François Villard : Poivre et Sol 2023

Characteristics and Tasting Tips for Poivre et Sol 2023 by François Villard

Tasting

Colour

This Saint‑Joseph shows a deep purple colour with violet highlights, typical of a young, concentrated Syrah.

Nose

The nose opens with impressive aromatic intensity, dominated by notes of freshly ground black pepper, blackcurrant and wild blackberry, lifted by a floral touch of violet. With aeration, the bouquet gains complexity and reveals nuances of graphite, smoke and dried meat, a true signature of the granitic terroir from which the wine originates.

Palate

The attack is supple yet precise, carried by a lovely density of juicy dark fruit. The fine, elegant tannic structure is perfectly integrated, while a pronounced freshness balances the richness of the vintage. The long finish lingers on spicy, slightly saline notes.

Food and Wine Pairings

This wine is an ideal match for a Reunion Island sausage rougail, black pudding or a tournedos steak. It also pairs very well with a game stew, poultry in a robust jus, and cheeses with character.

Serving and Cellaring

We recommend serving Poivre et Sol 2023 at a temperature of 15 to 17°C. Decanting beforehand will allow its aromas to express themselves fully and soften its tannic structure. According to the estate, this wine has an ageing potential of around 12 years.

A Saint-Joseph Combining Finesse and Aromatic Richness

The Estate

François Villard is an estate founded in 1989 in Saint‑Michel‑sur‑Rhône, in the northern Rhône Valley. It was established by François Villard, a former cook who became a sommelier and then a winemaker, and who still runs it today. The estate now spans more than 40 hectares, certified organic since August 2022. Recognised as a benchmark of the northern Rhône, it covers most of the area's great appellations, Condrieu, Côte‑Rôtie, Saint‑Joseph, Crozes‑Hermitage, Cornas and Saint‑Péray, with a style of wine praised for its precision, tension and minerality.

The Vineyard

The vines used for Poivre et Sol are located in the northern part of the Saint‑Joseph appellation, on soils of decomposed granite mixed with quartz. The plots, planted at a density of between 5,000 and 8,000 vines per hectare, consist of Syrah vines around 20 years old. The vineyard benefits from the estate's organic farming approach and from entirely manual work, well suited to the steep slopes characteristic of this part of the northern Rhône.

Winemaking and Maturation

For the production of Poivre et Sol 2023, the must was fermented without added yeasts, in open-top oak barrels and open stainless steel tanks, favouring a spontaneous expression of fruit and terroir. The wine was then aged for eighteen months in French oak barrels previously used for three to five wines, which gives it a seamless tannic structure without any overt oak influence.

Grape Variety

This Saint‑Joseph is made from 100% Syrah.