Sourced from own rooted vines planted at the Happy Canyon Vineyard in the east side of the Santa Ynez Valley. 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.
After countless bottles shared together and many trips to France, Eric Railsback and Justin Willett founded Lieu Dit focusing on the varieties indigenous to the Loire Valley, now grown in Santa Barbara County.