2018 Scar of the Sea Cofermented Cider (half-bottle)

Responsibly Farmed
Hidden Gem

This cider comes from Newtown Pippin apples that are aged for 12 months and refermented with Sauvignon Blanc grapes. Right before bottling, Mikey adds fresh Kafir lime leaves from some extra aromatics and fresh zest. It’s insanely refreshing, perfect to throw in a cooler on a hot summer day.

Organic farming practices, native yeast fermentation, and no additions.

  • Tasting Notes lime leaf, lime blossom, green apple, kiwi, pear
  • Variety Sauvignon Blanc
  • Region United States, California, Central Coast
  • Volume 375ml
  • Alcohol Volume 8%
  • Table Talk Making sparkling wine in Tasmania "was an epiphany moment for me,” says Mikey. The winemakers drank crisp, dry cider more than beer, the typical American winemaker’s choice. “It started opening my eyes to fermenting other things."


Out of stock

Scar of the Sea was established in 2012 and is owned & operated by Mikey & Gina Giugni in San Luis Obispo, California.

The Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day.

Scar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun.