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The Alder Springs Chardonnay is sourced from a high-elevation vineyard in a remote part of Mendocino County just 20 km from the Pacific Ocean. Extreme conditions combined with the meticulous organic farming practiced by the grower, Stuart Bewley, produce excellent fruit. According to Sonoe Hirabayashi, the wine was fermented in neutral French and Hungarian oak, and aged for 10 months. She arrested the malolactic fermentation midway to retain vibrant fresh acidity. She describes the wine as having “white peach and orange peel aromas, with a hint of toasted marshmallow nose with a clean finish.”
Sonoe Hirabayashi grew up on an apple farm in the foothills of the Northern Alps of Japan, yet she pursued a very American dream in working her way toward founding Six Cloves, her own California wine making and consulting business. After starting out working in New York in international trade and finance, Hirabayashi got bitten by the wine bug and left the east coast to study viticulture and enology at UC Davis. As her studies wound up, she began several years of internships, seasonal and full-time positions that included stints at Kusuda in New Zealand; Montsecano in Chile; and Gary Farrell, Littorai, Dehlinger, DRNK, and Sebastiani in Sonoma County. These experiences gave her the expertise as well as the confidence to conceive of a wine business with a Japan focus. Six Cloves provides consulting on exporting California wine to the Japanese market. Hirabayashi-san is also making wine she believes will appeal to Japanese consumers and match the delicacy of Japanese cuisine.
| Country | USA |
| Region | California |
| Appellation(s) | Mendocino County |
| Winery | Six Cloves |
| Vintage | 2021 |
| Color | White |
| Varietal(s) | Chardonnay |
| Closure | Cork |
| Volume | 750ml |
| Bottle Size | 8.1 x 29.5 |
| Case Size | 33.0 x 25.0 x 31.0 |
| Alcohol | 13.0% |
| Product Code | SX21ASC |
| UPC | NONE |
| MLF | 一部 |
The wine was fermented in neutral Hungarian and French oak barrels and aged for 10 months. 50% underwent malolactic fermentation.