In a small bowl, combine the chili sauce, brown sugar, wine and water. Mix well. Pour 1/4 of the chili sauce mixture into a roasting pan. Place the brisket on the sauce, fat side up. Pour remaining chili sauce mixture over brisket, then place the sliced onion, cloves, peppercorns and bay leaves over mixture. Cover tightly and bake for 50 to 55 minutes per pound or until the meat is fork tender.