François Villard : Deponcins 2023

Characteristics and tasting notes of François Villard's Deponcins 2023

Tasting notes

Colour
A pale straw yellow hue, enhanced by green and golden highlights, characterises this wine.

Nose
Beautifully intense, the bouquet reveals great complexity. It exudes aromas of stone fruit such as apricot, citrus and exotic fruits, harmoniously blended with notes of honey, minerals and subtle toasted touches.

Palate
The attack offers a remarkable balance between richness and precision. The creamy, full-bodied texture, offering a smooth sensation despite the wine being dry, is perfectly supported by lovely acidity. The finish stands out for its length and persistence.

Food and wine pairing
This white wine pairs wonderfully with rich dishes such as pan-seared foie gras or foie gras terrine, mildly spiced dishes such as a creamy curry or pad thai, as well as matured goat cheeses like Crottin de Chavignol. It can also surprise alongside a chocolate cake.

Service and storage
Ready to enjoy today, this great white wine from the Rhône Valley will continue to evolve favourably until around 2033.

Other characteristics
This wine has an alcohol content of 13.5%. Crafted with a minimal-intervention approach, it is unfiltered, which may result in a slight natural deposit over time.

The pure and balanced expression of a Condrieu white wine

The estate
Founded in 1989 by former chef and sommelier François Villard, the eponymous estate has become a key reference in the northern Rhône Valley. Starting from scratch, François Villard, who still heads the estate today, has succeeded in raising his vineyard to a level of excellence. The estate now spans around forty hectares of owned vines, certified organic since 2022. Renowned for its respectful approach to terroir and its quest for optimal ripeness, the producer crafts authentic cuvées that reflect the full richness of their region of origin.

The vineyard
This cuvée comes from the Poncins lieu-dit, located at the heart of the Condrieu appellation. This three-hectare terroir is characterised by steep, terraced slopes, requiring exclusively manual work. The vines, aged between 20 and 25 years, are planted at high density on highly draining soils composed of decomposed granite, sand and mica. The estate practises sustainable viticulture here, favouring low yields to concentrate the aromas.

Winemaking and aging
The making of this 2023 vintage is based on a philosophy of minimal intervention. After direct pressing, fermentation begins thanks to indigenous yeasts in French oak barrels aged three to five years, at low temperature. The wine is then aged in these same vessels for eleven months, on fine lees and without any racking. During the first six months, weekly bâtonnage is carried out to give the wine its rich, unctuous texture.

Grape variety
Viognier (100%).