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10/03 ADAM FRANSCIONI, ROAR WINES IN SANTA LUCIA HIGHLANDS, KATHLEEN HEITZ MYERS, HEITZ WINE CELLARS

October 5, 201652 min
ADAM FRANSCIONI – MANAGER, ROAR WINES IN SANTA LUCIA HIGHLANDS ROAR Wines is the realization of our family’s more than 100-year love affair with the Santa Lucia Highlands. It’s a relationship rooted in three generations of farming and nurtured today in a small portfolio of premium Pinot Noir, Syrah, Chardonnay and Viognier. Recognizing the region’s potential for premium wine grapes, we planted our first vineyard in 1996 and named it for Rosella. In 1997 we planted the Garys’ Vineyard in partnership with our good friends and fellow grape growers, the Pisoni family. Since then we’ve planted two more vineyards; our “high-altitude” Sierra Mar Vineyard located at 1000ft above the valley floor and the Soberanes Vineyard a second partnership with the Pisoni family, located on one of the area’s oldest land grants. In 2001, after years spent developing the pedigree of our vineyards with top-tier wineries, we launched ROAR Wines to showcase the signature flavors of our vineyards and Santa Lucia Highands in a small portfolio of single vineyard and appellated bottlings. The name ROAR is inspired by our family’s passion for work and play; paying homage to the Monterey Bay winds that roar through our vineyards and the thunderous roar of a stadium full of sports fans. WINEMAKING ROAR WINES produces limited production Pinot Noir, Syrah, Chardonnay and Viognier from grapes grown at the Rosella’s, Garys’, Sierra Mar, Soberanes and Pisoni vineyards in Monterey’s famed Santa Lucia Highlands. Gary and Adam, together with winemaker Scott Shapley make the ROAR wines at our new San Francisco winery, one of the few “urban wineries” in the city. Each wine is made barrel by barrel with minimal handling and maximum attention. The winery is completely gravity flow; the wines are not inoculated for malolactic (allowing natural ml to take place) racking is limited to the barest minimum and only at bottling. Hand-sorting and punch downs are standard. Critical timing of fermentation for maximum extraction and balanced tannins is followed by extended rest – up to 16 months – in the finest French barrels. WWW.ROARWINES.COM KATHLEEN HEITZ MYERS – PRESIDENT & CEO, HEITZ WINE CELLARS Founded in 1961, Heitz Wine Cellars is a true Napa Valley legacy: a multi-generation, successful family business that has held true to its founder’s vision for decades and continues to stand proudly in the world’s spotlight. Pioneering vintner Joe Heitz and his wife Alice shared an innovative, entrepreneurial spirit that helped usher in Napa’s modern era with his iconic, globally-celebrated wines—including Napa Valley’s first vineyard-designated Cabernet Sauvignon, the legendary Heitz Cellar Martha’s Vineyard—and the vision that Napa Valley wines could achieve international recognition. Today, the Heitz family is steadfastly upholding the principles and unwavering commitment to quality that built a wine portfolio of enduring excellence, while thoughtfully modernizing and diversifying the business. With hands-on management of the winery and organically farmed vineyards, the Heitz family continues to offer quintessential wines, made with 100% Napa Valley fruit, that celebrate their agrarian roots and commitment to the stewardship of Napa Valley, a place they call home. Early days  In many ways, the history of Heitz parallels the history of Napa Valley as it evolved from walnut and prune orchards into an exceptional wine destination. When Joe and Alice Heitz founded Heitz Wine Cellars, fewer than a dozen wineries called Napa Valley home. It was 1961 and the Napa Valley was, in Joe’s words, “asleep.” At the time, the belief that Napa Valley could become a globally recognized wine region had yet to take root, and creating a winery in the area was still considered a risk. But Joe and Alice agreed that this was their shared dream. In fact, Joe had decided back in the 1940s not to pursue his original plan to become a veterinarian because he loved his work as a enologist much more—and

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