Sans Wine Company

  • "They are simply satisfying in exactly the way they ought to be, to take advantage of the container’s benefits — fresh, thirst-quenching and delicious."

    "Sans Wine is intended for wine geeks, the people who care that the wines are fermented with indigenous yeast rather than inoculated with commercial yeast, and that they are stabilized with minimum, if any, sulfur dioxide, which is nearly universally used in the wine world."

    -Eric Asimov, NY Times

sans  /sanz/
adjective literary humorous

"sans chemicals,  sans additives, sans pretense."


Founders Jake Stover and Gina Schober met in 2013. On the advice of his older brother, Jake, originally from Kansas, postponed applying to law school in order to intern at a Napa winery for the 2008 harvest. The internship turned in to a full time position with Failla Wines, where Jake worked for 4 years in the vineyards, cellar and in wine sales. In 2012, after a short stint with Aaron Pott of Seven Stones, he shifted his focus to the farming side of wine and worked for a local vineyard management company as viticulturist. He started his own farming company in 2014, Stover Vineyard Management, which specializes in “beyond organic” wine growing, with an emphasis on no pesticide use in the vineyard.

Gina is a Bay Area native and UC Davis alum. You could say that wine is in her blood: her maternal grandfather was a grape grower in Clearlake, CA for 30 years and her paternal grandfather was a Gallo Wines sales rep in the 1960s. Gina’s passion for wine truly started while working for Bacchus Management Group’s Pizza Antica and Cafe des Amis, where she worked as a beverage manager and sommelier; she eventually moved to the Napa Valley to work as a sommelier for Thomas Keller’s Bouchon Bistro. These days, she is an independent contractor, representing a number of premium wineries.

Together, they launched Sans Wine Co. in 2015. Rooted in their shared appreciation for fresh, vibrant and approachable “wines of place”, the company sources grapes from organically farmed vineyards and environmentally conscience growers in order to craft natural wines. Their delightful—albiet non-traditional— approach to packaging makes them a unique addition to our portfolio!

Image PRODUCT Description

Riesling “McGill Vineyard”
The 4-acre McGill Vineyard, in the heart of the Rutherford AVA, is home to 60-year-old vines that have been farmed with no pesticide use... Read More

Sauvignon Blanc “Finley Road”
Sauvignon Blanc
‘Finley Road Vineyard’ is surrounded by pear orchards in Lake County’s Kelseyville area. Vine age ~ 25 years old.  Hand harvested and... Read More

Rosé of Carignan “Poor Ranch”
A blend of 3 Carignan blocks (Billy’s, Coyote Rock, Mitchell Jacks) from the Poor Ranch in Hopland, Mendocino. The oldest block, “Coyote... Read More

Carbonic Carignan “Coyote Rock”
The ‘Coyote Rock’ block on the Poor Ranch was planted in 1943 and is the oldest block of Carignan on their property. The whole clusters are... Read More

Cabernet Sauvignon “Soda Pop Vineyard”
Cabernet Sauvignon
The first Napa Valley Cabernet Sauvignon in a can! Sourced from a small vineyard that was planted for Herb Lamb 25 years ago. They farm... Read More

Zinfandel “Poor Ranch”
Sourced from a single block of Zinfandel, “Easter Block,” on the Poor Ranch Vineyards property., planted in 1996 at 900 feet elevation and... Read More