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WINE TRAINING H A N D B O O K


Contents

Chapter 1

ABOUT WINE Wine History Wine Category

Chapter 2

THE WINE WORLD The Old World Wines The New World Wines The New Latitude Wines

Chapter 3

THE COMPANY History Founder Wine Maker The Awards

Chapter 4

WINE MAKING PRACTICES The Grapes Wine Making Process Hatten Wine’s Product Two Islands Wine’s Products

Chapter 5

SELLING HATTEN & TWO ISLANDS

Chapter 6

HOW TO STORE & SERVE WINES

Chapter 7

WINE TERMINOLOGY

Chapter 8

WINE PAIRING

Chapter 9

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4

5

8

26 27 28 29

WINE MYTOLOGY

30

FAQ

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Chapter 1

ABOUT WINE

WINE HISTORY Wine has evolved as part of European life, culture and diet since time immemorial. Wine making emerged in Europe with the expansion of the Roman Empire throughout the Mediterranean, when many major wine producing regions that still exist today were established. Even then wine making was a precise husbandry that fostered the development of different grape varieties and cultivation techniques. Barrels for storing and shipping emerged, bottles were used for the first time, and even a rudimentary appellation system developed as certain regions gained a reputation for fine wine. As wine production became progressively refined, its popularity increased, and wine taverns became a common feature in cities throughout the Empire. The culture of wine in Europe predates the Romans: in ancient Greece, wine was praised by poets, historians and artists, and was frequently referred to in the works of Aesop and Homer. In Greece, however, wine was considered the privilege of the upper classes. Dionysus, the Greek god of wine, represented not only the intoxicating power of wine, but also its social and beneficial influences. He was viewed as the promoter of civilization, a lawgiver, and lover of peace — as well as the patron deity of agriculture and the theatre. Indeed, according to ancient Greek historian Thucydides, “the peoples of the Mediterranean began to emerge from barbarism when they learnt to cultivate the olive and the vine”. With the passing of the centuries, the art of wine making spread to France, Spain, Germany and parts of Britain. By this time, wine was considered an important part of daily diet and people began to favour stronger, heavier wines. European appreciation of wine endured throughout the Dark Ages. Partly because drinking water was still unreliable, wine was the preferred alternative to accompany meals. At the same time, viticulture and Oenology (winemaking) advanced thanks to the husbandry of Church monasteries across the continent, which gave rise to some of the finest vineyards in Europe. The Benedictine monks, for example, became one of Europe’s largest wine producers with vineyards in France’s Champagne, Burgundy, and Bordeaux regions, as well as in the Rheingau and Franconia regions of Germany. The merchant and noble classes had wine with every meal and maintained well-stocked cellars. During the 16th century wine became appreciated as a more sophisticated alternative to beer and as wine products began to diversify, consumers began to value the concept of varying their drinking habits. People began to discuss the virtues and vices of wine with greater gusto than in previous centuries. Elizabethan England’s celebrated bard Shakespeare remarked that “good wine is a good familiar creature if it be well used”, implicitly commenting on the misuse of wine at this time. The Shakespearian era saw the availability of fresh drinking water in London, a breakthrough that moved the wine industry into a new age.

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Improved production techniques in the 17th and 18th centuries resulted in the emergence of finer qualities of wine, glass bottles with corks began to be used, and the corkscrew was invented. The French wine industry took off at this point, with particular recognition being given to the clarets (what we now call Cabernet Sauvignon) of the Bordeaux region by merchants from the Low Countries, Germany, Ireland and Scandinavia. Bordeaux traded wine for coffee and other sought-after items from the New World, helping to cement the role of wine in emerging world trade. While the 19th century is considered the golden age of wine for many regions, it was not without tragedy. Around 1863 many French vines suffered from a disease caused by the Phylloxera aphid, which sucked the juice out of the roots. (Over 85% of all vines in France were wiped out by Phylloxera). When it was discovered that certain species of vines in North America were resistant to Phylloxera it was decided to plant American vines in affected French regions. Also at this time French winemakers moved to the Rioja region in northern Spain and taught the Spanish people to make wine from local grapes. Over the last 150 years wine making has been totally evolutionized as an art and science. With access to refrigeration it has become easy for wineries to control the temperature of the fermentation process and produce high quality wines in hot climates. The introduction of harvesting machines has allowed vineyards to become larger and more efficient. Although the wine industry faces the challenge of meeting the demands of an ever-larger market without losing the individual character of its wines, technology helps to ensure a consistent supply of quality wines. Modern wine appreciation pays homage to the timeless art of wine making and demonstrates the importance of wine in the history and diversity of European culture.

