Welcome Thierry !
After more than 40 years at Cave de Rasteau, Patrick Paolucci is stepping down from his position as Cellar Master to enjoy a well-deserved retirement... passing the torch to his successor, Thierry Caymaris.
Thierry, you joined the winery of Rasteau in May 2023 after already having a rich career. Tell us what inspired you to become an oenologist and about your journey.
In high school, I was drawn to the world of agri-food. My scientific background in biology, chemistry, and biochemistry in the city of Avignon led me to discover the world of wine. That’s when I decided to pursue the National Diploma in Oenology (DNO) in Montpellier, followed by a postgraduate degree in business management. My professional journey took me to work at Chapoutier, Château du Trignon in Gigondas, in Provence, Cairanne, and finally at Maison Sinnae in Chusclan for 8 years. I live in Cairanne, and I felt the desire to come back closer to home, to get back to the essence of the profession. The winery of Rasteau is a great structure. So, when a position opened up, I didn’t hesitate to apply!
Let’s talk about your apprenticeship with Patrick Paolucci. What was the most enriching part of your training with him?
I greatly appreciated his humanism and humility. The knowledge transfer happened very naturally, and it was a real advantage to start in May. I had a few months to become familiar with the Rhonéa environment before the rush of the harvest. Throughout the transition period, we worked with a great deal of mutual respect. We were in sync in terms of our work approach, with a common desire to show and share. In fact, I’ve just completed a 6-month internship!
How do you plan to make your own mark while respecting established tradition?
My main goal is to continue the qualitative work that has been done for several years. I will contribute in a modest but significant way. I will work on improving the range differentiation; emphasize the product’s specificities while respecting the winery’s style and our terroirs’ characteristics. I also want to start the wine ageing in barrels earlier to allow for malolactic fermentation in the barrel. This should enhance the balance and overall harmony of the wines. I will prioritize 500-liter barrels and 20hl casks with a 3-year rotation, with a focus on our Parcel Wines.
Let’s talk about the team. What is its composition, and how do you see the work moving forward?
The team consists of 2 senior cellar masters, Noël & Rémy; one cellar master, David; one apprentice; Hervé in the vineyard; and Vincent in maintenance, who also helps us during the harvest. It’s a skilled and cohesive team, and I’ve quickly developed very good relationships with them. Patrick’s departure will naturally bring some adjustments, but nothing revolutionary.
What are your long-term goals?
To maintain the quality of the wines and work on the belonging sense of the winegrowers to the winery within the Rhonéa group and also maintain a production level around 20,000 hectoliters per year.
Finally, what advice would you give to those aspiring to become oenologists?
First and foremost, you must love wine, be passionate about the product. You also need to be very open, observe what others are doing, and maintain a lot of humility because you’re constantly learning. Be capable of being critical, without criticizing.