Vintage '59 Imports

Vintage '59 Imports At Vintage '59 we work with growers who make us proud and whose wines we drink at home. National imp They require only an open mind.

Whether French or American (or Portuguese!), organic, biodynamic, or a common-sense sustainable farmer, all of our growers manage small domaines and strive to make the best wines of their appellations while protecting a traditional way of life. Their holistic approach requires a great deal of work in the vineyard, but it is work that is embraced because the rewards sought are as much personal and

spiritual as they are financial. Above all, they value their vineyard work over any cellar wizardry. Their minimalist winemaking practices include the usual suspects: extended lees contact to enhance spice and reduce the need for sulfur; minimal racking, fining, and filtration, all of which can strip flavor; and careful use of oak so as not to mask the individual characteristics of grape varieties or terroir. The aim is to let the wine and vineyard site speak as much as the man, and more than the marketplace. While many importers represent a worldwide variety of wines, we focus on representing cutting edge wines from France—it’s what excites us and it’s what we know best. Our aim is to stay abreast of who is making exceptional wine in good appellations and to bring their wines and stories to those of you who appreciate them. From established growers to emerging young Turks, our mission is to bring you terrific wines and to make you familiar with the people and places behind those wines. Perhaps the most important lesson we can offer is that even the best artisan wines don’t have to cost you an arm and a leg.

Nah gonna lie. Little D-pressed for my boy, Tarik.
05/06/2026

Nah gonna lie. Little D-pressed for my boy, Tarik.

03/10/2026

Languedoc meets Boston. ❄️❄️❄️

Sarah Frissant of is a ray of sunshine who also knows how to handle a pickaxe. She will be in Massachusetts next week w...
03/06/2026

Sarah Frissant of is a ray of sunshine who also knows how to handle a pickaxe. She will be in Massachusetts next week with our friends (March 9-10), and then bouncing around California (March 12-19) presenting a range of soulful wines from the Minervois.

She and her brother Mathias along with their spouses (among the four, three are enologists) farm 143 acres in La Caunette. Their village lies just downstream from Minerve, a renowned village which gives its name to Minervois, and both are in the highest zone of the appellation—a wild hinterland defined by a strikingly raw limestone karst plateau with hard-scrabble garrigue.

Their parents, Françoise and Pascal, grounded their wines in down-to-earth simplicity (the
“château” was Françoise’s father’s service station!): fruit, soil, freshness. The kids have taken this a step further with a serious focus on vineyard rejuvenation. New plantings are goblet trained to encourage slower ripening and avoid hydric stress. One new parcel has 15 co-planted heritage varieties. They have installed birdhouses, are experimenting with all manner of agro-forestry, sow specific cover crops in their vineyards, and went biodynamic in 2019 (certified in 2022). In the cellar, they seek elegance, working with native ferments, gentle pressing, racking by gravity, and aging in tanks, neutral barrels, clay amphora and sandstone jars. They have refined Coupe Roses’ classic range of Minervois while introducing three sans soufre wines.

The entire range is not to be missed and it doesn’t hurt that the people behind these wines are wonderful humans. DM or contact your local rep for details!

In one meal easily leapt into my list of favorite restaurants on the planet. Not pictured: pigeon and foie gras pithivi...
02/12/2026

In one meal easily leapt into my list of favorite restaurants on the planet. Not pictured: pigeon and foie gras pithivier, warm staff, out-of-this-world bread, unpretentious laid-back decor, the most eclectic playlist at perfect volume (Warren G followed by Devo?!), and a bible of a wine list that I could have spent days with. Unfussy in the best way, across the board. Only wish I had booked another meal there in this too brief flash of Paris. Bravo.

Harvest 2025 is in the books in Muscadet and, although picking started as early as August 22, the end results were very...
09/10/2025

Harvest 2025 is in the books in Muscadet and, although picking started as early as August 22, the end results were very good. The season finished with perfectly sunny, mild, and windy weather, which was exactly what the doctor ordered. Félicitations et toute l’équipe pour cette belle récolte (et merci pour ce magnifique photo)!

Dolcetto from , where harvest is off and running. Enrico reports that the season in Piemonte finished hot and dry and th...
09/04/2025

Dolcetto from , where harvest is off and running. Enrico reports that the season in Piemonte finished hot and dry and that “the grapes look amazing.” Indeed!

All the pieces. All the substance. And a heavy dose of soul. This is the 2022 sans soufre Syrah and it is singing. is d...
08/25/2025

All the pieces. All the substance. And a heavy dose of soul. This is the 2022 sans soufre Syrah and it is singing. is doing everything right. 🔥🔥🔥

If you knew him, you were richer. And the world is so much poorer for his loss. Pascal Frissant of . A grand soul.
08/16/2025

If you knew him, you were richer. And the world is so much poorer for his loss. Pascal Frissant of . A grand soul.

Thanks to Marianne for capturing this bottle of Chillable Red in its natural habitat. Summer nights 🔥
07/21/2025

Thanks to Marianne for capturing this bottle of Chillable Red in its natural habitat. Summer nights 🔥

This week I had the privilege of showing wines in western Massachusetts with friends from . Two days of rolling hills, ...
05/12/2025

This week I had the privilege of showing wines in western Massachusetts with friends from . Two days of rolling hills, spring sunshine, blooming apple orchards, cast iron trestle bridges across cascading waterways and falls, charming villages with quiet clapboard church spires around every turn, and heralded university campuses where one might even see a personalized license plate that says SAVANT. (All the other photos just don’t do it justice.) Sprinkled throughout, I got a front row seat to an inspired seasonal food scene. There were fresh ramps, the season’s first wild mushrooms, pea shoots, skinny new asparagus, handmade pasta. And amongst it all were the wine folks, who are running a startling number of innovative, independent programs—whether in a low-ceiling package store next to a fly shop, or at stylish tables—who were enough to fill at least one soul with the sense that the good stuff will always find friends.

Thanks for the warm welcome:

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2800 Jenifer Street NW
Washington D.C., DC
20015

Telephone

+12029669217

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