Lieu Dit [lyoo-dee] is a fancy French wine term that means “named place.”

100% Cabernet Sauvignon

"Another wine in this range of compelling identity, the 2023 Cabernet Sauvignon marries old-school varietal signatures with midweight texture and fruit-forward approachability. Rich blackberry, dark chocolate, grilled herbs and sweet pipe tobacco flesh out in the glass. Generous but not heavy, the 2023 will delight lovers of New World-inflected but classically built wines. Fabulous." -Vinous

• Practicing organic
• Sourced from Santa Ynez Vineyard (Happy Canyon AVA)
• Clay loams with serpentine and chert soils
• Harvested October 6^th, 2022
• 100% native yeast fermentation in open-top stainless steel
• 100% destemmed
• Macerated for 2 ½ weeks and managed with pumpovers
• Pressed down to French barriques (10% new) for 9 months
• Racked once after malolactic fermentation and again to tank for bottling
• Unfined, lightly filtered
• 2,000 cases produced
• 13.5% abv

Embarking on a vinous journey inspired by shared passion and years of camaraderie, Lieu Dit was conceived in 2011 by visionary friends committed to unraveling the mysteries of wine. United by a deep fascination for the art of winemaking, the founders, Justin Willett (pictured above) and a like-minded companion, were part of a select group of young enthusiasts in Santa Barbara.

Fueling their inspiration with countless bottles and immersive trips to France, the duo chose to channel their dedication into Lieu Dit. Nestled in the diverse micro-climates and marine-based soils of Santa Barbara County, the vineyard thrives on cultivating grape varieties indigenous to the Loire Valley. Sauvignon Blanc takes center stage, accompanied by limited editions of Chenin Blanc, Cabernet Franc, and Rose, culminating in an annual production of approximately 2500 cases. With each vintage, Lieu Dit relentlessly pursues the ideals of purity, elegance, and balance, crafting wines that epitomize these principles.

Justin Willett, a true son of Santa Barbara, found his calling in winemaking after earning his B.A. from UCSB. His journey began as the assistant at Arcadian Winery, evolving in 2005 when he founded Tyler Winery. Specializing in small-batch Chardonnay and Pinot Noir, Justin’s passion extends to his role as the consulting winemaker for the innovative Wenzlau Vineyard in the Santa Rita Hills, where Pinot Noir and Chardonnay flourish under his expert guidance.