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48 WINES&VINES February 2017 J ust like many of their clients, the Franscioni family trucks grapes from their vineyards in the Santa Lucia Highlands AVA of Monterey County to a winery in the northern half of California. It may not be the easiest and quickest way to turn estate grapes into wine, but it works for wineries such as Kosta Browne, Siduri Wines and others. Since 2001, the Franscionis have done the same. Gary Franscioni planted his first vineyard in 1996 and partnered with Gary Pisoni to develop their Garys' Vineyard a year later. The site is planted to Pinot Noir and Syrah and can usually be found on any short list of California's best vineyards. The two growers have known each other for most of their lives and have been successful business partners for decades. Both also produce wines under their own labels; Lucia Vineyards & Winery is run by the Pisonis, and Roar Wines is the Franscioni brand. Roar Wines Family behind famed Monterey County vineyards produces wine in urban San Francisco setting By Andrew Adams KEY POINTS The Roar Wines winery is a hands-on facility focused on Pinot Noir production in San Francisco, Calif. Located in a renovated 1950s warehouse near AT&T Park, the winery is used by several custom-crush clients in ad- dition to Roar Wines. Grapes are transported to the winery by truck from the Franscioni family's vineyards in Monterey County, Calif. TECHNICAL SPOTLIGHT