Living, working and playing by the sea, Mickey and Gina Giugni’s vineyards are cultivated following this premise. Sounds easy, doesn’t it? Sewing and tasting? Nothing could be further from the truth, because their completely natural approach, without any kind of additives, requires a great deal of effort and work with the vines. What is clear is the close relationship that these wines have with the sea, one of which is Scar of the Sea Vino de los Ranchos Sta. Maria Valley Pinot Noir. In this barrel-aged red, the influence of the North Pacific is clear and decisive.
In this part of the A.V.A. Santamaria Valley, specifically in San Luis Obispo, in northern Santa Barbara County, California, they have had to get used to working in fog and humidity. Not to mention the wind, cold and humidity, which also comes directly from the Pacific, resulting in elegant wines with high acidity and low alcohol. This microclimate is rare in the region. Scar of the Sea Vino de los Ranchos Sta. Maria Valley Pinot Noir is a coupage of two Santa Maria vineyards: Rancho Ontiveros (planted in 1990) and Rancho Viñedo (planted in 1973). The first of these, the youngest, is owned by James Ontiveros and is located on the south side of Santa Maria, at an altitude of approximately 200 metres above sea level, on sandy and loamy soils. The second, also owned by Ontiveros, is planted on its own roots on a bank by the Santa Maria River. In both vineyards the work is completely organic and ecological, always seeking the minimum intervention.
This philosophy is also carried over to the winery, where Scar of the Sea Vino de los Ranchos Sta. Maria Valley Pinot Noir is handled as little as possible, always seeking spontaneous fermentations (with native yeasts) from whole clusters. No sulphites, no nutrients and no acidification. Finally, Scar of the Sea Vino de los Ranchos Sta. Maria Valley Pinot Noir ages for seven months in old French oak barrels and is bottled unfiltered. It is only at this point that a minimal amount of sulphur is used, in order to stabilise and preserve the wine in the bottle.
At Scar of the Sea, they trust that the natural pH of the wines is more than enough to preserve the freshness of every bottle. “The wines we produce are a compilation of many things, things we love, adding to each other through our winemaking experiences every year that teach us so much.” So that’s how it is!