“Reflet” is Villard’s finely etched take on Saint-Joseph: pure Syrah from steep, granitic slopes, harvested for flavour and freshness, then raised to emphasise perfume and line over weight. The nose opens on black cherry and blackberry with violet, cracked pepper and a cool, graphite-mineral thread. On the palate it’s medium-bodied and taut—silken entry, a pepper-laced core and long, savoury finish carried by bright acidity and fine, long-grained tannins.
Winemaking is deliberately restrained and parcel-specific. Fruit is mostly destemmed (with whole bunch used when stems are perfectly lignified), fermentations are gentle to keep the weave tight, and élevage mixes larger formats with seasoned barrels so oak reads as polish and length rather than flavour. The result is Syrah that feels vivid and transparent to site: ripe yet poised, spicy yet precise.
Serve at 16–18 °C in large Burgundy/Syrah stems; young bottles benefit from a 30–45 minute decant to unfurl the mid-palate and lift perfume. Pair with herb-roast chicken, grilled lamb chops with rosemary, peppered duck breast, mushroom ragù, or firm cheeses such as aged Comté—the wine’s freshness and fine tannins keep richness in balance.
Drink happily on release for energy and fragrance, or cellar 5–10 years to gain silk, sweet spice and a touch of game while the granite-mineral line stays clear. “Reflet” captures Villard’s house style in Saint-Joseph: granitic clarity, lifted aromatics and elegant, food-ready structure.
