Scar of the Sea is a project begun by longtime friends Mikey Giugni and Mike Brughelli; two California dudes who love wine, beaches and the ocean. Together, they wanted to craft wines from vineyards that are influenced by the sea — with maritime soils and climates — which produce wines that speak of their origins in the Central Coast of California. To that end, Mikey and Mike founded Scar of the Sea, sourcing fruit from environmentally conscious growers at top-quality vineyard sites like Bien Nacido, Solomon Hills and Presqu'ile in Santa Barbara County as well as the Lopez Vineyard in Cucamonga Valley in southern California. Today, Mikey Giugni runs the project with the support of his wife, Gina (who makes amazing wines for her Lady of the Sunshine label). Mikey looks to produce wines with minimal input; wines that reflect the site where they are grown. The name of the label comes from a small red brick church in Tasmania (located right next to the beach), where Mikey worked for a growing season. He mistakenly read the old English writing as "Scar of the Sea", when, in fact, it is written "Star of the Sea".

Scar of the Sea's Rancho Tepusquet Chardonnay is sourced from the Bien Nacido Vineyard, Block I, which was planted in 1973 on its own roots. The grapes are whole-cluster pressed, and the wine is fermented with native yeasts in old 225 liter French oak barrels, then aged on lees without additives for 16 months. The wine is bottled unfined and unfiltered with minimal SO2. Mid lemon color with aromas of fresh cream, chalk, Asian pear, Honeycrisp apple and cold butter. The palate is fabulously textured and incredibly refined; crisp, clean and chalky with excellent tension balanced by roasted nuts, ripe white-fleshed orchard fruits and subtle creaminess. The finish is complex and long with an alluring interplay of a talc-like minerality, aromas and flavors of bread in the oven and a graceful, steel-toned acidity. Rancho Tepusquet shows off the pedigree of the Bien Nacido vineyard as well as the skillful, patient hand Mikey has in the cellar. Enjoy with a classic Sole Meunière or for a more creative pairing, try pickle-brined fried chicken.