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Le Champ d'Orphee
Tam Papillon 2019

If I was to take the long and arduous path of becoming a winemaker, (but lets face it I don't have the patience), but if I was, I would like to approach in it in the same manner that Stéphane Lucas has. A mere .77 hectares to nurture, care for and tend. That’s basically an allotment. Located in the under appreciated area of Côtes du Tarn within the Gaillac AOC of Southwest France, Stèphane works exclusively with fer servadou, or known locally as braucol, grown on clay, limestone and gravel. As you’d expect for such a small holding, all vineyard work is done by hand. No chemicals, pesticides or the like. Some flirtation with essential oils and biodynamic preparations but without certification. An equally considered approach to harvesting with only the most ripe and healthiest grapes making it to the crush.

Tam Papillon 2019 sees a a short maceration with native yeast fermentation, then aged for 10 months in stainless steel. Dominated by deep complex ripe fruit. It’s bold but it’s approachable and smooth. Tradition should meet tradition, this is soul satisfyingly cassoulet territory.

Photo of Le Champ d'Orphee Tam Papillon 2019 Bottle
If I was to take the long and arduous path of becoming a winemaker, (but lets face it I don't have the patience), but if I was, I would like to approach in it in the same manner that Stéphane Lucas has. A mere .77 hectares to nurture, care for and tend. That’s basically an allotment. Located in the under appreciated area of Côtes du Tarn within the Gaillac AOC of Southwest France, Stèphane works exclusively with fer servadou, or known locally as braucol, grown on clay, limestone and gravel. As you’d expect for such a small holding, all vineyard work is done by hand. No chemicals, pesticides or the like. Some flirtation with essential oils and biodynamic preparations but without certification. An equally considered approach to harvesting with only the most ripe and healthiest grapes making it to the crush.

Tam Papillon 2019 sees a a short maceration with native yeast fermentation, then aged for 10 months in stainless steel. Dominated by deep complex ripe fruit. It’s bold but it’s approachable and smooth. Tradition should meet tradition, this is soul satisfyingly cassoulet territory.

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