Seabold Cellars focuses on cool-climate organic and sustainable vineyards to produce balanced wines that showcase their origin more than their winemaking. During the year, more time is spent in vineyards than the winery. Our winemaking is as hands-off as possible, respecting traditional techniques and practices without being beholden to them. We produce non-interventionist, site-specific Burgundy and Rhône varieties, as seen through a California lens.


Seabold Cellars was founded in 2014 by Master Sommelier Chris Miller. Located in the small town of Marina, the winery is at the epicenter of California’s Monterey, San Benito, and Santa Cruz wine growing regions.

Chris started his food and wine career at age 12 at his mother’s restaurant in New Orleans. Restaurant life transitioned from a means to an end to his life’s purpose after a revelatory wine tasting during a trip to Washington. A few months later, Chris moved to Seattle to completely immerse himself in the wine world as a sommelier at Canlis Restaurant and working harvests in Walla Walla Valley.

That dedication was quickly recognized, earning Chris the title of ‘Best Young Sommelier in the World’ and Wine & Spirits Magazine’s ‘Best New Sommelier in America’. Shortly thereafter, he was handpicked by Wolfgang Puck to realize a new vision for the wine program at Spago Beverly Hills. Chris’ Wine Spectator Grand Award-winning work has been featured in Wine Spectator, Wine Enthusiast, Forbes, Robb Report, The New York Times, Wall Street Journal, and Eater National, to name a few.

After 25 years in restaurants, the time came to trade in his suit and tie for jeans and boots. Having spent every spare moment working in vineyards and cellars in Sta. Rita Hills, Chris could no longer ignore the calling.