Scar of the Sea was established in 2012 and is owned & operated by Mikey & Gina Giugni in San Luis Obispo, California. They work directly with growers at carefully selected vineyard sites; people who are instrumental in the future of agriculture. In the cellar, the wines are crafted with as little intervention as possible, made to tell a story of where they come from. 

Their 2025 SLO Coast Pinot Noir comprises grapes from a handful of choice sites around their home region, in order to showcase the character of the SLO Coast AVA through their own lens. Sources are all vineyards they know well, and are all farmed with certified Organic or Biodynamic farming practices; Bassi Vineyard & Casa Contenta Vineyard both in Avila Beach, the Chene Vineyard and  Marfarm Vineyard in the Edna Valley, and a small amount of Pinot Noir from their Mountain Meadow Vineyard in the northern part of the SLO Coast.

This vintage has 10-20% whole-cluster inclusion, and the wine is fermented with native yeasts in small 1.5 ton boxes. After fermentation, the wine is pressed off the skins using a small wooden basket press, then aged for 7 months in old French oak barrels. It is racked only once to blend before bottling, at which point just a minimal amount of sulfur is used, and there is no fining nor filtration. 

Pairing: Pulled pork Bao buns, Grilled Chicken wings, Mushroom burger

Grape: Pinot Noir 

Soil: Valley floor, consisting of alluvial soils from the neighboring creek and steep landscape 

Viticulture: Organic & Biodynamic