The 5-acre Topotero vineyard sits next door to the Bassi Vineyard in Avila Beach. Surrounded by gardens, palm trees, apples and a creek bed, this little vineyard is one of my favorites. These vines were grafted to Gamay from Pinot Noir in 2019. Farmed practicing organic by Ben Taylor, this is his home vineyard. The wine is fermented with 60% whole-cluster for 10 days, then pressed with the wooden basket press. The wine is bottled after 10 month of aging in barrel and without filtration.
Think blood orange, peppercorn, and fresh strawberry.
144 cases produced, 13.4% alcohol
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.