The ‘Coyote Rock’ block on the Poor Ranch was planted in 1943. The entire ranch is certified organic and farmed by 5th generation grape growers, John, John Samuel and Susan Poor.
What is does 'carbonic' mean? It's a winemaking technique that is commonly associated with Beaujolais and Beaujolais Nouveau wines in France. Whole grape clusters are placed into a tank with carbon dioxide and then sealed up. Alcoholic fermentation begins in the interior of the grape due to the lack of oxygen, and the berries eventually burst open! A carbonic maceration results in red wines that are lower in tannin, lighter in style, fruit-driven, fresh and lively!
Certified Vegan, Unfined, Unfiltered
No Added Sulfites, Only Naturally Occurring Sulfites
Founders, Jake Stover and Gina Schober, met in 2013 and started Sans Wine Co. in late 2015. Their preference for fresh, vibrant and approachable “wines of place” paved the way for what is now Sans Wine Co. The philosophy behind Sans Wine Co. is sourcing premium wine grapes from organically farmed vineyards and environmentally conscience growers in order to craft natural wines.
Jake Stover, originally from Kansas and University of Kansas alum, on the advice of his older brother, 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, Jake took a short stint with Aaron Pott of Seven Stones and then shifted his focus to the farming side of wine growing, where he 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 Schober is a Bay Area, California 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 became a Certified Sommelier through the Court of Master Sommeliers in 2010 and 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.
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