FRANÇOIS VILLARD, France
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 40 hectares of vineyards, alongside an additional 25 hectares 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
François Villard practices sustainable viticulture, with all vineyard work conducted manually to ensure meticulous care and respect for the land. The estate has been certified organic since August 2022, reflecting its commitment to ecological farming practices. Grape varieties cultivated include Viognier, Syrah, Marsanne, and Roussanne. The vineyards are situated on steep terraces with slopes reaching up to 60%, composed of granitic, schist, and clay-limestone soils. These conditions, coupled with a continental climate influenced by Mediterranean winds, contribute to the production of wines with depth and character.
Winemaking
Winemaking is characterised by minimal intervention and a focus on authenticity. Fermentation occurs with indigenous yeasts, and the use of sulphur is minimal, aiming to preserve the natural expression of the fruit. Red wines are predominantly made from whole clusters and aged in a combination of French oak barrels, foudres, and conical vats for 15 to 20 months. White wines, primarily blends of Viognier, Marsanne, and Roussanne, are pressed directly upon arrival at the winery, fermented in barrels under temperature control, and aged on fine lees with weekly bâtonnage for six months.
