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.

A true expert in the art of making Condrieu, François Villard must feel very confident with this cuvée. He grows his twenty-year-old Viognier vines in a sustainable manner on micaceous granite soil. After harvesting and direct pressing, he leaves the berries to ferment at low temperatures with their own yeasts and does weekly stirring for six months. The Condrieu is then aged for 11 months on fine lees without racking which enhances its creaminess and flavours. The result is striking: sweetness, boldness, breadth, generosity, tanginess, aromas of candied citrus, honey and exotic fruits combine perfectly to give a fine, complex and balanced wine. Wonderful with foie gras on gingerbread toast!