François Villard trained as a chef before setting up his domaine in 1989. Today, his vineyard spans 30 hectares over nearly all the appellations in the region. François also took part in a joint project called Vins de Vienne: him and two other master vignerons (Yves Cuilleron and Pierre Gaillard) replanted the very old Seyssuel vineyard. 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.

Syrah, the only grape variety of this Saint-Joseph, comes from soils of granite and decomposed quartz. The yield of these young vines (20 years old) is controlled to 40 hl/ha. Harvesting is done at 76% with full bunches of grapes. These ferment for two weeks in open stainless steel and wooden vats. The wine is then aged for seventeen months in barrels (35% in new barrels, 65% in two to four-year old barrels). Every year François Villard produces about 11,000 bottles of this wine which is concentrated in aromas of candied black fruit. A silky attack, spicy notes and a rounded and complex palette make it perfect when paired with filet of duck in a pepper sauce.