Pale, transparent pinkish brick color and fragrant aroma suggesting tropical fruit and (a scent familiar to many a wine lover) Strawberry Jolly Ranchers, plus a smidgen of dusty, almost menthol-like eucalyptus. The freshness in the nose follows up in an off-dry palate feel that is light (11.8% alcohol) and zippy with fresh fruit acidity. An ideal wine for pizza (I’d go with anchovy, bellpepper, mushrooms and olives) as well as any spicy street taco (from seafood to carne asada and spicy Al Pastor).
My parents immigrated from central México where the Aztecs believed the world had been created and destroyed in four cycles, giving way to life under the fifth sun. Seis Soles, the sixth sun, represents the growth of our generation’s culture and values.
Every person, regardless of their skin color, belief system or geographic location, lives under the 6th Sun. Seis Soles respects tradition but strives to promote the new. A new understanding of how we all are in this together, promoting a healthy planet and a new way to think about wine.
Drawing from my experience I have created four wines that express my winemaking sensibilities. Important to me is the transparency of flavors, and the way wine fits into our lives. For this reason, my wines are very expressive, they’re both lively and balanced and offer a wide range of appeal. Seis Soles Wines are made to be enjoyed with a meal and as an accompaniment to life.
!Salud! Chris Rivera
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, KS, ME, MD, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
@chipgreen In this case (or rather, 1/2-case) I’m much more likely to go for this offer. Normally I stay away from wines that are described as “Jolly Rancher” (funny how that became a wine word) or “semi-sweet,” but both my wife and my mother (who is 92) like them. I would probably not go for a case, but since the “penalty” (or supplement case discount, depending on how you look at it), isn’t so bad and based on the encouraging rat reports I probably will go for this.
@chipgreen@pmarin Thanks for the feedback. Much of what I’m doing with Seis Soles revolves around creating a welcoming style that can help bridge the gap with novice wine-drinkers. That’s why I included the “jolly rancher” but I can see the connotation you point out.
@6soleswinery@chipgreen Thanks for the response. I’ve seen it used a lot here on this board. On a Pinot Noir, it can mean a bright cherry-like flavor as an initial impression, which some people enjoy. I don’t mind it in that context, though in a PN I look for something that finishes more subtle and earthier, though a bit of Jolly Rancher is OK I guess.
@sillyheathen Hello, yes, a PDX split sounds good. It would be great if you can order because I will be out around July 4th and you never know when things actually ship. Also I think you wanted some Tercero, which just came in. I will follow-up tomorrow with whisper.
I got that wonderful, unexpected email earlier this week and had the privilege to test out the Seis Soles Rosé.
First impression. Really cool Aztec-themed silk-screened bottle. The fiancee asked me to save it for some art project. Wine color is salmon and clear. Almost closer to an orange than pink.
It is allergy season, so I don’t have the best nose. I am not picking up much, but it is probably just me.
Given the Mourvedre, I expected this to be more provincial in style. But, you immediately notice it is not that dry. At first taste, I get apricot and some orangey citrus notes. As it warmed up, I get more berry notes and some rose. After a few minutes in the glass, if I was blinded, I would say this is a rose d’anjou. It is pretty good. This is a perfect little summer porch rocker.
For around $11, this is a pretty good value. I’m in for a 6-pack. Might get more.
@kookie00 Thanks for the review. This wine is specifically meant to be enjoyed during the warm weather. Kiddie-pool, porch or indoors, it doesn’t matter! I’m glad you enjoyed the wine.
I received a bottle of Seis Soles Rose at the beginning of the week. We put it in the wine fridge to chill and relax for this weekend. The color was a beautiful Florida summer pink. We sat on the back patio before dinner and opened this wine. The nose was very fruity and berry smelling. It is a bit sweet, but on the last day of spring in Florida it was an enjoyable change. This is a good wine to sip by the pool at at a bar-b-que. A fair price for this wine is at the $10 price point.
@kaolis That is very cool. Just last week on an Oregon local TV station, there was a segment about how historically it has been very rare to have a black or Hispanic winemaker or winery owner/manager. And they were highlighting a black winemaker in Oregon. So it’s nice to see this mentioned as someone of Mexican-American descent leading this in Lodi.
@kaolis@pmarin Thank you for mentioning the article. At the end of the day I just want to make wine that experienced wine-lovers can enjoy but is also approachable to the novice soon-to-be wine fan.
Hello everyone and thank you for taking a look at our Rose. I wanted to give a little context to my intent for this wine. I’ve been making some Provence style roses from this region for several years now and took the techniques I learned to make this wine. The Grenache and Mourvèdre are hand-picked at 20-21 bx separately and whole-cluster pressed under a gentle champagne program. I’m really trying to extract the more delicate flavors/aromas while avoiding dark color or tannin. The juice ferments until I get the balance of sweet and crisp I’m looking for. I arrest the ferment by chilling the wine and bottle a short time later. The difference between this wine and some pink wines with some residual sugar (not a white zin, I promise!) is that the grapes are harvested with low pH (high acid) as opposed to a rose made simply by siphoning (saignée) juice off of a tank meant for red wine. The chemistry is completely different. I really think we’re striking a balance of subtle sweetness and crisp acidity so I thank you for considering the wine.
