After studying Agricultural engineering and specializing in viticulture in 2010 Paul started in the wine industry with the important Maison Boisset  as a quality management officer. During this short period, he soon realized his place was not in an office but in the fields and hands on the grapes.  

After 3 seasons of winemaking as a cellar manager for the Drouhin’s family in Beaune and one in the Oregon estate alongside Veronique, he built a strong practical knowledge in oenology. But still wanted to go smaller and closer to the terroir.  

For three years he practiced his vineyard skills at Domaine Roulot in Meursault where he finally found an human sized structure. During his work there and the winemaking season at Bodega Chacra in Patagonia, he was able to apprehend the logics of biodynamics along Jean-Marc Roulot and his team.

Paul discovered the Valais in Switzerland through his other passion: the mountains. There he fell in love with a very well-established wine culture along the steep slopes and tiny terrasses of the valley. A multitude of ancient autochthonous grapes varieties, complex and varied terroirs along with the variations in altitude makes a winemaker’s heaven. 

After two years as a “Maître de chai” for the Domaine Jean-Rene Germanier, and also working seasonally for Burgundian estates like Domaine Buisson in Saint-Romain to strengthen his knowledge in biodynamics and viticulture, Paul started his own project in 2020: Aries Wines. The result of his multiple experiences and the inspiration of the mountains.

The grapes come from the best parcels belonging to the domaine Jean René Germanier which he follows the viticulture. Most of them are Organic viticulture and the cuvées are parcellaire that are followed every year. 

One thing that Paul learned along the years of work in the cellars and in the vineyards is that making good wine is about adaptability. You might have an idea of the wine you want to make but you have to conceive it according to the terroir, to the millesime, the weather or even the moon cycles. Paying attention to the details is a very important part of the job for him. Not every red wine cuvées are made the same and neither are the whites. They all have their identities therefore they are treated differently in the cellar and in the vineyards. The idea behind the winemaking is very little cuvées that fit small tanks allowing easy manipulation using gravity if needed. The use of So2 is restricted to its minimum. The reds gets their first drop at spring as the cellar warms up a little and will get another drop to handle the harshness of bottling. The whites will get a tear as soon as they finished malolactic fermentation to maintain a certain kind of sharpness. None of the wines are filtered. The only clearing will be done by “soustirage” by gravity under a good moon and weather conditions. Light bottles, natural cork, beeswax and recycled paper labeling and packaging are part of the philosophy. 

Rupi is made with Chardonnay grown on the shadier eastern slopes of the Rhône in Charrat. The grapes are pressed and left to settle for a day before barreling down in 228L barrels and 600L concrete egg. It was then fermented and aged on its lies for 12 months plus another 6 months in stainless steel tanks. It is a Burgundy-style, well-balanced Chardonnay with freshness of the fruit and a complex structure.

For the reds, Manx is Paul’s version of the local Dole, it is a blend of Pinot noir, Gamay, and Petite Arvine. 100% destemmed and co-fermented in stainless steel tank, this cuvée have not been touched during alcoolic fermentation (a few buckets of pour over every day). The result is a very fruity and fresh light red wine. Ibex made with 100% destemmed Pinot Noir from the slopes of Vetroz, it was treated with meticulous care during a long cold maceration and slow fermentation, and aged in Burgundian 2 years old barrels. This is a Burgundy-style Pinot Noir: elegant and fine with a crisp fruit held by a solid base. Argali is made with 100% Syrah from the cotaux of Conthey. Here, the vineyard exposed to the strong sun of the sunniest valley in the Alpes. The fruits are 100% destemmed but with a little more extraction using a few pigeage by hand during fermentation in stainless steel tanks. Lightly pressed and barreled down for malolactic fermentation for 18 months in 400L and 228L 2-year-old barrels. It is a structured Syrah with complex fresh fruit characters.