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.