Six Cloves Winery & Vineyards

2019 Six Cloves Magnolia Red Blend, Los Carneros, Sonoma County, California

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This blend is a great example that shows the potential of these Bordeaux varieties grown in a cool climate in California. The wine exhibits pure aroma and flavor of the varieties with refined acid with low alcohol unlike counterparts of Bordeaux varieties grown in hot climates. The wine shows aromas of red fruits characteristics and bell peppers, with a fine tannin texture, which is reminiscent of high-toned Cabernet Franc from the cool climate region of Chinon, Loire Valley in France.

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.

Owned, made and produced entirely by a Japanese, woman winemaker, Sonoe Hirabayashi, born to an apple grower, the name Six Cloves was derived from Sonae's 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.


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