@6soleswinery Interesting. I’m very fond of Sue Tipton’s Lodi area white and rose Rhône varietals…. Good to see you picking at appropriate Brix levels. Curious how the wines might turn out if you let them ferment more or less dry. Gotta say I’m not a fan of significant RS unless wines are intended as dessert wines.
@rpm I’m glad you’ve had a chance to try some of Lodi’s best in Sue’s lineup. The Grenache Blanc in my white Blend comes from her vineyard. I hear you on the RS! This specific wine is meant to serve that area where experienced wine lovers and novice wine drinkers can sometimes intersect. I would describe the sweetness as being present but subtle and balanced. A sweet moscato is usually 30 to 50 g/L of RS where this Rosé has 6x LESS sugar if that helps paint the picture. Much more light and refreshing as opposed to being heavy and viscous or confectionary. Thanks for the feedback!
Regarding the RS level, which concerns some of us, but I understand it in this context: here is an article I found, take it for what you want, it does have “Folly” in the title after all:Wines from Dry to Sweet (Chart)
I shows 8g/L as still in Dry but at the border of Off-Dry, and Semi-Sweet doesn’t start until 18g/L. It does go on to explain different rules for sparkling, and also an interesting topic “Our mouths are not that smart” which explains a common thing discussed on this board where things like Viognier and Gewurz are described as “sweet” by some people even if they are actually very low RS.
Also I’ll note that it ends with a focus on calories from the “sugar” in high-RS wines, which seems somewhat strange as the alcohol will eventually still be processed similarly in your body even on a very dry wine.
@pmarin thank you for the context! My experience over the years has shown me that we tend to like a little more sugar in our wines than we realize. If I ask someone if they like sugar in their wines the answer is usually “I like the wine bone dry” but seeing what wines they end up taking home paints a different picture. I think it’s all fair game and my job as a winemaker is to be honest and let people decide. If you are on the fence about this I encourage you to try it. I’ve poured this wine in some brutal settings and have come away very encouraged that I’m onto something.
2020 Seis Soles Rosé
Tasting Notes
Specs
What’s Included
6-bottles:
Case:
Price Comparison
$228/Case at Seis Soles Wine Co. for 12x 2020 Seis Soles Rosé
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, KS, ME, MD, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Thursday, Jul 1
Seis Soles Rosé
6 bottles for $69.99 $11.66/bottle + $1.33/bottle shipping
Case of 12 for $124.99 $10.42/bottle + $1/bottle shipping
2020 Seis Soles Rosé
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2020 Seis Soles Rosé - $15 = 10.71%
@chipgreen In this case (or rather, 1/2-case) I’m much more likely to go for this offer. Normally I stay away from wines that are described as “Jolly Rancher” (funny how that became a wine word) or “semi-sweet,” but both my wife and my mother (who is 92) like them. I would probably not go for a case, but since the “penalty” (or supplement case discount, depending on how you look at it), isn’t so bad and based on the encouraging rat reports I probably will go for this.
@chipgreen @pmarin Thanks for the feedback. Much of what I’m doing with Seis Soles revolves around creating a welcoming style that can help bridge the gap with novice wine-drinkers. That’s why I included the “jolly rancher” but I can see the connotation you point out.
@6soleswinery @chipgreen Thanks for the response. I’ve seen it used a lot here on this board. On a Pinot Noir, it can mean a bright cherry-like flavor as an initial impression, which some people enjoy. I don’t mind it in that context, though in a PN I look for something that finishes more subtle and earthier, though a bit of Jolly Rancher is OK I guess.
@chipgreen @pmarin That makes sense. This jolly rancher is more on the perfectly ripe strawberry side of the spectrum. haha. Appreciate the feedback.
@pmarin a split maybe???
I’m almost out of white and rose with this weather……
@sillyheathen Hello, yes, a PDX split sounds good. It would be great if you can order because I will be out around July 4th and you never know when things actually ship. Also I think you wanted some Tercero, which just came in. I will follow-up tomorrow with whisper.
@pmarin perfecto!!!
@pmarin this made me proper laugh out loud!
/giphy late-chubby-experience
I got that wonderful, unexpected email earlier this week and had the privilege to test out the Seis Soles Rosé.
First impression. Really cool Aztec-themed silk-screened bottle. The fiancee asked me to save it for some art project. Wine color is salmon and clear. Almost closer to an orange than pink.
It is allergy season, so I don’t have the best nose. I am not picking up much, but it is probably just me.
Given the Mourvedre, I expected this to be more provincial in style. But, you immediately notice it is not that dry. At first taste, I get apricot and some orangey citrus notes. As it warmed up, I get more berry notes and some rose. After a few minutes in the glass, if I was blinded, I would say this is a rose d’anjou. It is pretty good. This is a perfect little summer porch rocker.