WINE CATEGORY ( BASED ON VINIFICATION ) 1. SPARKLING WINES

Sparkling wines such as champagne, contain carbon dioxide which is traditionally produced naturally from fermentation, or more recently force-injected after fermentation. Using the traditional process, the wine is fermented twice, the second fermentation taking place in the bottle to capture the carbon dioxide gas. Sparkling wines that gain their carbonation from the traditional method of bottle fermentation are labelled “Bottle Fermented”, “Méthode Traditionelle”, or “Méthode Champenoise” The styles of sparkling wines:

Non-Vintage If the cuvée is made up less than 85% of the year’s vintage, the final wine must be labeled as Nonvintage or without any indication of the year. Vintage If 85% or more of the cuvée comes from the current vintage. Blanc de blancs If the cuvée is made up of wine from 85% or more of Chardonnay grapes. Blanc de Noirs If the cuvée is made up of wine from 85% or more of Pinot Noir grapes. Rosé If some red wine is added to the cuvee, or if some skin contact is allowed during the making of the base wine. Prestige The very best wine from each company is often referred to as their Prestige wine.

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2. STILL WINES

Still wines are wines that have not gone through the sparkling wine methods and have no effervescence. When people think of wine, it is actually still wine (also known as table wine, that is most typical). During fermentation the yeast consume the sugar and turn it into alcohol, a byproduct of this process is carbon dioxide. If the carbon dioxide is allowed to escape the wine is referred to as still. Still wines are classified into: Red wine Fermented from red grape skins, seeds and juice. The colour of red wine comes entirely from the skins of the grape, the only part of the grape that contains any colour. White wine Fermented from white grapes without the skin or seeds. RosĂŠ wine Fermented from a variety of red grapes or white grapes. The wine gets its color from the red grape skin. The contact period between the skins and the juice is rather brief. Thus, the pale wine color. The color is also influenced by length of skin contact and types of grapes. 3. FORTIFIED WINES

Fortified wine is wine with an added distilled beverage (usually brandy) bringing the average alcohol content up around 17-20%. Fortify means ‘to make stronger’. This kind of wine is usually using the solera system for storing casks of wines of different ages. Generally, the oldest wines are stored in the bottom barrels and the youngest at the top. At various times of the year a quantity of wine is drawn off from the barrels on the bottom row of the solera. This portion of wine is then replaced with a younger wine from the next highest layer of the barrels, and so on.

New Wine

2nd Criadera

1st Criadera

Solera

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Chapter 2

THE WINE WORLD

THE OLD WORLD WINES

Old World wine refers primarily to wine made in Europe like Austria, France, Germany, Italy, Portugal, Romania and Spain but can also include other regions of the Mediterranean basin with long histories of winemaking such as North Africa and the Near East. Old World wines are traditionally more ‘terroir’ and structure driven. Terroir is often used to describe the aspects of a wine that are derived from its direct environment, such as soil, climate and topography, that are often out of the winemaker’s control. Old World wines tend to retain a more obvious minerality or savoriness, when compared to new world wines. Old World wines tend to be lighter-bodied, exhibiting more herb, earth, mineral and floral components. A clear philosophy exists in old world winemaking that includes minimal intervention in the winery and a large focus on grape quality in the vineyard. This allows large vintage variation (due to weather changes) and a very honest expression of the particular site or block of grapes.

