After countless bottles shared together and many trips to France, Eric Railsback and Justin Willett founded Lieu Dit, focusing on varieties indigenous to France now grown in Santa Barbara County.  Their Cabernet Sauvignon is exclusively sourced from the stony, serpentine block 46B of the Santa Ynez Vineyard, tucked into the easternmost reaches of the Happy Canyon AVA.  This picturesque 170-acre vineyard, sheltered by the San Rafael mountains, is organically farmed and preserved along with its surroundings by a 1,000-acre conservation easement. 

This inland site has more diurnal temperature shift, which is further moderated by the surrounding forest, allowing slow and full ripening of red grapes. The Cabernet Sauvignon is entirely destemmed and fermented with native yeasts.  After two and a half weeks of maceration the wine is pressed off into french barriques, of which about 10% are new, to undergo malolactic fermentation.  The final wine is minimally racked, lightly filtered, and left unfined to produce a naturally satisfying and full-bodied red. 

In short, this is a far more balanced Cali Cab than the huge overblown Napa reds you might think of. It is not sweet at all, does not have overt oak influence, and is simply structured, dry, and delicious. 

Pairing: Burger, steak frites

Grape: Cabernet Sauvignon, sourced from Santa Ynez Vineyard (Happy Canyon AVA)

Soil: Clay loams with serpentine and chert soils 

Viticulture: Practicing Organic