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The main grape for Sauternes and particularly successfully grown in Australia's Hunter Valley. In Bordeaux it is the most widely planted white grape and is blended with Sauvignon Blanc to produce the great long-lived dry whites of Graves as well as the great sweet wines of Sauternes. It is high in alcohol and extract and relatively low in aroma and acidity. Its thin skin makes it very susceptible to botrytis which is prerequisite for the making of Sauternes. It responds well to oak ageing and, while having a lightly lemony aroma when young develops lanolin flavours which some describe as "waxy", as well as a rich, creamy, intense, texture and a deep golden colour.

It struggles in most New World countries, with its inherent low acidity often producing blowsy, overblown dilute wines. However in New South Wales`s Hunter Valley it produces stunning wines which are fruit driven in youth but develop intense butterscotch and rich honeyed flavours when fully mature.