Scar of the Sea

With so much emphasis in today’s wine culture on singular elements of winemaking such as alcohol, whole cluster fermentation, or oak regiment; Scar of the Sea strives to shift the pendulum to focus on what is in the glass. The most important part of our wines and cider is where they are grown. Location, climate, and soils matter. These wines and ciders are crafted with minimal manipulation. Balance is achieved through working directly with growers at carefully selected vineyard sites, and the wines ultimately show where they are grown. All the vineyards and orchards are influenced by the sea, with maritime soils, and climates, producing wines and ciders that are unique to the Central Coast of California. Co-owners Mikey Giugni and Michael Brughelli first met in college at Cal Poly before both pursued careers in winemaking. Mikey worked under Michael while he was the winemaker at Kenneth Volk before working a harvest in Tasmania where he fell in love with ciders. Upon his return they decided to start a project together focusing on both ciders and wines. The common thread to everything they produce is the belief that the best wines or ciders come from sites which have marine influenced climates and soils.
"The wines I have tasted are superb. Native fermentations, minimal oak influence, and no fining or filtration are de rigeur. Readers should do whatever they can to taste these wines, as they are special and promising." -Antonio Galloni, Vinous

Wines

California Hard Cider

Varietal: Apples

Color: Cider

Farming Practice: Organic

Organic. The vintage cider is a blend of Newton Pippin, Golden Delicious and Winter Banana from an orchard planted in the 1940’s in the Santa Cruz Mountains. It is barrel fermented with native yeast in French oak barrels and barrel aged sur lie for 5 months. This cider is re-fermented in the bottle to add carbonation so it will likely be a bit cloudy. It is very bright, showing off aromas of bubble gum, banana runts, and apples. It is light, clean, tart, dry and sparkling. 8.0% alcohol. 250 cs produced.

Central Coast Chardonnay

Varietal: Chardonnay

Color: White

Farming Practice: Sustainable

Sustainable. Vineyards: Bien Nacido Vineyard (Santa Maria), Runway Vineyard (Santa Maria), Danny’s Vineyard ( Monterey). Native yeast fermentation in barrel. Aged on lees in neutral french oak for 10 months. No racking till bottling. 200 cs produced.

Central Coast Pinot Noir

Varietal: Pinot Noir

Color: Red

Farming Practice: Sustainable

Sustainable. This Pinot Noir comes from famed vineyards in Santa Maria Valley (Bien Nacido, Garey, and Sierra Madre Vineyards) and then with some more earthy love from the Danny’s Vineyard in Monterey County. 4 picks with a combination of whole cluster (30%) and whole berry fermentation, native yeast fermentation and aged in neutral oak for 10 months. 13.5% alcohol. Unfiltered with the only addition being a touch of SO2. 350 cs produced.

Chardonnay Bien Nacido Block 11

Varietal: Chardonnay

Color: White

Farming Practice: Organic

Organic. Sourced from a very special block high on a hillside and tucked back up a canyon at Bien Nacido Vineyards. The 2015 Bien Nacido Vineyard Chardonnay is their ode to California with rich texture, lemon and lime, hints of caramel, ripe pear, guava, citrus blossom, almonds and a long finish. It is barrel fermented (native) and aged on lees for 15 months. 100 cs produced.

Chardonnay Santa Barbara County

Varietal: Chardonnay

Color: White

Farming Practice: Sustainable

Sustainable. This wine is from the hillside of Bien Nacido block 11, Runway Vineyard across the canyon from Bien Nacido, and Los Alamos Vineyard. Barrel fermented and aged on lees in neutral french oak for 7 months.

Chardonnay Seven Leagues

Varietal: Chardonnay

Color: White

Farming Practice: Sustainable

Sustainable. Sourced from the hillside Block 11 in the back of Bien Nacido Vineyards which is comprised of Mt. Eden clone and a sandy slope at Sierra Madre Vineyard. Native yeast barrel fermented and aged on lees in neutral french oak for 12 months then racked to stainless steel for 4 months. Unfined and unfiltered.

