Mikey and Gina Giugni started Scar of the Sea in 2012 making Pinot Noir, Chardonnay and cider with organic and biodynamic fruit from Santa Maria Valley and coast of San Luis Obispo. The wines are inspired by the influence of the Pacific Ocean and how it shapes the climate, soils, and geology of the coastal vineyards that fall under the spell of the fog each day. They operate out of a small warehouse winery in San Luis Obispo, and makes wines with as little intervention as possible, using native yeast fermentations, mostly neutral oak barrels, no fining and rarely filtering.

From the Rancho Viñedo vineyard, located in the Santa Maria Valley, the Vino de los Ranchos Chardonnay carries the Scar of the Sea hallmark: acidity and texture in equal measure. Lemon curd, freshly squeezed lime and a biscuity, oatmeal character combine to create a pure distillation of Chardonnay.