Francois Villard

Francois Villard

Francois Villard was not born into wine and he started out his career as a chef. He grew up between Vienne and Grenoble, in the countryside. He made his first Condrieu in 1991, a whopping 400 bottles. Today, he's working with 64 hectares total, of which he owns 40 hectares. He makes wine from Cote-Rotie down to Saint Peray, and a little of everything between - four Condrieu, five St. Joseph (red and white), three Crozes, a Cornas, and four VdF (Marsanne, Viognier, and two Syrah).

He's farming sustainably and hopes to be certified organic by 2023. He works his soils and uses organic fertilizers and organic disease treatments. He's working with spontaneous fermentations/native yeasts. And he's begun experiments with making wine without sulfur during vinification and it's gone well, so he'll expand on that in the coming years. He will to continue to use a minimum amount of sulfur at bottling. He filters the wines if he needs too, but tries to avoid it.

In terms of style, he tends to harvest late, opting to work with really ripe fruit. He works with whole cluster vinification as the stems give freshness to the wine. On his Condrieu, he likes to work with botrytis if possible, but he will only wait if the potential alcohol does not get too high. He never chaptalizes and will work with several passes in the vineyards to wait for the fruit to ripen. He's using barrels and foudres for aging, some new depending on the cuvee.

Image PRODUCT Description

DB3114-16
Sustainable
Cote-Rotie "Le Gallet Blanc"
2016
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Opaque, bright-rimmed ruby. An exotically perfumed bouquet evokes black raspberry and boysenberry, incense, candied violet and smoky... Read More

DB3111-17
Sustainable
Condrieu "Les Terrasses du Palat"
2017
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Viognier
Green-hued straw-yellow. Penetrating aromas of fresh citrus and pit fruits are complemented by hints of chalky minerals, fennel and violet... Read More