DAN'S WINE BLOG- WINING IN BALI

Friday, August 11, 2023

?Did you know that they grow grapes and make wine in Bali? Yes, they sure do! I found this out in Hong Kong a few years ago while attending the Hong Kong International Wine & Spirits Fair. I was roaming around the back corner of the exhibition hall where the wines from the lesser wine countries like China (heaps of Cabernets), Japan (superb Chateau Mercian Koshu), Thailand (GrandeMonte’s outstanding Durif), India (Grover – the whole range is darn good), Mexico (L.A. Cetto’s sensational Zinfandel), Azerbaijan (can’t remember the brand, but a great, classy Merlot) etc., were located and lo-and-behold I came across a winery from Bali. Yep, amid the tourism hoopla, Bali actually has five wineries. This one was Hatten Winery which was setup in 1994 by local entrepreneur, Pak Gus Rai, whose family has been making Balinese rice wine since 1964. He engaged James Kalleske, one of the well-known Barossa wine Kalleske’s, who is ably assisted by Yeni Iramahayani, Indonesia’s first female winemakers. Their vineyards are scattered along the north-western coast of the island.

?Uniquely, wineries on Bali have three crops of grapes a year as the combination of high temperatures, abundant rain and rich volcanic soil has the vines working in overdrive with no rest/down time. ?Along the way Hatten have trialled 50 different grape varieties in order to arrive at the current portfolio of eight wines. All wines are “non-vintage” due to them having three vintages each year.

?The wines are:

??Tunjung “Method Traditionelle” Sparkling White – from Muscat St Vallier, Colombard and the native, Probollingo Biru.

?Aga White (semi-sweet) – a blend of Muscat St Vallier, Chenin Blanc and Colombard.

?Sweet Alexandria – a blend of Muscat Saint-Vallier and Chenin Blanc.

?Jepun Sparkling Rosé – a blend of Alphonse Lavallée, Muscat Saint-Vallier and Muscat Blue.

?Aga Rosé – Multi-variety blend.

?Sweet Shiraz – Syrah with a dash of Malvasia Nera and Muscat Blue added.

?Aga Red – Syrah, Alphonse Lavallée and Malvasia Nera.

?Pino de Bali (fortified) – This is a magnificent, sweet aged, fortified wine which has been in their Solera system for at least five years. When I tasted this back in 2018 it was reminiscent of a fairly high quality Australian commercial Muscat and it was “well moreish”.

?From the tasting I did back then, all of the wines were slightly sweet, which is a bit of a challenge to the average Aussie palate BUT that degree of sweetness is absolutely spot on when the wine is accompanying any one of the spicy local dishes. The sweetness cuts through the heat and spice and really enhances the flavours of the dish.

?So if/when you visit Bali, instead of paying an outlandish amount of money for a bottle of Jacobs Creek or Yellow Tail, etc., why not be a tad experimental and buy a local wine. Whilst I can’t vouch for the other four wineries, I can for Hatten, and I will tell you that their wines are an excellent accompaniment for the local food dishes. Go on have a go, I am sure that you will be pleasantly surprised.

?Well that’s it for this week! Have a great weekend and stay safe. Cheers, Dan T.

?PS: In 2017 Hatten was named Asian Winery of the Year.

?Winery Link:?www.hattenwines.com

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