Graham Tatomer trained in Austria’s Wachau region before bringing his expertise back to Santa Barbara County, where he sources fruit from cool-climate, marine-influenced vineyards. ‘Meerseboden’ means ‘ocean soil’.

100% Grüner Veltliner. Hand-harvested from ancient ocean deposit soils in Santa Barbara. Whole-cluster pressed, fermented in stainless steel with native yeasts, and aged on lees for added texture.

Bright and mineral-driven with notes of citrus zest, white pepper, and stone fruit. Crisp acidity and a saline finish enhance its refreshing, structured profile.