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Scar of the Sea Pinot Gris Pinot Noir 2023

Scar of the Sea Pinot Gris Pinot Noir 2023

Availability: In stock (6)
Regular price $38.00 USD
Regular price Sale price $38.00 USD
Sale Sold out

Where: Santa Maria Valley, California
Grapes: Pinot Gris and Pinot Noir
Body: Light/Medium
Category: Red Wine / chillable red 

From the winemaker:

Think candied red fruit, crushed pomegranate, white pepper and dried herbs.

Grown above the sandstone quarry at the Bassi Vineyard located in Avila Beach, this block has an ocean view. The Bassi Vineyard was planted in 1999 and has always been farmed using organic practices. This fermented wine is 65% Pinot Gris and 35% Pinot Noir. 

The Pinot Gris was fermented with 100% whole cluster and the Pinot Noir grapes were destemmed on top of the fermentation. The wine fermented with native yeast and then was gently pressed in the wooden basket press. 

The wine aged for 7 months in old french oak barrels then racked for the first time to bottle, without fining or filtration, with minimal sulfur used.

Serve chilled. 

What is coferment? Co-fermenting involves two or more grapes being fermented together at the same time. Usually wines made with two or more grapes are created by blending the grapes together AFTER they have fermented separately.

organic //  native yeasts // low sulfites added // vegan // woman owner
2023  //  750ml 

 

Scar of the Sea was established in 2012 and is owned & operated by Mikey & Gina Giugni in San Luis Obispo, California.

The Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day.

Scar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun.


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