Shows a return to form after the ’03, with brilliantly ripe guava, nectarine and herb-infused citrus flavors and clean, crisp acids. Totally dry, the wine has a good chunk of new French oak, which assists with a creamy texture, but doesn’t take over. This is great California SB.
Just beautiful, a crisp wine of authoritative structure that brilliantly shows off the ripeness of its fruit. Waves of Meyer lemon purée, Key lime pie, white peach, tangerine and spice flavors wash over the palate and last for a long, rich finish. Drink this bone-dry wine now.
One hundred percent barrel fermented and aged sur lies, this polished wine brings the same lemon and lime and grassy flavors as Brander’s unoaked Au Naturel. But for me, the oak robs the wine of some of its crispness and brightness, although it’s still a high-class Sauvignon Blanc.
This is Brander’s barrel-fermented, new oaky Sauvignon Blanc. You can taste the creaminess and smokiness imparted by the wood. It marries nicely with the grape’s citrus and fig flavors and zippy acids.
Big and waxy, with aromatic notes of nuts, bread dough and toast. Contains 25% Semillon, so it’s richer and less acidic than some. The flavor profile centers around baked peach and apple, while the finish is soft yet drying, probably a result of the oak it sat in.
Direct and sugary sweet in pineapple and tangerine flavors, this fruity Sauvignon Blanc fortunately is offset with bright acidity. The sweetness increases on the finish, making it almost a dessert wine.