Graham Tatomer began working in the wine business at the age of 16 for Santa Barbara Winery. Initially, it was a simple paycheck, but it soon grew into a passion and now, nearly two decades later, it has become his life's pursuit. Through his journeys he has made Chardonnay, Sauvignon Blanc, Pinot Noir, Syrah, as well as numerous other varieties from some of the best vineyards throughout California's Central Coast.
The sites that have excited Graham the most have been the coldest ones, lending to wines of lighter weight, nuanced flavors, and bracing acidity. Riesling is the ultimate grape to pursue these characteristics. No other grape conveys its region's character and varietal flavor with the power, focus, and beauty the way Riesling does. Being fortunate enough to work with some of California's oldest cold-climate Riesling sites has shown Graham that California's coastal regions are cool enough for this grape variety and he has been hooked ever since.
In 2003, Graham packed him bags and moved to Austria to try to get a better grip on the growing and making of Riesling. He was able to find work with Weingut Knoll who, more importantly, has become a second family to him. (They also turned him on to Grüner Veltliner.) What initially was planned to be a ten-week trip; turned into a year and two additional harvests.
In 2008 Graham started Tatomer with two Riesling vineyards. His intention was to use what he had learned abroad to make bone-dry Riesling in California unlike many of the off-dry examples on the market. He started with 400 cases in a small corner of a good friend's boutique winery. Since then, he has added one more Riesling vineyard, as well as two Grüner Veltliner vineyards.