Balinese wine was originally the dream of a few Australian entrepreneurs, who saw a market among Bali's tourists for a local product and were looking for a way to circumvent Indonesia's steep import duties on wines and spirits.
It’s true that in the past Bali’s wines haven’t received very good reviews amongst international travellers however over the past few years Bali’s wineries are getting very serious about their winemaking and have taken steps like employing reputable and experienced winemakers from around the world and the local vintages are certainly improving, some having achieved international recognition.
Established in 1994 Hattens Wines are one such Bali company prepared to put its money where its mouth is. Aussie Don Buchanan was engaged by Hattens as its CEO and head winemaker and almost immediately changes were noticed. Hattens Winery now boasts all the latest winemaking equipment, which says Buchanan, ‘is used to crush grapes nearly every week, 52 vintages a year’. The tropical wine industry had grown so much it might be time to consider a third categorization for wine. Traditionally wine is split between the "old world" - Europe - and the "new world" - California, South Africa, Australia and South America. "With the way things are going, I think a good argument can be made for a third category called 'tropical world,"' he said.
However, Buchanan said Hatten didn't have grand ambitions to export its wines all over the world, "We are a boutique winery, and we will always be a boutique winery," he said. "We aren't thinking of expanding or exporting much outside of the domestic market. We simply want to offer tourists and the people that live here a quality local option."
Grown on the company’s 15 hectare estate near Singaraja in Bali’s far north, the vines are trained on a high pergola to maximise airflow and minimise disease. They produce three crops per year and there are three varieties of grapes grown:
“Belgia”, a member of the gordo family used to make low alcohol dry white, and a slightly sweet version;
“Alphonse Lavallee”, a red variety propagated from seed, providing a sparkling wine base and a simple dry red
“Chasselas rose Talou”, which is also found on the French-colonised island of Reunion but nowhere else. Very high in acid, it is also used as a sparkling wine base.
The rosé, the company's flagship wine and Indonesia's first, is meant to complement the country's spicy food and is normally served chilled. It is made from the Alphonse-Lavalée grape and was a finalist at the Portugal Winemaster's Challenge in 2003. Hatten's “Alexandria”, a white dessert wine, won third place at the 2003 International Wine and Spirits Competition in London.
For more information go to: http://www.hattenwines.com/
Using grapes grown in the northern region of Bali, Indico Wines produces its wine from vines believed to have been brought to Bali by early traders on their way to the Spice Islands. Today, the grapes are used to produce two reasonable table wines, a young red and a dry white. Indico recommends that both wines be served chilled.
Many hotels, restaurants, bars and supermarkets throughout Bali serve its wines. Located at Jayan Raya Puputan region, the factory of Indico Wines is visited by many tourists visiting Bali and visits to the winery in north Bali can be arranged upon request
For more information go to: http://baliwine.com
BALI MOON LIQUERS
Bali Moon started life in the early 90’s as a small family operated business in Sanur. In its simple beginnings it produced a traditional product called “tuak jaka” which is a sugar palm alcohol which was fermented with fresh fruits. Word soon spread of its quality and unique taste and with the combination of another locally run family ceramics business, Bali Moon Liqueurs was born.
Bali Moon is now a thriving business and a well respected name in cocktail mixing industry, it would be hard to find a bar in Bali that doesn’t stock the brand. Bali Moon Liqueurs now supplies its products to over 1000+ outlets throughout Indonesia and blends there long history and strong branding with refined western production methods ensuring production of a smooth, well-balanced fruity liqueur.
Bali Moon Liqueurs is available in two distinct packaging options. ‘The Original from Bali’ ceramic bottle established a name and brand identity through its unique design. Using earth-toned ceramics made from central Javanese clay to produce unique and eye-catching bottles, the bottle itself is based on the traditional Balinese ‘Bale Bengong’ or Gazebo. With the colour of each roof representing each individual flavour, the Bali Moon Liqueurs ceramic bottle is piece of a classic packaging for a unique product.
Bali Moon Liqueurs is available in seven great tasting fruit flavours: Banana, Coffee, Coconut, Pineapple, Melon, Triple Sec, Blue Curacao. Bali Moon Liqueurs is always looking into expanding and diversifying its products and many new flavours are being researched for introduction into the Bali Moon range.
For more information go to: http://www.balimoonliqueurs.net
WHERE DO YOU GET IT ????
Rame's Wine Shop (Jimbaran & Sanur)
Go to: http://www.rameswine.com
Bali Liquor Store (Seminyak)
Go to: http://bbcwines.com/
Lamak Cellars (Ubud)
Go to: http://www.lamakbali.com
Hallo Liquor Express (Anywhere Home Delivery)
Go to: http://www.hallorestaurants.com/bali_liquor_store.html
For the low down on Bali’s Beer go here: