The story of two brothers: even while still in high school, Eric was already collecting bottles of prized top dollar Burgundy and Chablis, hiding them under his bed when he started college. Lyle’s quest for knowledge landed him in Austria where he met one of his most important friends in the industry, sommelier Rajat Parr. After a decade of restaurant work, Eric returned to Santa Barbara to start his own project, Lieu Dit, inspired by the Loire. Older brother Lyle had also worn many hats in the industry, ultimately landing a job for one of the most esteemed importers Kermit Lynch, leading regional sales. After leading separate lives for some time, the brothers both felt a calling to merge their two paths, which is how Railsback Frères came to be born.
Inspired by the seaside village of Cassis in Provence, this Clairette Blanche takes on a completely waxy, saline and minerally tone. The fruit comes from Nolan Ranch in Santa Ynez. The ageing process is very similar to the Provencal style: wild yeast fermentation and a lengthy time spent in neutral oak.
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