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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.
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.
SUSTAINABLE. LOW SULFITE. VEGAN.
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