Sans Permis

Sans Permis
2717 Aviation Way Suite 205
Santa Maria, California
USA 93455
Phone: 213.220.4063
http://www.sanspermiswines.com/

Contact: Sans Permis
Email: [email protected]

Sans Permis was established by George Van Duzer and a small group of partners in 2004, with the aim of producing wines that explore the potential of California’s wonderful landscape. Sans Permis translated from French means without license, but fear not, we have many licenses. The name represents a way of thinking, a systematic view that respects and acknowledges tradition and standards without relinquishing creativity or a sense of humor.
Our deep admiration for the great wines of Burgundy has resulted in wines that are made primarily from Chardonnay and Pinot Noir. The mission of Sans Permis is not to imitate Burgundy but rather to respect and understand the Burgundian culture, keeping in mind their philosophy that great wine comes from great vineyards, not necessarily from great winemakers. While California will never replicate Montrachet, Mersault or Musigny, we should take inspiration from what makes those vineyards and resulting wines so glorious.
George Van Duzer is the managing director, winemaker and wayfarer—annually logging over 40,000 miles in pursuit of exceptional quality vineyard sources. He has over fifteen years of experience in the wine industry, working in marketing and winegrowing for many prestigious California wine producers. George holds undergraduate and graduate degrees in environmental studies, economics and viticulture from Yale University, the University of San Francisco and Napa Valley College.

Thomas Brown, recently selected by The Wine Spectator as one of California’s best new winemakers, has been retained as our consulting winemaker. He was the assistant winemaker at Turley Wine Cellars, where he and George became friends, and currently consults to an array of other top notch California wineries.Keeping in mind that it takes great grapes to produce great wines, we make it a priority to search out excellent sources of fruit and then facilitate the transformation from juice to wine as simply as possible. While understanding that each vintage brings its own unique challenges, our goals of wild yeast fermentation, natural malolactic conversion and no fining or filtration remain consistent. Our white wines are fermented and aged in traditional French oak barrels. Red wines are cold soaked and fermented in one ton “t-bins”, then transferred to French oak barrels for aging.

Winemaker: George Van Duzer

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