François Villard, Saint Joseph Rouge, Poivre et Sol, St-Michel-sur-Rhône, Northern Rhône, France, 2022

Producer Profile

François’ empire continues to grow, but he still keeps a tight reign on operations while being open to sharing his knowledge and passion for his region.

The recently expanded winery perched above Saint-Michel-sur-Rhône, once modest in size, is now brimming with vats and barrels, yet the exceptional quality remains unwavering. François Villard’s distinguished estate, founded in 1989 by the former chef turned winemaker, has grown to encompass over 40ha of vineyards, alongside an additional 25ha of fruit sourced from trusted growers. Producing around 450,000 bottles annually, the domaine offers a diverse portfolio of 23 cuvées from some of the northern Rhône Valley’s most celebrated appellations, including Condrieu, Côte- Rôtie, Saint-Joseph, Crozes-Hermitage, Cornas and Saint-Péray. These wines regularly grace the tables of top restaurants worldwide – a testament to their enduring excellence.

Viticulture

‘Poivre et Sol’ is sourced from 3 parcels in Ardoix, Chavanay and St-Pierre-de-Boeuf on South-East facing vineyards from 20-year-old vines planted on decomposed granite and quartz soils with average yields of 40Hl/Ha. The name translates to ‘Pepper and Soil’.

Winemaking

Using 80% whole clusters with cool fermentation for 2 weeks using wild yeasts in open wood and stainless-steel tanks. Matured for 15 months in old oak barrels (2 to 4 years old).

Tasting Note

The nose is vivid and aromatic, offering an elegant fusion of blackcurrant, wild blackberry, cracked black pepper, and violet, with subtle undertones of olive tapenade, smoked meats, and fresh herbs. The palate is medium-bodied and poised, with juicy dark fruit, supple tannins, and a spine of fresh acidity. Notes of black cherry, liquorice, graphite, and a whisper of earthy spice carry through to a long, savoury finish. It lives up to its name – “Pepper and Soil” – with both verve and complexity.

Food Matching

Mushroom and lentil shepherd’s pie with a hint of smoked paprika.