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.

Lieu Dit centers on Sauvignon Blanc and more limited bottlings of Chenin Blanc, Cabernet Franc and Rose and produces around 10,000 cases annually. Each wine is intentional, approachable, and balanced.

The region: The varied micro-climates and marine based soils of Santa Barbara County are ideally suited to this set of grapes.

The grapes: At Lieu Dit we focus on varieties indigenous to the Loire Valley.

A combination of tank and barrel fermentation was used to produce our Chenin Blanc. The wine then spent seven months in neutral French oak and was racked to stainless steel prior to bottling.

Once pressed, the juice is then tank fermented using only native yeast. The wine overwinters in neutral oak barrels, building complexity, definition and verve. In the spring, the wine is racked back to a stainless tank prior to bottling, resulting in a fresh, mouthwatering wine.

“The Lieu Dit Chenin Blanc is soft, open-knit and delicious.” – Antonio Galloni (Vinous)