This beautifully expressive white from Northern Rhône legend François Villard hails from Saint-Joseph, an area better known for savory reds, but where old-vine whites like this shine spectacularly. He is a highly respected grower whose wines are built on organic/low-intervention viticulture and a deep sense of place.
This cuvée is made from 100% Marsanne (historically known locally as ‘Avilleran’), harvested by hand from older vines and fermented with indigenous yeasts. It sees about 11 months on lees in oak and foudre (with roughly 10 % new oak) without racking, giving the wine texture and complexity while preserving its youthful freshness.
In the glass, it shows a light gold hue and offers a rich aromatic profile — think nectarine, ripe peach, white flowers, and a hint of honey or almond — supported by underlying mineral energy from the granite and schist soils. The palate is fresh and savory, with vibrant citrus and orchard fruit flavors balanced by silky texture and a long, elegant finish.
This Saint-Joseph blanc loves seafood (grilled or poached), shellfish in buttery sauces, roasted chicken, creamy risottos, or goat cheese tart — dishes that let its citrus lift and textured richness sing at the table.
This beautifully expressive white from Northern Rhône legend François Villard hails from Saint-Joseph, an area better known for savory reds, but where old-vine whites like this shine spectacularly. He is a highly respected grower whose wines are built on organic/low-intervention viticulture and a deep sense of place.
This cuvée is made from 100% Marsanne (historically known locally as ‘Avilleran’), harvested by hand from older vines and fermented with indigenous yeasts. It sees about 11 months on lees in oak and foudre (with roughly 10 % new oak) without racking, giving the wine texture and complexity while preserving its youthful freshness.
In the glass, it shows a light gold hue and offers a rich aromatic profile — think nectarine, ripe peach, white flowers, and a hint of honey or almond — supported by underlying mineral energy from the granite and schist soils. The palate is fresh and savory, with vibrant citrus and orchard fruit flavors balanced by silky texture and a long, elegant finish.
This Saint-Joseph blanc loves seafood (grilled or poached), shellfish in buttery sauces, roasted chicken, creamy risottos, or goat cheese tart — dishes that let its citrus lift and textured richness sing at the table.
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