Sans Wine Co.

About

Owners: Gina Schober & Jake Stover
Winemaker: Jake Stover
Vineyards: Farming one acre and purchasing fruit from around 25 acres across four sites
Vineyard management: Depending on the site, either certified organic, practicing organic, or “beyond organic” (no sprays whatsover)
Soils: Alluvial (gravel, sand, silt, loam, clay)
Grapes grown: Sauvignon Blanc, Zinfandel, Carignan, Cabernet Sauvignon
Annual production: 72,000 cans (375ml)

Quick facts:

• The name comes from Jake’s winemaking philosophy: “Sans Additives, Sans Chemicals, Sans Pretense.”
• All the vineyards they work with are family owned, farmed organically, and between 30-85 years old.
• Aluminum cans are lighter and more recyclable than glass bottles, making them a more eco-friendly option.

The idea for Sans Wine Co. was born of a weekend by the water: after observing kayakers, tubers, and beachgoers lounging with cans of beer, Gina asked Jake, “What about everyone that doesn’t drink beer? We should make a canned wine.” Although the idea seemed crazy at first, they were soon both convinced that there was a place for premium organic wine packaged in cans. After all, cans are convenient, portable, and eco-friendly–all that was needed was someone interested in putting real characterful “wines of place” into unconventional packaging. With Gina’s hospitality background paired with Jake’s winemaking know-how, they were uniquely positioned to make this dream a reality.

Within a year, Sans Wine Co. became the first producer in the U.S. to make single vineyard, variety, and vintage specific wines packaged in aluminum cans, proving that high quality natural canned wine IS possible! Gina and Jake put the same care and attention to detail into their canned wines as they would if they were packaged in bottles. They’re sourcing fruit from organically farmed, old-vine vineyards in Napa and Lake Counties. Lake County in particular has become a favorite–with its higher elevation and volcanic soils, Gina and Jake feel that it offers outstanding quality for a fraction of the price of Napa fruit. In the winery, both reds and whites are spontaneously fermented in stainless steel and packaged with no fining, no filtering, and no added sulfur. They find that cans are more inherently stable than bottles, blocking 100% of UV light and sealing out all oxygen, allowing them to maintain freshness without adding any preservatives.