François Villard : Le Gallet Blanc 2023

Characteristics and tasting notes of Le Gallet Blanc 2023 by François Villard

Tasting notes

Colour
A deep, violet-tinged ruby hue is highlighted by subtle, luminous glints.

Nose
The bouquet opens with vibrant aromas of black cherry and blueberry. With aeration, it reveals lovely complexity with notes of violet, olive tapenade, white pepper and liquorice.

Palate
The palate offers a smooth, concentrated texture, combining power and elegance. Flavours of black berries, cola and liquorice blend seamlessly thanks to polished tannins. A floral touch emerges in the mid-palate, leading to a persistent, spicy finish.

Food and wine pairing

This red wine pairs perfectly with grilled entrecôte, a herb-crusted rack of lamb, braised beef rib, or venison-based dishes.

Service and storage

For an optimal tasting experience, this wine should be served at a temperature between 17 and 18°C, after decanting for thirty minutes to an hour. It can be enjoyed now, but will continue to develop favourably until around 2038.

Other characteristics

This wine has a moderate alcohol content of 12.5%.

The precision and elegance of a Côte-Rôtie wine

The estate

A former chef, François Villard developed a passion for winegrowing and planted his first vines in 1989, marking the creation of his estate. Located in Saint-Michel-sur-Rhône, in the Rhône Valley, the estate now spans between 40 and 64 hectares. Still at the helm of the estate, François Villard is renowned for his minimal-intervention approach and his commitment to organic farming, certified since 2019. His wines reflect a constant quest for the pure expression of terroir, making him an essential figure in the region.

The vineyard

The grapes come exclusively from the Côte-Rôtie appellation, more specifically from the communes of Ampuis and Saint-Cyr-sur-Rhône. The vines, averaging around twenty years of age, are planted on the steep slopes of the river's left bank, benefiting from ideal south and south-east exposure. The terroir is characterised by poor soils made up of decomposed quartzitic schist, forcing the vines to root deeply and thereby encouraging excellent berry concentration.

Winemaking and aging

The winemaking favours a gentle approach, using 90 to 100% whole clusters. Maceration takes place over thirteen days in open stainless steel and wooden vats. Aging then continues for eighteen months in oak barrels, comprising 20% new barrels and 80% barrels aged two to four years, allowing the structure to be refined without masking the fruit.

Grape variety

Syrah (100%).