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Brander Au Naturel Sauvignon Blanc 2016

Sauvignon Blanc from Los Olivos District, Santa Barbara, Central Coast, California
  • V92
14.3% ABV
  • WW94
  • WE93
  • W&S92
  • W&S90
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14.3% ABV

Winemaker Notes

Produced as always entirely from grapes grown on the Bradner estate, the 2016 au Naturel once again offers the gorgeous mouthfeel, compelling minerality, rich and balanced flavors, and long-term ageability this cuvee is renowned for. With notes of honeysuckle, Meyer lemon, 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 grapefruit and hints of peach.

Critical Acclaim

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V 92
Vinous
The 2016 Sauvignon Blanc au Naturel is done with a touch of skin contact, which seems to bring out the wine's structure and fruit, while pushing the aromatics into the background a bit. Even so, the 2016 possesses tons of varietal character and depth, not to mention terrific overall balance.
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Brander

The Brander Vineyard

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The Brander Vineyard, Los Olivos District, 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.

Los Olivos District

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Today it is an integral part of the greater Santa Barbara County wine region, but at one time the village, Los Olivos, was a stop on the Wells Fargo stagecoach line.

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.

WWH145669_2016 Item# 316994