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.
Source 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.
Simply could not resist this gobs of fruit, silky take on Chinon! Blueberries and cherries galore just POP! Underlying themes of fresh herb, cedar pencil lead, gravel minerality, and milk chocolate. A mouthful that simply slides across the palate. Super fun to sniff and drink.