Although she grew up on her family’s estate, Pauline discovered wine in a bar in Ireland. She found she loved talking about it, and fell into a restaurant career as a sommelier, finally spending four years at the famous Lyon gastronomic temple Pierre Orsi. She leased an organic vineyard in Chiroubles – the Grille Midi – and in 2018 took over her family's six hectares. One of her first steps was to begin conversion to organic methods.
The Chiroubles Grill-Midi is made very traditionally; fermentation is in a mixture of steel and 600-litre casks, there is little destemming, little extraction and a low fermentation temperature. The village of Chiroubles is a very pretty, hilly part of Beaujolais, west of Fleurie, The soils are a type of sand resulting from erosion of the nearby hills, and lend the wines their fragrant, delicate aromatics and fresh, light textures.