Stéphane Lucas farms a tiny .77 hectares farm that produces only two cuvees, though he does vinify grapes for some of his neighbors. The only grape Lucas grows is the local red grape Braucol, also known as Fer Servadou. It is an old variety, references going back to 1780s. It does well on poor soils and planted in many regions of southern France, often yielding a tannic and rustic almost Cabernet Franc-like wine.
Deeply committed to farming organically, though not certified, as well as employing biodynamic treatments. He has even begun experimenting with natural products such as essential oils and algae. All herbicides and pesticides are avoided, with all vineyard and soil work being done by hand or with a small tractor. Legumes and grains are planted between the rows each fall after harvest to aid soil health and protect against erosion.
Everything is harvested by hand with extensive sorting in the vineyards as to only harvest healthy, ripe grapes. In the cellar, the same care is put into every wine that he makes. As of now, Stéphane refuses the Gaillac AOC, deeming their regulations as being too loose in regards to yields and organic farming. He and a few other top vignerons in the region are pushing for the laws to change, but until then he bottles everything as IGP des Côtes du Tarn.