Scar of the Sea Vinos de los Ranchos Chardonnay Santa Maria Valley 2023

The Santa Maria Valley is one of California’s most distinctive wine regions, shaped by a rare east–west transverse valley that opens directly to the Pacific Ocean. Cool marine air pours inland daily, blanketing vineyards in fog and wind, and extending the growing season to one of the longest in the state. Grapes here ripen slowly, building layers of complexity while retaining a lively, natural acidity. For Chardonnay, this unique climate creates wines that are both expressive and refined—bright, briny, and deeply tied to their coastal origin.

Scar of the Sea has become one of the clearest voices of this landscape. Founded in 2012 by Mikey and Gina Giugni, the winery began as a grassroots project, leasing small parcels of coastal vineyards with the goal of crafting wines that spoke authentically of place. Over the years, this commitment has deepened into a philosophy of farming rooted in respect and stewardship. In 2024, Mikey and Gina purchased their forever farm—the 29-acre Bassi Vineyard in Avila Beach, just one mile from the Pacific. Farmed biodynamically and regeneratively, Bassi is now the heart of Scar of the Sea, where they and their small team care for 42 acres of vines.

The Vinos de los Ranchos Chardonnay has always held a special place in their work. Sourced from the Rancho Ontiveros Vineyard, planted in 2006 on sandy loam soils at 700 feet of elevation, the site captures the essence of Santa Maria’s terroir. Farmed using organic practices, the vineyard yields fruit of clarity and freshness. For the 2023 vintage, grapes were picked in three passes at the end of August, each harvest timed to preserve the vineyard’s hallmark natural acidity.

In the cellar, Mikey and Gina approached this wine with the same patience and care that defines their farming. Each pick was pressed and fermented separately, allowing every lot to express its nuance. The wine then rested on its lees for an extended 19 months, undergoing a slow, native malolactic fermentation over the winter. When it came time to blend, they brought the lots together with a small but meaningful addition: 10% white wine from their solera system, a continuous blend of vintages and varietals that adds depth and quiet complexity to the finished wine.

The result is a Chardonnay with aromas of citrus blossom, green apple, and pear mingled with notes of sea spray and crushed stone. The palate is textured yet focused, with flavors of lemon curd and white peach lifted by a bright line of acidity. Subtle layers of almond and brioche are a result of the extended lees aging, while the solera addition brings an undercurrent of richness and continuity. The finish is long, saline, and refreshing—an echo of the Pacific itself.