Scar of the Sea was founded in 2012 by second-generation vigneron, Gina Giugni, and her husband Mike. The couple farm their own land, but also collaborate with other farmers along the coast. This Chardonnay was grown organically from the old vines of James Ontiveros’s Rancho Vinedo Vineyard. After a strict selection, the grapes are fermented spontaneously in old French oak barrels and rest on their lees for 17 months. The wine is then racked and bottled without fining or filtration, and minimal sulfur. The bouquet calls to mind blooming honeysuckle with a slightly under ripe pineapple and a grassy, herbal note. Medium bodied with distinct minerality and subtle salinity, the palate packs the zip of lemon zest followed by the creamy tang of piña colada. Pair with seared halibut with butter lemon sauce or cauliflower tinga tacos.