Les Vins de Vienne was founded in the Northern Rhône Valley 1996 by three established winemakers: Yves Cuilleron, Pierre Gaillard, and François Villard. In 1977, Gaillard discovered Olivier de Serres' 1600 Théâtre d’Agriculture, praising Seyssuel's ancient Roman-era wines grown from the schist slopes above Vienne—rivaling those of Côte-Rôtie, just 15–20 km south. Inspired, he pitched the revival of an abandoned, post-phylloxera site in 1995; the trio leased an overgrown, fallow terraced wasteland and set out to planting vines in 1996. Their first vintage was in 1998, blending Cuilleron's precision, Gaillard's structure, and Villard's elegance. Today, the trio hold 25 hectares spanning throughout Saint-Joseph and Seyssuel (IGP Collines Rhodaniennes).

The 2021 Saint-Joseph Rouge—100% Syrah from southeast-facing granite/schist slopes (vines ~25–30 years old)—fermented with native yeasts and aged in concrete (20%) and French oak (80%), channels this legacy amid the appellation's 50-km ancient terroir. Hand-harvested via sustainable practices (Guyot/Cordon pruning, grassed rows), it offers black fruits, pepper, and mineral poise despite the tricky vintage, reflecting the founders' terroir-driven ethos from Seyssuel's rebirth.

Why You'll Love It

• Layered Aromas: Blackberries, currants, violets, leather, and white pepper evoke Rhône character.

• Balanced Structure: Juicy fruit, ripe tannins, fresh acidity, and lingering minerality suit the 2021 profile.

• Provenance Value: Iconic collaboration at $40–$50, with Seyssuel backstory rivaling pricier neighbors.

How to Serve It

• Temperature: 58–64°F; fridge 30 minutes to highlight fruit and spice.

• Glassware: Wide-bowl Rhône or Bordeaux; decant 30–60 minutes for aeration.

• Pairings: Grilled ribeye, herb lamb, mushroom risotto; enjoy over the next 10 years