OUR TEAM

 
 
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TODD SEABOLD

A Los Angeles native and avid world traveler, Todd's life has always revolved around land and life experiences. Mortgage lender by day, entrepreneur and restaurant frequenter by night, his intense love of food and wine has found the creative outlet it has sought for so long. As managing partner, Todd brings a rare acumen for both real estate and long-term strategy. From everyday logistics to vineyard and facilities acquisition, he "keeps the wheels on the bus" while defining the company's ultimate vision.


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CHRISTOPHER S. MILLER, MS

Spending his college years working at the great fine dining restaurants of his hometown New Orleans, the love of wine took hold early. A fortuitous visit to Washington wine country - and a particular disdain for cubicles - prompted Chris to abandon a promising career in finance, moving to Seattle to work as a sommelier while commuting to Walla Walla to pursue winemaking. However, when Wolfgang Puck personally asks you to build a Wine Spectator Grand Award wine program for Spago in Beverly Hills, you don't say no. A relocation to Los Angeles translated to Santa Barbara winemaking. Many years and a Master Sommelier diploma later, Chris exchanged his suit and tie for jeans and boots full time, now spending his days in the vineyards and winery.


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PETER FIGGE

A Kansas City childhood instilled Peter with a Midwestern farmer work ethic. That fortitude, coupled with an early wine education born of his family's incredible cellar, set him on his life's path as a vineyard manager. After graduating from UC Colorado, Peter followed his two loves - wine and his wife-to-be Amy - to northern California. A harvest internship at Beringer Vineyards preceded a winemaking internship at Grgich Hills Estate, and he was hooked. Having gained acceptance to the world-renowned UC Davis Viticulture and Enology program, Peter squeezed in another harvest in Australia's Barossa Valley. Before the ink could dry on his Master's degree, Franciscan Estate enlisted Peter to redevelop almost 2000 acres of Monterey vineyard land. Shifting his focus to more artisanal projects, Peter formed his own vineyard management and consultancy practice. Figge Cellars was promptly established, producing single vineyard wine from his clients' properties.