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In 2018, brothers Lyle and Eric Railsback began making Cabernet Sauvignon, and bottled it as a private label for a Michelin-starred restaurant in NYC. Lyle worked as Kermit Lynch’s national portfolio manager, while Eric made wine at Lieu Dit before creating Railsback Frères in 2015.
This is a minimal intervention, old-school style Cabernet that favors freshness & finesse without sacrificing richness. Grapes are sourced from two organic vineyards in Santa Ynez Valley—one within Happy Canyon on gravelly loam with diverse rocky galets, the other in Los Olivos on a bench-like terrace of fine, sandy loam with clay subsoils.
Harvested early, crafted with a gentle touch, then aged in neutral oak, it’s balanced and beautiful, with loads of red berries & currant, dried sage, roasted red pepper, mint, spicy peppercorn, and a salty freshness common in Santa Barbara. The ample acidity & tannic structure could age for several years, but it might be hard to keep a bottle around that long.
Cabernet Sauvignon. Organic.
