Drink now or cellar for up to 12 years. No need to decant before serving. Villard is named after thierry villard, a parisian who settled in chile in the 1980s and established his own winery in casablanca. Today the estate is run by his son, charlie, who has focused his attention on minimal intervention winemaking and allowing the beauty of the local terroir to shine through. Conditions here are ideal for premium winemaking thanks to the nearby pacific ocean and coastal mountains which help cool down temperatures during the summer. The fruit used for this punchy syrah is grown on granitic soils in a vineyard planted in 2010. All of the grapes are harvested by hand and the winery uses sustainable agricultural practices wherever possible. Once in the winery the grapes are crushed and then transferred to barrels for the fermentation process followed by 20 months of ageing in new and used oak. Enticing hints of luscious ripe berries, plums, and cherries immediately burst out of the glass followed by undertones of spice, sweet tobacco and polished leather. On the palate there’s a generous full body, robust tannins and a well-developed structure that will help this wine age beautifully in the cellar. If you’d rather enjoy it now, try pairing with hearty red meat dishes like venison, beef stews, or tomato-based pasta dishes.
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