Chris Miller began his career in the restaurant business in New Orleans over 25 years ago, while still in college. Upon graduation, he decided a change of scenery would be a good thing and went as far west as he could without getting wet. That destination was Seattle.
He quickly got a job at a top restaurant, Canlis, and in his spare time he worked at Gramercy Cellars in Walla Walla. In 2006, Chris made his first wine there. Was it all downhill from there?
Well, no. Chris went on to take the position of wine director for Wolfgang Puck's Spago in Beverly Hills. Is there life after Spago? Well, yes, but you can't get much higher than that. So, he hung up his apron, put on his boots and founded Seabold. Chris only purchases grapes from sustainable vineyards, most of which are organic. He is also a believer in the "less is more" philosophy - in which winemakers are supposed to just let the grapes express themselves, not turn them into something else.
Our selection comes from Pelio Vineyard, just south of Carmel. It is an extremely sought-after vineyard, as it sits 1,000 feet above sea level and is composed of sea matter, shale and sand stone: the perfect combination for growing Pinot Noir.
The very cool climate allows the grapes to sit on the vine longer. This produces richer, more flavorful grapes. As a result, the wine is a juicy, expansive expression of Pinot Noir in its most divine form.