WELCOME TO
SIX CLOVES WINES
I am a small individual producer and creator of exceptional California wines that have a distinct vision and philosophy. My goal is to showcase the purity of grapes of different soils, topography, and climate with my interpretation and unique style. I passionately deliver my joy of grape growing and winemaking to you from California.
ABOUT SIX CLOVES
Beginning of Six Cloves Wines
The name Six Cloves was derived from my ancestor's business name, with six cloves designed in their business logo. They once sold medicines in the coastal area of the Japan Sea. Later, they migrated to Northern Nagano and started making soy sauce and miso. I chose this name out of respect for my ancestors and to celebrate the heritage of fermentation businesses that have been continuing for centuries.
PATHWAY TO WINEMAKING
Who I am
I am Sonoe, the Six Cloves' owner and Japanese woman winemaker. I was born in Nagano, Japan to an apple grower with a sake making and soy sauce/miso fermentation lineage. I was raised with the abundant nature of the Japan Alps, with pure water, produce, and plenty of fermentation products.
I completed a winemaking program at UC Davis in California and did a couple of stints in Napa and Sonoma before I headed to apprentice with Kusuda Wines, which is known for their meticulous winemaking techniques with Pinot Noir and Syrah in Martinborough, NZ. Upon my return to the US, I experienced my first harvest in the Russian River Valley at Gary Farrell Winery. Soon after, I took a journey to Casablanca, Chile to work for Montsecano, a joint project of Andre Ostertag from the Alsace region of France and three Chilean artist expatriates, and was exposed to the biodynamic grape growing philosophy. I continued to work for another biodynamic vigneron of Littorai in the Sonoma Coast region. During my tenure, I was influenced by Ted Lemon’s holistic winemaking philosophy, and my experiences helped to establish a basis for my visions in wine styles. Most recently, I worked with Steve Matthiasson in Napa to help establish his new winery and was given an opportunity to embrace wine grape diversity and the joy of expressing one's own interpretation in winemaking in California.
Throughout my experience, I learned the importance of the winemaker's role as a mediator to deliver the growers’ passions and dedications, as well as to manifest the sites and grapes' potential in wines. My goal is to express elegance and to use my unique palate and my heritage to add diverse dimensions to wines of different origins.
Our fourth vintage of Linda Vista Chardonnay was brought into the winery on September 1st. One of the most beloved viticulturists in Napa Valley, Steve Matthiasson, provided us with wonderful grapes that were tended by his great viticultural team. The Olmo clone’s distinctive high acidity and citrus characters are present in vintage 2022 as usual, with more stone fruit characters being prominent in aroma and mouthfeel.
Six Cloves' first Zinfandel was sourced from CCOF-certified Castanon Vineyards in Mendocino County. Jose and his wife farm Zinfandel and red varieties organically on 7.5 acres of land in Redwood Valley, about two hours north of Sonoma County. Their vineyards sit on the site with a great view of the Valley.
This first-ever Russian River Valley Pinot Noir of Six Cloves was sourced from Buf-Wehr Ranch, whose small backyard vineyard sits in the heart of the Russian River appellation west of the town of Windsor. Chris and Maureen, husband and wife, farm Pommard clones organically. The grapes ripened quickly due to the summer heat, and we harvested grapes on August 31st.
Chardonnay from the Alder Springs Vineyard, farmed by Stuart Beweley in Laytonville in Mendocino County. The vineyard sits at a high altitude of between 1700 and 2400 feet, 150 miles from San Francisco, and 12 miles from the Pacific Ocean, with 40 + grape variety planing of 140 areas in a 6,000-acre ranch. Grapes were picked from the East Face Block on September 1st. This blend of French clone 76 and 95 Chardonnay exhibits characteristics of grapes grown in a cool climate layered with white flowers, tangerine zest, and anjou pear aromas, with toasted marshmallow, a touch of fine granite in taste, and granny smith apple and fresh lime acidity lingering in the mouth.
This unique French clone of 459 was farmed by Stuart Bewely, who has been growing outstanding grapes since 1993 in Laytonville in Mendocino County. This beautiful Pinot Noir from the Cahto Lake South block, which sits at a 2300-foot elevation was harvested on September 6th, destemmed 50%, the rest kept in the whole clusters. These two lots were fermented and aged separately in neutral barrels for 10 months before blending and bottling. The resulting wine exhibits characteristics of the elegant French clone and the coastal influence of a cool climate and a high elevation, with complex aromas and lacy acidity in mid-palate, finishing with silky tannin and savory mushroom characteristics.
Cabernet Sauvignon (Millen Vineyard) and Merlot (Pyaleh Vineyard) were grown organically by Shaunt & Diego, classmates from UC Davis, who have started converting conventionally grown small vineyards into healthy organic vineyards in Sonoma area. Both grapes were grown with no sulfur applications in the cool climate AVA of Sonoma County side of Los Carneros. Merlot was picked on Sep 20th and the Cabernet on Oct 21st at around 22 Brix at full maturity. We destemmed the berries and fermented them separately, with gentle punch-down during primary fermentation. Pressed at dryness into barrels and completed malolactic fermentation. Two wines were blended about a month before the bottling to marry the flavor and the taste.
We have sourced the grapes from the Linda Vista Vineyard third year in a row, located on the eastern side, a cooler area of the Oak Knoll District. The vineyard has been organically farmed (CCOF Certified Organic) by Steve Matthiasson since 2011. We harvested the grapes on August 27th for this vintage at the Brix of 21.5. The grapes were gently pressed with whole clusters, and primary fermentation took place spontaneously in barrels. It completed malolactic fermentation and aged on the lees for 10 months in French and Hungarian oak barrels. Finished wine retained succulent acidity, and exuberant citrus aroma and flavor, which is characteristic of the vineyard.
Our Japanese Clients
