Sourced from 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, they 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 they transfer to tank prior to bottling.

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. The two 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.