Dry Hopped Cider

Varietal: Apples

Color: Cider

Farming Practice: Organic

Organic. The vintage cider is a blend of Newton Pippin, Golden Delicious and Winter Banana from an orchard planted in the 1940s in the Santa Cruz Mountains and farmed without any chemical inputs. Fermented in French oak barrel with native yeast and aged sur lie for 5 months, with an addition of Amarillo Hops and Nielson Sauv to add to the aromatic complexity.  This cider is re-fermented in the bottle to add carbonation so it will likely be a bit cloudy. 8.0% alcohol.

Newtown Pippin Cider

Varietal: Apples

Color: Cider

Farming Practice: Organic

Organic. The vintage cider is a single varietal expression of Newton Pippin from an orchard planted in the 1940s in the Santa Cruz Mountains. Fermented in French oak barrel with native yeast and aged sur lie for 5 months. Unfilterd and unfined. This orchard is a zero input orchard- no irrigation or sprays. It’s s only pruned and picked.

Pétillant-Naturel a|muse Chardonnay

Varietal: Chardonnay

Color: White

Farming Practice: Organic

Organic. The ‘a|muse’ Petillant Naturel Chardonnay is their annual rendition of a “natural” sparkling wine. Sourced from Shandon Hills Vineyard in Paso Robles. Barrel fermented and bottled at the very end of fermentation to capture the finish in the bottle, producing natural carbonation. It is then disgorged after 2 months, corked and caged. No SO2 or any additions

Pinot Noir Bien Nacido Block 45 Swan Clone

Varietal: Pinot Noir

Color: Red

Farming Practice: Organic

Organic. Crafted from 40 year old own-rooted Pommard Clone vines in Block Q at Bien Nacido Vineyards. This bottling is a unique snapshot of Santa Barbara history, some of the oldest surviving Pinot Noir vines in the county. This lot was picked in two lots, separating the fruit on the upper and lower portion of the hillside. The fruit was kept 30% whole cluster, cold soaked for 4 days, and fermented with native yeasts, and aged for 17 months in mostly used French oak (70% neutral, 30% new). Unfined and unfiltered. 98 cs produced.

Pinot Noir Bien Nacido Vineyard Block Q

Varietal: Pinot Noir

Color: Red

Farming Practice: Organic

Organic. Crafted from 40 year old own-rooted Pommard Clone vines in Block Q at Bien Nacido Vineyards. This bottling is a unique snapshot of Santa Barbara history, some of the oldest surviving Pinot Noir vines in the county. This lot was picked in two lots, separating the fruit on the upper and lower portion of the hillside. The fruit was kept 30% whole cluster, cold soaked for 4 days, fermented with native yeasts, and aged for 15 months in mostly used French oak (70% neutral, 30% new). Unfined and unfiltered.

Pinot Noir Santa Barbara County

Varietal: Pinot Noir

Color: Red

Farming Practice: Sustainable

Sustainable. This Pinot Noir comes from famed vineyards in Santa Maria Valley: Bien Nacido, Solomon Hills, Sierra Madre Vineyards and Los Alamos Vineyard. 5 picks with a combination of whole cluster and whole berry fermentation, native fermentation and aged in neutral oak for 8 months. Unfiltered with the only addition being a touch of SO2.

Pinot Noir Seven Leagues

Varietal: Pinot Noir

Color: Red

Farming Practice: Sustainable

Sustainable. Seven Leagues comes from famed vineyards in Santa Maria Valley: Bien Nacido, Garey, and Sierra Madre Vineyards. Seven Leagues converts to 23 miles which is the average distance from the vineyards to the coast. Composed of old vine Swan, 777, 115, and Pommard 4 clones, picked at 23.6 brix. Native yeast fermentation with 20% whole cluster and aged for 14 months in French oak (20% new). Unfined and unfiltered with only addition being SO2 at bottling.

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