Scar of the Sea
2025 Scar of the Sea Bassi Vineyard Coferment 750ml
Scar of the Sea leans into their ocean-kissed site by cofermenting Pinot Gris and Pinot Noir from Bassi Vineyard, a sandstone slope about a mile from the Pacific. Pinot Gris went in whole cluster, Pinot Noir destemmed on top, then a native ferment and neutral barrels to bottle the coast without makeup.
Serve it lightly chilled. It starts crunchy and bright, then loosens into red berry and orange peel with a light salty snap.
In the glass, wild strawberry, blood orange zest and dried hibiscus meet a subtle damp earth note. The palate is all crunchy red berry and orange peel with a stony line and a lightly salty tug, carried by fine, gentle tannin and a slippery, fluid feel. Dry and mouthwatering on the finish. About 12 days on skins and 8 months in neutral French oak help keep it light and vivid, and it was bottled unfined and unfiltered with minimal sulfur. Serve at a light chill and watch it open over an hour.
- Producer
- Scar of the Sea
- Style
- Red
- Grape
- Origin
- Bassi Vineyard, SLO Coast, California, USA
- Farming
- Organic, Biodynamic, Regenerative
- Winemaking
- Cofermented 55% Pinot Gris and 45% Pinot Noir, Pinot Gris fermented 100% whole cluster at the bottom of the fermenter, Pinot Noir destemmed on top for a coferment, fermented with native yeast for about 12 days on skins, gently pressed in a wooden basket press, aged 8 months in neutral French oak barrels, bottled unfined and unfiltered with minimal sulfur at bottling
Avila Beach, San Luis Obispo County, California, United States
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Scar of the Sea
In July 2024 they purchased the 29 acre Bassi Vineyard in Avila Beach, one mile from the ocean, which they farm using biodynamic and regenerative practices. The estate has sandstone soils and a strong maritime influence, and it has become the heart of their SLO Coast wines.
Across the range they aim to let place lead the wines. Whites may include a solera element, and the cellar work stays simple to preserve freshness and a clear sense of origin.
| Nose | Wild strawberry, blood orange zest, dried hibiscus, subtle damp earth |
|---|---|
| Palate | Crunchy red berry, orange peel, stony, lightly salty |
| Finish | Dry and mouthwatering, lingering salty and stony |
| Texture | Light grip with fine grained tannin, slippery and fluid |
| Body | Light |
| Serving | Serve at 55F. No decant needed. |
- Pairs with
- Grilled salmon with lemon and herbs; seared ahi tuna with sesame and soy; roast chicken with mushrooms and thyme; tomato and burrata salad with olive oil; charred zucchini with mint and feta.
- Vineyard
- Bassi Vineyard, Avila Beach in the SLO Coast AVA, sandstone soils, elevation 300 feet, Pinot Gris parcel on a south facing hillside above a sandstone quarry, planted 2001
pink gris grape · major international
Pinot Gris
pee·nohgree
Smoky, honeyed stone-fruit richness with a distinctive waxy weight.
red grape · major international
Pinot Noir
pee·nohnwahr
Silky tannins and forest-floor earth beneath bright, high-acid red cherry fruit.
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