Seabold CellarsMaster Sommelier Chris Miller
Cool-climate organic and sustainable vineyards. Non-interventionist, site-specific Burgundy and Rhône varieties, seen through a California lens. More time in vineyards than in the winery.
Cellars
From Spago Beverly Hills to the Blue Grand Canyon—Chris Miller's journey from Master Sommelier to winemaker.
Seabold Cellars was founded in 2014 by Master Sommelier Chris Miller in the small town of Marina, California—at the epicenter of California's Monterey, San Benito, and Santa Cruz wine growing regions. The winery's name honors Chris's mother's maiden name and his deep family roots [^197^][^194^].
Chris started his food and wine career at age 12 at his mother's restaurant in Kenner, Louisiana. After a revelatory wine tasting in Woodinville, Washington, he packed his car three days after graduating from Tulane University and moved to Seattle. He worked at the legendary Canlis Restaurant, earned his Master Sommelier designation, and was named 'Best Young Sommelier in the World' and Wine & Spirits Magazine's 'Best New Sommelier in America' [^197^][^209^].
Handpicked by Wolfgang Puck, Chris became Wine Director at Spago Beverly Hills, earning a Wine Spectator Grand Award. His work has been featured in Wine Spectator, Wine Enthusiast, Forbes, The New York Times, and Wall Street Journal. After 25 years in restaurants, he traded his suit and tie for jeans and boots [^197^][^210^].
Chris also produces the Gordon Ramsay Signature Wine line, collaborating with the celebrity chef since 2018 to craft old world-style wines from California's cooler climate regions [^210^].
"A great vineyard requires little-to-no influence from the winemaker."
Seabold Cellars focuses on cool-climate organic and sustainable vineyards to produce balanced wines that showcase their origin more than their winemaking. The definition of a great vineyard is an organically and sustainably-farmed plot of land which requires little-to-no influence from the winemaker to produce structurally-balanced, delicious wines with unique and distinct personalities [^208^][^194^].
All wines are made using non-interventionist techniques:
• Native yeast fermentations—no commercial yeasts
• No 'adjustments'—acid, sugar, enzymes
• Restrained use of oak—mostly stainless steel
• Little-to-no fining or filtration
• Minimal sulfur usage
• 100% vegan [^210^][^209^]
The Blue Grand Canyon—less than 100 yards offshore—is one of the world's largest and deepest marine trenches. Its 300 cubic miles of frigid waters fuel the cold Salinas wind that moderates temperatures throughout Monterey County, creating a Thermal Rainbow through the Salinas Valley [^208^].
Winemaking
Site Specific
The Blue Grand Canyon and dedicated growers of Monterey Bay.
Chalone AVA
At 1,600' elevation, Brosseau is "a land out of time." Cool, foggy mornings, warm afternoons, very cold nights. The terrain is 6-7 unique sites in one—hence why so many varieties thrive. Farmed organically on limestone with decomposed granite and weathered volcanic rock. Chardonnay, Pinot Noir, Grenache, Syrah [^208^][^212^].
Prunedale Sands
The Olson family has owned this property since 1882. One of the coldest vineyards in California, dramatically towering over Highway 101 on a steep, sandy hill—just 5 miles from the frigid Monterey Bay. Planted on unique sandy soils with incredible acid retention [^208^].
Historic Limestone
The oldest continually producing estate winery in California. Incredibly complex with varying altitudes, exposures, and terraces. Soils boast one of the highest concentrations of limestone in the Western Hemisphere. Dramatic diurnal shifts and ancient seabed soils [^208^].
Chalone Tradition
Established by Dick Graff in the 1970s as his personal playground. The terrain is dramatic and rustic, with soils variably comprised of limestone and granite. The wines are as wild as the landscape—Pinot Blanc, Mourvèdre, and Syrah from unique microclimates [^208^][^207^].
Wind-Beaten Hills
Mid-slope facing the ocean at 1,000' elevation. A wind-beaten, undulating series of hills that rarely sees temperatures above the 70s. Nights are teeth-chattering cold. Soils are uplifted marine seabed, Aguajito shale, and chalky sandstone with superb drainage [^208^].
Arroyo Seco
One of Monterey County's oldest vineyards, planted in 1972. Family-owned and certified organic. Soils are large, rounded riverbed cobblestones over trace amounts of well-drained sandy loam. Chardonnay, Sauvignon Blanc, Pinot Noir with incredible concentration [^208^].
Site-specific Burgundy and Rhône varieties, seen through a California lens.
Brosseau Pinot Noir
From the Swale block at Brosseau Vineyard. Planted in 1978. Notes of red, blue, and black plums, dried blueberries, and red licorice. With air, notes of wet chervil, cinnamon, and clove. 13.8% ABV. A wine of elegance and restraint [^212^][^226^].
Rodnick Farm Syrah
From the wild landscape of Rodnick Farm in Chalone. Limestone and granite soils at elevation. Cool-climate Syrah with white pepper, violet, and dark fruit. Structured and age-worthy, showing the extreme diurnal shift of the AVA [^207^][^208^].
Olson Chardonnay
From one of the coldest vineyards in California. Olson Vineyard towers over Highway 101, just 5 miles from Monterey Bay. Crisp apple and nectarine aromas warmed by hints of hazelnut. Native yeast, minimal oak, pure expression of cold-climate Chardonnay [^196^][^208^].
Rodnick Pinot Blanc
A rare variety planted beneath the fog line at Rodnick Farm—nothing else would ripen there. Dick Graff knew what he was doing. Crisp, mineral, and utterly unique. Shows the potential of obscure varieties in the right microclimate [^208^].
Vincenzo Carignan
From Vincenzo Vineyard in Mendocino—one of Chris's favorite vineyards in California, despite the 5-hour drive. So cold in late October that fruit must warm for two days before processing. Old-vine Carignan with incredible concentration and acidity [^209^].
Adroît Skin-Contact Falanghina
An experiment that went right. Four weeks on skins, native yeast fermentation, aged 11 months on fine lees. Yellow apple, quince, dried stone fruit, wet stone, chalky texture. From San Benito County. The art of adroît—skillful and clever [^204^][^228^][^215^].
Three Expressions
Seabold Cellars
Site-SpecificSingle vineyard expressions
◆ Brosseau, Olson, Rodnick
BOLD Wine Co.
AuditioningNew vineyard trials
◆ Affordable, sustainable
Adroît
ExperimentalNatural wine projects
◆ Skin contact, carbonic
"Everything is treated the same in the cellar. The question becomes whether this vineyard can stand on its own and does it have something interesting to say?"
— Chris Miller on the three-tier system