This juicy red has the joy and freshness loved in Cru Beaujolais, the structure and chewiness looked for in old-styled producers of the Southern Rhône, and the tightrope elegance that brought them to Santa Ynez. Railsback Frères fermented in whole bunches and were super happy with the results. The floral aromatics of Counoise were a perfect marriage with the mineral-rich terroir of Alisos Canyon. After aging it for ten months in neutral French oak barriques, they bottled it without fining or filtration. Sourced from a steep ridge in the Alisos Canyon of Santa Ynez with an incredibly diverse terroir that's loaded with limestone and fossils. Planted to original budwood from Château de Beaucastel, they got advice from other producer friends in Châteauneuf-du-Pape and Bandol who insisted that "Counoise is the grape of the future" for their Mediterranean climates.

The story of two brothers: In high school, Eric collected prized Burgundy and Chablis wines, which he hid under his bed in college. Lyle's quest for knowledge led him to Austria, where he met sommelier Rajat Parr. After a decade in the restaurant industry, Eric founded Lieu Dit in Santa Barbara, inspired by the Loire. Lyle, who held various roles in the industry, became a regional sales leader for esteemed importer Kermit Lynch. Eventually, the brothers decided to merge their paths, resulting in the creation of Railsback Frères.