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.

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.