You must be of legal purchase age for alcohol in your country or jurisdiction to enter Bottles Without Borders. By continuing, you confirm you meet it.
$85
Scar of the Sea, run by Gina and Mikey Giugni, farm this Chardonnay organically on California’s Central Coast. Aged seventeen months in barrel with minimal intervention, it shows white peach, lemon and toasted hazelnut over a saline, ocean-cooled core.
In stock
Description
Scar of the Sea is the project of Gina and Mikey Giugni, working across ten sites on California's Central Coast where cold Pacific air holds ripening in check. This Chardonnay comes from the Bassi Vineyard, farmed organically with minimal intervention. Coastal fog and sea breeze extend the growing season, so the fruit keeps its acidity and develops flavour slowly, while the maritime setting lends a faint saline edge. Seventeen months in oak drives the wine's texture: slow oxygen exchange through the barrel softens the acids and adds structure, lees contact builds a rounded, savoury weight, and partial malolactic conversion turns sharp malic acid into softer lactic tones. The result is medium gold in the glass, with white peach and lemon on the nose lifted by hazelnut, beeswax and a light toast from the wood. The palate is broad but firm, carrying stonefruit and citrus through a long, mineral finish. Serve at 10 to 12 degrees in a white Burgundy glass.







Additional information
Pairs with roast chicken and buttery lobster or crab. The oak weight also stands up to grilled monkfish and swordfish, while the saline finish works with aged Comté and other nutty hard cheeses.




First dibs on rare bottles, members-only drops, and tasting invites — poured straight to your inbox.
One email a week-ish. Unsubscribe anytime.
Chat with a real person — we're online now.