously in Rutherglen where it produces the luscious fortified style long known as “Topaque”.

Styles span crisp, dry whites—usually blended with Sémillon and Sauvignon Blanc—to late-harvest and botrytised wines, and richly fortified examples. Dry versions are light to medium-bodied with soft acidity and aromas of white blossom, fresh grape, pear, peach and citrus zest, sometimes with a herbal snap. Sweet iterations layer honeyed apricot, marmalade, candied peel and saffron over silky texture. Fortified and long-aged wines turn deep amber and complex, evoking toffee, tea, caramelised nuts and crème brûlée. At its best, Muscadelle brings perfume, charm and textural allure to both table and dessert wines.