Le Champ d'Orphée "Papillon d'Orphee" Rouge '22

Stéphane Lucas organically farms a tiny area of land, only 0.77 hectares (about 2 acres), in Gaillac, in southwestern France. While some appellations within this Atlantic-influenced area are known for wines that are very similar to Bordeaux, those that are further south and east, such as Gaillac, where Stéphane is, have more distinctive identities. Vines were planted in Gaillac before they were grown in Bordeaux, though the latter has become more renowned internationally for its wines over the centuries. Gaillac is also home to a wider range of grape varieties and styles, and, although these are enjoyed locally, they can be confusing to drinkers outside the region. But don’t let that deter you, as this region is a treasure trove of wines that are appealing for their authenticity and character in addition to their food-friendliness.
 
Stéphane works with the red grape Braucol (also known as Fer Servadou), one of Gaillac’s most exciting varieties, which produces firm, medium-bodied wines. The vines grow in soils rich with clay, limestone, and gravel. Braucol is often blended with other red grapes in the region, so it’s rare to find a varietal bottling, making Stéphane’s “Papillon d’Orphée” (one of the two wines he makes) even more special. The grapes were pressed after 12 days of maceration, and fermentation was carried out spontaneously, with native yeasts. The wine was aged for 10 months in stainless steel tanks, then bottled unfined and unfiltered.

On the nose, "Papillon d'Orphée" shows aromas of fresh raspberry, blackcurrant, and fig, with notes of cracked pepper, smoke, anise, and savory green herbs. On the palate, the wine is medium in body, with firm but ripe tannins and a vibrant, refreshing acidity. This is a great pairing for lamb with gremolata; savory, richly-flavored vegetable dishes, such as ratatouille; flavorful duck dishes, such as salade quercynoise; or a simple plate of jambon de Bayonne, Ossau-Iraty, and olives.