François Villard trained as a chef before setting up his estate in 1989 following his sommelier and viticultural training. He favours late harvesting so that they berries are perfectly concentrated. Today, his estate spans 42 hectares over nearly all the appellations in the region (except Hermitage) and it has become a standout name in the Rhône. Since 2022, the entire property has been certified organic.
François also took part in a joint project called Vins de Vienne to replant the old Seyssuel area. He undertook this with two other master winemakers, Yves Cuilleron (Domaine Cuilleron) and Pierre Gaillard (Domaine Pierre Gaillard). The initiative was a great success.
François loves to build, and with each vintage he creates new vats for his wine that he christens with a comical name, normally a play on words. He produces 400,000 bottles a year and is adored by enthusiasts and critics alike.

François Villard produces the cuvée Le Gallet Blanc from Syrahs from vines which have grown for about twenty years on decomposed, schist quartz soils. He limits yields to 40 hl/ha, with full harvesting at 75% and lets the berries ferment for two weeks in open stainless steel and wooden vats. Ageing (30% new barrels, 70% two to four-year-old barrels) lasts 18 months. Le Gallet Blanc entices us with its fruit and peppery side. The woodiness is nuanced and the remainder is well balanced. This cuvée should be poured into a carafe for 1 hour before serving at 17-18°C with a lamb shank.