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Hunter Valley Semillon

If one wine belongs to the Hunter Valley, it is Semillon. The region is world-famous for it, and First Creek has been making it here since 1998. Under Liz Silkman, four times Hunter Valley Winemaker of the Year and Halliday Winemaker of the Year for 2025, our Semillon is picked early and made without oak, so it is crisp, dry and low in alcohol when young, and develops into something honeyed and toasty with age. Every current-release Hunter Valley Semillon we make is right here.

Frequently asked questions

Why is the Hunter Valley famous for Semillon?
The Hunter makes one of the world's most distinctive Semillons: early-picked, unoaked, low in alcohol, bone-dry when young and remarkably long-lived. It is regarded internationally as a benchmark style.
Is Semillon dry or sweet?
Our Hunter Valley Semillon is bone-dry. Semillon is made sweet in some parts of the world, but the classic Hunter style is crisp and dry.
How do you pronounce Semillon?
In Australia it is most often said SEM-ill-on. The French pronunciation is closer to seh-mee-YON. Either is fine.
Does Hunter Valley Semillon age?
Yes, exceptionally well. Young it is fresh and citrusy; over ten to twenty years it develops honey, toast and complexity, all without oak.
Is Semillon oaked?
Classic Hunter Semillon, including ours, is unoaked. The freshness when young and the richness with age come from the fruit and time in bottle, not from oak.
What food pairs with Hunter Valley Semillon?
Young Semillon is superb with oysters, fresh seafood, sushi and goats cheese. Aged Semillon suits roast chicken and creamy dishes.