There is definitely no shortage of good California Sauvignon Blanc out there but the crème, as it were, keeps rising to the top- the wines that have created strong constituencies and managed to hold them for decades.  Our favorites now are, pretty much, are the same as they were twenty years ago.  You know the names- Spottswoode, Duckhorn, Merry Edwards and AXR to name a few.  But our best-selling of all over the years and always one of our most popular by-the-glass calls back in the restaurant days is the immaculately made, perfectly balanced Sauvignon Blanc from Cakebread Cellars.  This famous Highway 29 property has been growing and producing Sauvignon Blanc for close to a half-century now and has established a track record for consistency with the variety to which most others can only aspire.  It’s a style built on balancing Sauvignon’s pungency and citrus intensity with small amounts of the softer, richer Semillon grape and the tropical aromatics of the Musque clone of Sauvignon.  Complexity is built by blending fruit from as far north as Calistoga and as far south as Los Carneros into a beautifully integrated whole that gets a bit of roundness from a portion that is fermented in old oak as opposed to the stainless steel where the rest goes.  It’s an easy wine to love with its silky texture and melon, floral and gentle hints of citrus.  Drinks great as an aperitif but really shows its stuff with richer fish dishes and salads rich with herbs, citrus, avocado, goat cheese, beets, melons and the like.  Get it while it’s hot….or before it gets that way