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.

This Saint-Péray, made only of Marsanne grown on decomposed granite and clay soil, has been aged for 18 months on lees in barrels (35% new wood). Suitable to be kept for fifteen years, it expresses itself through floral notes, finesse and a slightly saline finish. This is a lovely wine to pair with exquisite dishes such as fine fish or tender white meat.