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Mining Silver and Bronze in Bali

Bali’s Hatten Wines Wins Silver and Bronze Honors at Wine Style Asia Award


Bali News: Bali, Indonesia, Hatten Wine, Two Island, Alexandra, Pino De Bali, Wine Style Asia Award, Don Buchanan, Belgia grape
Click Image to Enlarge

(10/28/2011)

Hatten Wines – the company that has first pioneered Bali’s wine industry 18 years ago, has returned from the Wine Style Asia Award 2011, held in Singapore in conjunction with Wine for Asia conference, winning honors after undergoing careful scrutiny by a panel of 9 international judges who reviewed the competing wines for appropriate flavor intensity, balance between the key elements in the wine and a good length and quality in the after taste.

The judging took place on October 10 & 11, 2011, with the judges only advised of grape varieties and vintages. Scoring is based on a 100 point system with no more than 10% of the total entries receiving a coveted trophy and no more than 45% of the remaining entries being bestowed medals of Gold (85-100 points), Silver (77.5-84.9 points) and Bronze (70-77.4 points).

Organized since 2004, Wine Style Asia Award has become a premier platform that acknowledges achievement in wine making from vintages suitable to the growingly sophisticated Asia palate. The award saw over 460 entries resulting in 6 Trophies, 30 Gold medals, 115 Silver medals and 56 Bronze medal award-winning wines.

Bali’s own Hatten Wines' Alexandria won a Silver medal, the second time the wine has won a silver award in international competition. Made from Muscat grapes grown on the island of Bali this slightly sweet elegant table wine is a popular accompaniment for Balinese and Indonesian food, offered in leading hotels and restaurants in Bali and across Indonesia.

Also singled out for recognition with Hatten’s two fortified wines Pino de Bali Red and Pino de Bali - both earning bronze medals. These wines are made and matured in a “solera” of French and American oak barrels for up to 5 years in order to achieve the consistence, maturity and style demanded by technical advisor and winemaker-oenologist Don Buchanan.

Australian-born Buchanan has practiced his craft in many locations around the world, his work at Hatten Wines is bringing the highest standard of wine making to all areas of the business, ensuring consistency and quality of the Hatten and Two Island range of wines.

Tasting note

ALEXANDRIA
- Silver Medal Winner. Alexandria is made from the Belgia grapes grown in Hatten Wines vineyard. The grapes, ripe and sugar-filled, are processed to bring the very fruity and perfumed grape flavor to its delightful taste. Sweet wines are appreciated as some of the most complex and impressive flavors and aromas in the wine world. 
This medium-sweet white wine is very aromatic with grapey characters and lovely floral perfumes. The fruity palate is well balanced between sweetness and acid, leaving a refreshing aftertaste. 
Alexandria takes its name from the Muscat of Alexandria grape variety, a close cousin of the Belgia grapes.

PINO DE BALI – WHITE Bronze Medal Winner. Aged in oak, the fortified wine is delicate with a warmth on the palate. The flavor is enhanced by raisin and woody overtones, along with orange peel and nutty aromas. Pinot White has a smooth finish yet not overly sweet.

Pino de Bali makes for a delicious drink before dinner but is also highly recommended with a ‘paté’ as hors d’oeuvres or rich cheese like blue vein.

PINO DE BALI – RED – Bronze Medal Winner. Inspired by the French Pineau des Charentes method, Hatten Wines Pinot de Bali Red is presented in a 375 ml souvenir bottle. Pino Red is an ‘apéritif’ wine, which has been fortified prior to fermentation, meaning spirit has been added to the juice, stopping any yeast activity and therefore retaining primary aromas of the grapes.

The Rosé (Red) version, made from the local Alphonse-Lavallée grapes, delivers a walnuty and dried apricot scent on the nose along with sweet red fruits flavors. Luscious amber in color, the wine is well integrated with the alcohol; the finish is sweet on the palate and a touch hot.


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