2017 Domaine François Villard Saint-Joseph "Reflet", Rhone Valley, France

ABOUT THIS WINE

This elegant red hails from the vineyards Limony, Chavany, St. Peirre de Bœf & Félines. The soils here are made of decomposed granite and quartz. 100% Syrah of 15 year old vines. Clusters are whole pressed followed by a 14-day maceration in open wood and stainless steel tanks using native yeasts. Finally, the wine is aged for 18 months in French oak. This wine was farmed using organic methods - however, this vintage cannot be considered "organic" because the estate was not certified until 2022. 

ABOUT THIS PRODUCER

Known as a Condrieu “Master,” François has grown his tiny domaine from four to seven hectares and still produces a miniscule amount of highly allocated bottlings. Referred to by Robert Parker as one of the stars of the Northern Rhone, François has recently acquired a small parcel in Cote-Rotie and a few ares in St. Joseph. Formerly a chef, François brings his complex palette to the winery to produce wines of power and grace that age for years.

The terroir of the Northern Rhone is, in a word, amazing. Fully exposed hillsides that face the East are covered with terraces first created by the Romans. The soil is made up of small gravel and decomposed schist over a bedrock of granite. The exposition allows for excellent ripening of the Viognier and Syrah grown on these coteaux and for exceptional water drainage (So much so that terraces are always needing to be repaired.) The climate is warm with much cooler night than those found in the South.

François Villard's strategy is to allow for the most optimal ripening possible. His wines, as a result, are rich and concentrated with complex aromas of peaches, apricots, honeysuckle, and honey for the whites and leather and spice for the reds. The whites are often allowed to develop botrytis and most of the wines pass through wood ageing for an extended amount of time to prepare them for a very long life in bottle.

The absurdly steep hillsides of the Northern Rhone mean that harvesting by hand is the only option open to winemakers. François Villard and his crew harvest in very small baskets along extremely narrow terraces, making for backbreaking and dangerous work. These baskets are then emptied into larger boxes to be taken down the hillsides by tractors, and in some cases, donkeys. The results, however, are unrivaled.