Sourced from own rooted vines planted at the Happy Canyon Vineyard in the east side of the Santa Ynez Valey. The wine is fermented using native yeast. Once dry, we rack the juice and press off the whole cluster lots. The wine is transferred to neutral oak barrels for the winter. Once malo is complete we transfer to tank prior to bottling.
No S02 was added at anytime during the winemaking process.
Unified by the mysteries of wine
Lieu Dit is a partnership of longtime friends Eric Railsback and Justin Willett. The two met in Santa Barbara while Eric was finishing college and Justin was just beginning his career in winemaking. They were among a small group of young winemakers and restaurateurs in Santa Barbara unified by a common interest in wine and all its mysteries.
After countless bottles shared together and many trips to France, Railsback and Willett decided to found Lieu Dit in 2011 and focus it solely in the varieties indigenous to the Loire Valley, now grown in Santa Barbara County. The varied micro-climates and marine based soils of Santa Barbara County are ideally suited to this set of grapes. Lieu Dit centers on Sauvignon Blanc as well as limited bottlings of Melon de Bourgogne, Chenin Blanc, Cabernet Franc and Rosé of Pinot Noir. Each vintage, the quest for purity, elegance, and balance in every wine is paramount.