When you think of the Santa Lucia Highlands, one name comes to mind, well actually it's two names, but they're the same name:  GARY. Gary Pisoni and Gary Franscioni. 

The Garys (as they're affectionately known in and around the Salinas area) single, er, doublehandedly transformed the hills above the Salinas Valley into a world class wine region, which they renamed Santa Lucia Highlands.

This month, you have a choice of one bottle of either ROAR SLH Pinot Noir or Pisoni Lucia SLH Pinot Noir. Limited.  One bottle only.  

Lucia Santa Lucia Highlands Pinot Noir 93 Points, Parker's Wine Advocate:  The 2008 Pinot Noir (which utilizes about 40% new oak) comes from above the Pisoni and Garys’ Vineyards, two of the top sites in the Santa Lucia Highlands. The wine has a perfumed bouquet of blue, red, and black fruits along with some forest floor, underbrush, and subtle background oak. Velvety textured, deep, full-bodied flavors cascade over the palate with a sweetness and purity that are admirable. About 10-15% stems were used in the fermentation, but they don’t show in the wine, although I am sure the nicely integrated, tannic structure of the wine is a result of them. Drink it over the next 5-7 years."

ROAR Santa Lucia Highlands Pinto Noir The Wine Spectator says: "Monterey County is one of the most exciting outposts on the California Pinot Noir frontier, and one of its most impressive producers is ROAR." A little less in your face than the single vineyard Garys', the Santa Lucia Highlands Pinot is medium- to full-bodied with a lovely ruby hue and a bouquet of sasparilla, spring cherries and blueberries. All of the fruit continues onto the palate, which is lifted by some tangy raspberry notes, warming cinnamon and good acidity.  After planting their first vineyard in 1996, Gary and Rosella Franscioni teamed up with Adam and Dianna Lee (Siduri) in 2001 and began producing small-lot Santa Lucia Highlands Pinot Noir. This particular one from winemaker Ed Kurzman has a lively nose of dense Bing cherry and oak spice; its ripe, broad palate has the weight and acidity suited to roast lamb.

Gary Franscioni Gary's roots in the Santa Lucia Highlands are quite deep. His family has farmed here for over 100 years. After graduating from Cal Poly with a degree in agribusiness, Franscioni took over management of the family farm business, which owned and managed more than 200 acres of row crops in the Salinas Valley. Recognizing the region's potential for premium wine grapes, Franscioni turned his focus to viticulture. He and long time friend Gary Pisoni partnered on the Garys' Vineyard in 1997. In 1996 Gary planted the 50-acre Rosella's Vineyard - named for his wife - on their estate property just a few miles north of the Garys' Vineyard. Both vineyards are among the most celebrated and coveted in California.

Gary Pisoni Gary Pisoni exudes passion-for adventure, for family and friends, for grape growing, for wine. He has managed to combine all of these by pouring his enthusiasm and energy into the Garys' and Pisoni Vineyards. For over twenty years, he has grown grapes with uncompromised practices in the Santa Lucia Highlands. While producing fruit for premium California vintners, he gained prestige for his Pinot Noir grapes and brought recognition to this Monterey County AVA (American Viticultural Association). Gary introduced Pisoni Estate Pinot Noir in 1998 followed by a sister label, Lucia, featuring fruit from the Garys' Vineyard. All of Gary's efforts reflect a signature style-and anyone who has met him will admit that his winegrowing and wines reflect his captivating, impressionable personality.

