Since 2012, Paris Wine Company has worked to select exceptional winemakers across France to help them export their wines. Our mission is to help winemakers develop their network and to match them up with excellent distributors who will help tell their story and promote the wines with the highest levels of passion and professionalism. We currently export to the U.S., the U.K., and Hong Kong.
Our principal interest is finding exceptional producers who make wines with energy, purity, and balance. We look for wines that have some indefinable quality that makes them stand apart from the rest, that go well with food, are easy to drink, and where the first empty bottle leads easily to the second.
The vast majority of our producers work their own estate vineyards, practice organic or biodynamic farming methods, hand harvest, and use native yeast and minimal intervention during vinification and élevage. But it’s France, so there are always exceptions that prove the rule.
In addition to selecting great wines, we also put forward the importance of quality human interaction. Our work building relationships between winemakers, distributors, retailers, restaurants, and consumers is just as important as building a portfolio of great wines.
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Where to find our wines
We distribute our wines to some of the finest retailers and restaurants around the country - and we’re working on increasing our points of sale. Want to know where to find the wines? Email us and we'll put you in touch with a retailer who can sell the wine to you.
Josh learned about wine the old-fashioned way - tasting Pinot Noir in 18th-century cellars in Burgundy’s Côte d’Or. After a stint leading bicycle tours in French wine regions, he worked as the wine director at Bi-Rite Market in San Francisco and Restaurant Spring in Paris before starting Paris Wine Company in 2012.
If you have an hour with nothing better to do, you can listen to Levi Dalton’s 2014 interview with Josh for his podcast I’ll Drink to That.
Francesca first got the wine bug after a gruelling hike through Cahors somehow ended up at a winery. She initially moved to Paris to finish a B.A/M.A. in Political Science from Johns Hopkins and Sciences Po, and has lived there for over 10 years. She joined Paris Wine Company in early 2014. Her ideal last meal would be white Burgundy and mac n’cheese.
After New York and Seoul, Ryan studied anthropology at Northwestern University, and culinary arts at Ferrandi Paris. Before joining the team, he spent a few years as a cook at Restaurant L'Arpège and Restaurant Garance. Ryan's a firm believer that a daily dose of Gamay cures all, heals all.