For around $11, this is a pretty good value. I’m in for a 6-pack. Might get more.
I’ll try to get a bottle pic up tomorrow.
@kookie00 Thanks for the review. This wine is specifically meant to be enjoyed during the warm weather. Kiddie-pool, porch or indoors, it doesn’t matter! I’m glad you enjoyed the wine.
@kookie00 Thank you for the report
I received a bottle of Seis Soles Rose at the beginning of the week. We put it in the wine fridge to chill and relax for this weekend. The color was a beautiful Florida summer pink. We sat on the back patio before dinner and opened this wine. The nose was very fruity and berry smelling. It is a bit sweet, but on the last day of spring in Florida it was an enjoyable change. This is a good wine to sip by the pool at at a bar-b-que. A fair price for this wine is at the $10 price point.
@jennyc93 Thank you for the review!
@jennyc93 Thank you for the rattage. Love the color descrip.
An interesting little blurb here about the winery:
https://www.lodiwine.com/blog/The-handcraft-wines-of-Seis-Soles-target-new-consumers-of-Hispanic-descent-while-appealing-to-the-most-sophisticated-wine-lovers
@kaolis That is very cool. Just last week on an Oregon local TV station, there was a segment about how historically it has been very rare to have a black or Hispanic winemaker or winery owner/manager. And they were highlighting a black winemaker in Oregon. So it’s nice to see this mentioned as someone of Mexican-American descent leading this in Lodi.
@kaolis @pmarin Thank you for mentioning the article. At the end of the day I just want to make wine that experienced wine-lovers can enjoy but is also approachable to the novice soon-to-be wine fan.
Hello everyone and thank you for taking a look at our Rose. I wanted to give a little context to my intent for this wine. I’ve been making some Provence style roses from this region for several years now and took the techniques I learned to make this wine. The Grenache and Mourvèdre are hand-picked at 20-21 bx separately and whole-cluster pressed under a gentle champagne program. I’m really trying to extract the more delicate flavors/aromas while avoiding dark color or tannin. The juice ferments until I get the balance of sweet and crisp I’m looking for. I arrest the ferment by chilling the wine and bottle a short time later. The difference between this wine and some pink wines with some residual sugar (not a white zin, I promise!) is that the grapes are harvested with low pH (high acid) as opposed to a rose made simply by siphoning (saignée) juice off of a tank meant for red wine. The chemistry is completely different. I really think we’re striking a balance of subtle sweetness and crisp acidity so I thank you for considering the wine.
@6soleswinery My name is Chris and I’m the owner/cutodian and sole employee at Seis Soles. I’m an open book!
@6soleswinery Thank you Chris for the additional insight on the wine.
@6soleswinery Interesting. I’m very fond of Sue Tipton’s Lodi area white and rose Rhône varietals…. Good to see you picking at appropriate Brix levels. Curious how the wines might turn out if you let them ferment more or less dry. Gotta say I’m not a fan of significant RS unless wines are intended as dessert wines.
@rpm I’m glad you’ve had a chance to try some of Lodi’s best in Sue’s lineup. The Grenache Blanc in my white Blend comes from her vineyard. I hear you on the RS! This specific wine is meant to serve that area where experienced wine lovers and novice wine drinkers can sometimes intersect. I would describe the sweetness as being present but subtle and balanced. A sweet moscato is usually 30 to 50 g/L of RS where this Rosé has 6x LESS sugar if that helps paint the picture. Much more light and refreshing as opposed to being heavy and viscous or confectionary. Thanks for the feedback!
Unfortunately this doesn’t ship to Iowa or I’d be in for some. Thanks to Chris for the participation.
Regarding the RS level, which concerns some of us, but I understand it in this context: here is an article I found, take it for what you want, it does have “Folly” in the title after all:Wines from Dry to Sweet (Chart)
I shows 8g/L as still in Dry but at the border of Off-Dry, and Semi-Sweet doesn’t start until 18g/L. It does go on to explain different rules for sparkling, and also an interesting topic “Our mouths are not that smart” which explains a common thing discussed on this board where things like Viognier and Gewurz are described as “sweet” by some people even if they are actually very low RS.
Also I’ll note that it ends with a focus on calories from the “sugar” in high-RS wines, which seems somewhat strange as the alcohol will eventually still be processed similarly in your body even on a very dry wine.
@pmarin thank you for the context! My experience over the years has shown me that we tend to like a little more sugar in our wines than we realize. If I ask someone if they like sugar in their wines the answer is usually “I like the wine bone dry” but seeing what wines they end up taking home paints a different picture. I think it’s all fair game and my job as a winemaker is to be honest and let people decide. If you are on the fence about this I encourage you to try it. I’ve poured this wine in some brutal settings and have come away very encouraged that I’m onto something.
In for a case, enjoying the winemaker participation plus
my wife and my UPS driver’s wife both like off dry wines!
/giphy lucrative-handsomely-honey
Thank you!