SCAR OF THE SEA & LADY OF THE SUNSHINE
Farming for the Future on the Edge of the Pacific
There’s a romantic quality to the SLO Coast that’s hard to put into words. Maybe it’s the way Morro Rock juts from the ocean like a monument to deep time. Or the way the breeze carries the scent of salt and eucalyptus, even miles inland. Maybe it’s the untamed beauty of the hills and the honest, unfussy rhythm of life along this stretch of California’s central coast.
Whatever it is, we feel it in the wines of Mikey and Gina Giugni. You can taste the sea. You can feel the place.
Scar of the Sea and Lady of Sunshine are not just projects. They are devotions. Two expressions of a life lived close to the land and sea, created by a couple whose shared story is stitched into every bottle.
The Coast, the Couple, and the Calling
When we first tasted the wines, we felt something that’s often talked about in winemaking but rarely achieved - authenticity. These wines aren’t built to impress, they’re grown to express. Mikey and Gina call the Central Coast home for good reason. It gives them the rare chance, as they say, “to live, work, and play by the sea.” That proximity shapes everything.
Scar of the Sea began with Mikey in 2012, born from a desire to tell a different story about California wine - one of restraint, freshness, and a deep connection to site. Gina launched Lady of Sunshine in 2017, with her own focus on biodynamics and regenerative farming. They were separate when they started - personally and professionally - but grew into each other. Their styles remain distinct, yet deeply intertwined.
Land First, Always
Biodynamics isn’t a buzzword here. Nor is regenerative farming a tagline. It’s the very root system of both wineries. Natural cover crops, dry farming, low intervention in the cellar - all of it reflects a commitment to letting the land speak in its own dialect. It’s also a way of honoring the history of the region.
Vineyards in this corner of California have long been underappreciated - either blended away into anonymous bottles or overshadowed by bigger names. But there’s a quiet revolution happening, and Mikey and Gina are at the center of it.
Their recent purchase of Bassi Vineyard was no small feat. In a real estate climate that makes land ownership for young winemakers nearly impossible, this milestone reflects more than success; it shows their commitment to stewardship and sustainability. For Mikey and Gina, this isn’t a gig. It’s a lifelong journey. Bassi is now their anchor and their canvas.
The Wines (and the Ciders)
Chardonnay, Pinot Noir, and Syrah are the cornerstones, from old vines and exceptional sites. But it’s not just about the classics. They’re also working with varietals that are climate-attuned and site-specific - Alicante Bouschet, Gamay, Zinfandel, Nero d’Avola. And then there’s the cider.
We haven’t even touched on the ciders.
Yes, the Giugnis are quietly making some of the most exciting, place-driven cider on the West Coast. With the same minimal intervention approach, the cider program is a love letter to coastal agriculture - bright, layered, and alive.
Why We Care
There are a lot of wineries using phrases like “expression of site” or “wines with soul.” But very few live it the way Mikey and Gina do. Every action they take - from vineyard to bottle - is rooted in thoughtfulness. They’re building something with intention, not just to sell wine, but to tell a story.
It’s no wonder they’ve caught the attention of The New York Times, Bon Appétit, Wine & Spirits, and sommeliers from coast to coast. They’ve become a name that people drop - not just because the bottles are rare, but because they’re real.
These are the kinds of producers we started Hart & Cru for.
Because sometimes, you taste a wine, and it reminds you why you fell in love with wine in the first place.
Cheers, The Cru