RECIPE  Turkey in Mole Poblano Serves 12

This very flavorful, chocolate based mole recipe comes from Rick Bayless, and is perfect with the rich, full-bodied Pinot Noirs from Pisoni and ROAR

• 12 dried ancho chiles
• 12  dried guajillo chiles
• 6 dried pasilla chiles
• 5 tbsp. sesame seeds
• 1 tsp. whole anise seed
• 1 tsp. black peppercorns
• 1⁄2 tsp. whole cloves
• 1 tsp. dried thyme
• 1⁄2 tsp. dried marjoram or oregano
• 3 dried bay leaves, crumbled
• 1 1 1⁄2" stick cinnamon, broken into  pieces
• 2 cups canola oil
• 7 1⁄4 cups chicken stock
• 1⁄2 cup skin-on almonds
• 1⁄2 cup raw shelled peanuts
• 1⁄3 cup hulled pumpkin seeds
• 1⁄3 cup raisins
• 2 slices white bread
• 2 stale corn tortillas
• 10 cloves garlic
• 1 medium onion, thinly sliced
• 2 large tomatillos, husked, rinsed, and quartered
• 1 large tomato, quartered
• 1 4–5-lb. whole skin-on boneless turkey breast, split into halves
• Kosher salt, to taste
• 1 cup finely chopped Mexican chocolate
• 4 tbsp. sugar, plus more to taste
• Tortillas and cilantro sprigs, for serving

Stem chiles; shake seeds into a bowl. Tear chiles into pieces; set aside. Measure 4 tbsp. chile seeds (discard the rest) and 4 tbsp. sesame seeds into a small skillet set over medium heat. Toast seeds, swirling pan, for 2 minutes. Transfer to a spice grinder. Toast aniseed, peppercorns, and cloves; transfer to grinder along with thyme, marjoram, bay leaves, and cinnamon. Grind into a powder and transfer to a large bowl; set spice mixture aside.

Heat oil in an 8" skillet over medium heat. Working in small batches, add chiles and cook, turning, until toasted, about 20 seconds. Using a slotted spoon and reserving oil in skillet, transfer chiles to paper towels to drain. Transfer fried chiles to a large bowl; add boiling water to cover. Let chiles steep for 30 minutes. Strain chiles, reserving soaking liquid.

Working in 3 batches, put 1⁄3 of the chiles, 1⁄4 cup soaking liquid, and 1⁄4 cup stock into a blender; purée. Set a sieve over a bowl and strain chile mixture, pushing it through sieve with a rubber spatula; discard solids. Reserve blender; set chile purée aside.

Return skillet with oil to medium heat. Working with one ingredient at a time, fry the almonds, peanuts, pumpkin seeds, and raisins until toasted, about 1 minute for almonds, 45 seconds for peanuts, 20 seconds for pumpkin seeds, and 15 seconds for raisins. Transfer each fried batch to paper towels to drain. Return skillet to medium heat and fry the bread, turning once, until golden brown, about 3 minutes; transfer to paper towels. Repeat with tortillas. Break bread and tortillas into small pieces and transfer to bowl, along with the almonds, peanuts, pumpkin seeds, raisins, and ground spice mixture; set aside.

Set a fine strainer over an 8-qt. Dutch oven. Strain all but 2 tbsp. oil from skillet into Dutch oven; set aside. Return skillet to medium-high heat. Add garlic and onions; cook, stirring, until brown, 10–12 minutes. Using slotted spoon, transfer onion mixture to bowl with spice mixture. Return skillet to medium-high heat; add tomatillos and tomatoes; cook, stirring, until soft, 10–12 minutes. Transfer to bowl with spice mixture along with  2 1⁄2 cups stock. Purée spice mixture in reserved blender. Press through the strainer into a bowl; set purée aside. 

Heat reserved Dutch oven over medium-high heat. Season turkey breasts with salt. Brown each breast,  turning once, for 12 minutes. Transfer turkey to a plate. Pour off all but 3 tbsp. of oil in Dutch oven set over medium-high heat. Add chile purée; cook, stirring, until thick, 10–12 minutes. Add spice purée, reduce heat, and cook, stirring, for 30 minutes. Stir in 4 cups stock and chocolate; simmer, partially covered and stirring often, for 1 hour. Season mole sauce with salt and sugar; remove from heat.

Heat oven to 325°. Nestle turkey in mole sauce. Bake, covered, until an instant-read thermometer inserted into turkey reads 150°, about 1 hour. Transfer pot to a rack; let rest 20 minutes. Slice turkey, serve with sauce, and garnish with remaining sesame seeds and cilantro; serve with tortillas.

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