ROAR Chardonnay "SLH" 2024
(Santa Lucia Highlands, California) - [DM 90]

About the Winery:
Gary and Rosella Franscioni started ROAR Wines with the knowledge that Pinot Noir had a shining future in the Santa Lucia Highlands, and a dream that their farming know-how would translate amazing grapes into amazing wines. Rosella’s Vineyard was planted on their home ranch in 1996, followed by Garys’ Vineyard in 1997 in partnership with the Pisoni family. The first vintage of ROAR was released in 2001, made from these two vineyards. From the beginning, Gary and Rosella’s mission was to make wines that they themselves would love to drink. Their approach was met with critical recognition almost immediately. Two more beautiful vineyards were planted about a decade later: Sierra Mar and Soberanes. Today, Gary and his sons continue to improve and innovate in the vineyards and winery to produce the best quality their land can create.

Winemaker's Notes:
This appellation blend draws from our Rosella’s, Soberanes, and Sierra Mar vineyards, reflecting the generous, expressive character of the 2024 vintage. Aromas of tropical fruit and stone fruit are gently lifted by floral notes and a touch of cream. The medium-bodied palate is smooth and delicately lush, unfolding with citrus, stone fruit, and subtle caramel. A saline-edged finish of lemon and honeysuckle brings balance, freshness, and immediate appeal.

Tasting Notes:
A harmonious blend of tropical fruit, toasty texture, and minerality. It seemlessly melds the different faces of northern and southern vineyards for a quaffable staple that will make you all warm inside.

Clones: Hyde, 76, 95, 96, Wente, Monty
Oak: 100% French oak, 37% new 
Aging: 14 months in barrel    
Acid: 3.5 pH  
Alcohol: 14.7%

Ratings & Reviews

90 Points - Decanter Magazine:
“Nutty and ripe on the nose, with ample oak spice, it spends 14 months in 37% new French oak, a blend of clones including California heritage site, Wente and Hyde. Ripe bruised apples on the nose, hints of vanilla and a touch of lemon curd. Racked and inoculated in a barrel, the focus here is on oak flavours, baked apple and full malo.” – Clive Pursehouse (Feb 2026)