2020 Domaine François Villard Crozes-Hermitage "Certitude", Rhone Valley, France
ABOUT THIS WINE
ï»żFrom three sites on the Plateau de Chassis in the village of Mercurol. In the shadow of Hermitage, the land opens up here and there are many fruit orchards alongside the vineyards. Away from the famous steep slopes, the terroir is a mix of sandy clay and round river stones (galets roules). 100% whole-cluster fermentation, followed by eighteen months of aging in five- to six-year-old barrels. Lush fruit and gentle tannins.
ABOUT THIS PRODUCER
ï»żï»żFrancois Villard was not born into wine; he started out his career as a chef. He grew up between Vienne and Grenoble, in the French countryside. He made his first Condrieu in 1991, a whopping 400 bottles. Today makes wine from 64 hectares, of which he owns 40 hectares, purchasing fruit from the balance. He makes wine from CĂŽte-RĂŽtie down to Saint Peray, and a little of everything between: four Condrieu, five Saint-Joseph (red and white), three Crozes-Hermitage, a Cornas, and four Vin de France (Marsanne-Roussanne, Viognier, and two Syrah).
Villard farms sustainably and hopes to be certified organic by 2022. He works his soils and uses organic fertilizers and organic treatments for disease as needed. Heâs working with spontaneous fermentations and heâs begun experiments with making wine with very minimal sulfur during vinification and itâs gone well, so heâll expand on that in the coming years. He has no intention of eliminating sulfur altogether and plans to continue to use a minimum amount of sulfur at bottling. He filters the wines if he needs to, but tries to avoid it.
In terms of style, Villard tends to harvest later than his neighbors, optimizing ripeness. He uses whole clusters during vinification as the stems give freshness to the wine. For his Condrieu, he likes to work with botrytis if possible, but he will only wait if the potential alcohol does not get too high, balance being the key. Villard never chaptalizes his whites (and very rarely the reds) and will make several passes in the vineyards to wait for the fruit to ripen. Heâs using barrels and foudres for aging, some new depending on the cuvĂ©e. The whites are bound with succulent fruit, a rich texture, and have a deft balance. The reds strike a nice harmony between red fruit notes and spicy earth, classic Northern RhĂŽne.
Original: $36.99
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Description
ABOUT THIS WINE
ï»żFrom three sites on the Plateau de Chassis in the village of Mercurol. In the shadow of Hermitage, the land opens up here and there are many fruit orchards alongside the vineyards. Away from the famous steep slopes, the terroir is a mix of sandy clay and round river stones (galets roules). 100% whole-cluster fermentation, followed by eighteen months of aging in five- to six-year-old barrels. Lush fruit and gentle tannins.
ABOUT THIS PRODUCER
ï»żï»żFrancois Villard was not born into wine; he started out his career as a chef. He grew up between Vienne and Grenoble, in the French countryside. He made his first Condrieu in 1991, a whopping 400 bottles. Today makes wine from 64 hectares, of which he owns 40 hectares, purchasing fruit from the balance. He makes wine from CĂŽte-RĂŽtie down to Saint Peray, and a little of everything between: four Condrieu, five Saint-Joseph (red and white), three Crozes-Hermitage, a Cornas, and four Vin de France (Marsanne-Roussanne, Viognier, and two Syrah).
Villard farms sustainably and hopes to be certified organic by 2022. He works his soils and uses organic fertilizers and organic treatments for disease as needed. Heâs working with spontaneous fermentations and heâs begun experiments with making wine with very minimal sulfur during vinification and itâs gone well, so heâll expand on that in the coming years. He has no intention of eliminating sulfur altogether and plans to continue to use a minimum amount of sulfur at bottling. He filters the wines if he needs to, but tries to avoid it.
In terms of style, Villard tends to harvest later than his neighbors, optimizing ripeness. He uses whole clusters during vinification as the stems give freshness to the wine. For his Condrieu, he likes to work with botrytis if possible, but he will only wait if the potential alcohol does not get too high, balance being the key. Villard never chaptalizes his whites (and very rarely the reds) and will make several passes in the vineyards to wait for the fruit to ripen. Heâs using barrels and foudres for aging, some new depending on the cuvĂ©e. The whites are bound with succulent fruit, a rich texture, and have a deft balance. The reds strike a nice harmony between red fruit notes and spicy earth, classic Northern RhĂŽne.
