We always look forward to the new release of the Cep Sauvignon Blanc because we know it will be a clean, dry and super crisp bottle of wine. Indeed this 2019 is all of that with yellow grapefruit aromas on the nose and very bright lemon citrus flavors along with a bit of green apple on the light bodied palate. The wine ends with super bright acidity on a thrilling, lightly chalky and persistent finish. It almost begs for a plate of raw oysters or succulent Dungeness crab but is equally fine all by itself. Cep Wines come from the dynamic trio of Vanessa Wong, Nick Peay and Andy Peay, as a way to be able to offer their winemaking talent and expertise at a lower price point than their eponymous and incredible line of Peay Vineyards Chardonnay, Pinot Noir and Syrah. They source the fruit for their Sauvignon Blanc from the organically farmed 40 year old Hopkins Vineyard in Russian River Valley and of course ferment it only in stainless steel to retain the freshness and zippy character of the grape.