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Brander Au Naturel Sauvignon Blanc 2014

Sauvignon Blanc from Santa Ynez Valley, Santa Barbara, Central Coast, California
  • W&S92
13.9% ABV
  • V92
  • WW94
  • WE93
  • W&S90
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13.9% ABV

Winemaker Notes

Produced as always entirely from grapes grown here on our estate, the 2014 au Naturel once again offers the gorgeous mouthfeel, compelling minerality, luscious flavors, and long-term ageability this cuvee is renowned for. With notes of honeysuckle, dried coconut, ripe Mission fig, and cantaloupe on the palate, this extraordinary wine (100% Sauvignon Blanc and produced 100% in stainless steel with 24 hours of skin contact for additional depth) finishes with subtle hints of almond paste, lavender, and a bare scintilla of Meyer lemon confit.

A suitable pairing? Go with a salad of baby arugula, goat's milk soft cheese, walnuts, and sliced pears with extra-virgin olive oil, some good balsamic, and fresh cracked black pepper for an experience quite close to ecstasy.

Blend: 100% Sauvignon Blanc

Critical Acclaim

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W&S 92
Wine & Spirits
Plump apricot and kiwi fruit flavors drive forward ina bold line, while a wild, nettle edge and zesty acidity focus the concentrated richness. It's complelling, layered sauvignon blanc to drink with roasted fish.
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Brander

The Brander Vineyard

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The Brander Vineyard, Santa Ynez Valley, Santa Barbara, Central Coast, California
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The planting of the Brander Vineyard to mainly Bordeaux varietals began in 1975. In 1977, the first harvest of Sauvignon Blanc grapes were taken to a neighboring winery where Fred Brander produced a wine so distinctive it captured Santa Barbara County's first gold medal for a wine at a major wine competition (1978 Los Angeles County Fair).Since its inception, the Brander vineyard has been highly acclaimed as a top Sauvignon Blanc producer, and for many years the only Brander wine was an estate-bottled Sauvignon Blanc. Today, the winery produces an average of 8,000 cases of wine from its 43 acres of vineyard in the Santa Ynez Valley. The focus on production is Sauvignon Blanc, with one main bottling and three distinctively different reserve bottlings of that variety. A small quantity of red wines is also produced with Merlot and our Bordeaux-blend called Bouchet being the most popular.

Santa Ynez Valley

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Ranging from cool and foggy in the west to warm and dry in the east, the Santa Ynez Valley is a climatically diverse growing area. The most expansive AVA within the larger Santa Barbara County region, Santa Ynez is also home to a wide variety of soil types and geographical features. The appellation is further divided into four distinct sub-AVAs—Sta. Rita Hills, Ballard Canyon, Los Olivos District and Happy Canyon—each with its own defining characteristics.

A wide selection of grapes is planted here—more than sixty different varieties, and counting. Chardonnay and Pinot Noir dominate in the chilly west, while Zinfandel, Rhône blends, and Bordeaux blends rule the arid east. Syrah is successful at both ends of the valley, with a lean and peppery, Old-World sensibility closer to the coast and lush berry fruit further inland.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

WWH136152_2014 Item# 144700