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.

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!