Feature Story

30 Under 30: Pauline Vauthier | Vigneron, Bordeaux

The daughter of a château owner. A sommelier. A golfer. The son of a photographer…There’s a lot of young talent in the wine business, coming from different directions. These 30 are rising to the top.

We canvassed our colleagues in the world of wine to find the most creative and accomplished young talent in wine today. All of them are 30 years old or younger; some of them make wine, while others sell it. All of them are names to know: This is the next generation in wine.


The historic property of Ausone stands on the hill of St-Emilion, its ancient chapel and vineyards above the Gallo-Roman caves that serve today as the château’s cellar. One of the two St. Emilion vineyards classified as premier grand cru classé “A,” Ausone’s cabernet franc and merlot vines send their roots through pure white limestone. Those vines are now in the capable hands of 26-year-old Pauline Vauthier, on the job since the 2005 vintage. Together with her father, Alain Vauthier, Pauline oversees all technical aspects at the famed château as well as at the family’s other properties: Moulin St-Georges, Château Fonbel and Château Simard.

“Two thousand and five was a great year to start,” says the young Vauthier. “I was very warmly welcomed, without hesitation. It was a very easy integration into the team.”

The château has been in her family’s hands since the end of the 17th century, and Pauline has spent her life preparing for this responsibility—starting agricultural school at 15, earning a degree in viticulture and enology and working a harvest in South Africa at the Morgenster estate. “I’ve always wanted to work at Ausone,” she states matter-of-factly. She seems to share the same sensibilities as her father, driving the estate towards organic viticultural practices. “We’re not certified organic,” she admits, “but we are for all intents and purposes. It’s personal—we want to avoid chemical products. Today, you have to work that way.” Since her arrival, the team has been conducting early trials in biodynamics. They’ve also adopted a more natural approach in the cellar, renovating it for the 2010 vintage based on gravity flow. “It’s my father’s idea but one that I’m pursuing. An educated agriculture.”


This feature appears in the print edition of Fall 2011.
Like what you just read? Subscribe now
.