THE NEW WORLD WINES

New World wines are those wines produced outside the traditional wine-growing areas of Europe and the Middle East, in particular from Argentina, Australia, Canada, Chile, New Zealand, South Africa and the United States. The New World philosophy generally placed less sanctity on the preeminence of ‘terroir’, and more on the preservation of varietal fruit character, believing that the appropriate harnessing of scientific and technological best practices in the vineyard and in the winery could iron out any ‘terroir’ imperfections. The climates of New World wine regions are often warmer, which tends to result in riper, more alcoholic, fullbodied and fruit-centered wines. These wines are often made in a more highly extracted and oak-influenced style. New World wines retain their more forward fruit, no matter how strongly they portray their a sense of ‘place’. In terms of style, New World wines are typically more ‘fruity’; modern, squeaky clean, fruit forward and in general more varietal driven.

THE NEW LATTITUDE WINES

Called ‘new latitude wines’ by Jancis Robinson, the non-traditional wine areas are now promoting some award winning wines and making a statement of their own: wines – good wines - can be crafted from grapes grown in tropical areas. New Latitude wine is a combination of the New and the Old World accentuated with an exotic touch and a new wine world to discover. These wineries and their ‘new latitude wines’ are now appearing in India (Sula Wines, Bliss Wines, Blue Star Agro & Winery), Thailand (Siam Winery, Queen Wines) Réunion Island, Vietnam (Dalat) and of course, with Hatten Wines in Bali although we have been making wine for more than 18 years. These wineries all use locally grown grapes to make their wines.

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Chapter 3

THE COMPANY

HISTORY

Defying the popular notion that growing grapes and producing quality wine in the Asian tropics is near impossible, Hatten Wines has managed to establish a successful wine trade while gathering some international recognition. Founded in 1994 by Ida Bagus Rai Budarsa, the first and only true Balinese winery, Hatten Wines bring a taste of Bali to hotels and restaurant tables all over Indonesia. From its inception Hatten Wines has been recognized as a pioneer in winemaking and viticulture, a tradition that continues to this day. Thus, made Hatten Wines being voted in the top 10 for fastest improving producers in Asia, Hatten Wines is committed to international standards of quality and taste. Hatten Wines uses local grape to produce its wines from its own vineyards in North Bali (Buleleng Regency) which grows the local black grapes – the Alphonse-LavallÊe French table grapes and white grape varieties Belgia and Probolinggo Biru. These varieties are grown in vineyards along the North Coast of Bali, and need no dormant periods as wine vines do, hence the possibility for Hatten Wines to produce wines year long. It is at the winery in Sanur, where the knowledge and experience of Australian consulting winemakers come into play. This solid team of the Australian artist winemaker and Balinese owner, have now two brands under their watchful eye. Hatten Wines Milestones

1992 : Pak Rai had the vision of producing wines using locally grown grapes. Established the first winery in Bali and began searching for grape varieties in Indonesia that could be made into grapes 1994: Launched the first vintage of RosĂŠ wine 2000: Launched Jepun sparkling wine 2001: Launched Aga Red 2002: Launched Aga White 2003: Launched Tunjung sparkling wine / Alexandria / Pino de Bali 2007: Launched Two Islands - Chardonnay & Shiraz 2009: Launched Two Islands - Riesling & Cabernet Merlot 2011: Mr Gus Rai Awarded Wine Pioneer Award for Southeast Asia

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FOUNDER

Ida Bagus Rai Budarsa

The man which was saluted as a wine pioneer in Asia in 2011 by successfully venturing on what seems to be an impossible mission, producing quality wines on the tropical island of Bali. Born from a family which has been producing rice wines since 1968 and founded by Ida Bagus Oka Gotama, the family started with Dewi Sri, the leading producer of rice wines and arak Bali, which then started producing the award – winning Balinese wines. His vision is to make Hatten Wines as one of the icon products of Indonesia.

WINE MAKER

James Kalleske James Kalleske may be recently appointed as the winemaker for PT Arpan Bali, but he is definitely not the “new kid on the block!”.Born and raised in the land great wine, the Barossa Valley, James learned to make wines when he was 17 years old. He finished his Bachelor degree in Science majoring in Oenology and Viticulture at Curtin University where he received Dean’s Award for ‘most outstanding student’ in his final year of study. His passion of making wine brought him to Grant Burge wines in the Barossa Valley where he conducted his first two vintages. He was awarded with 5 star Halliday Winery Ratings while he was working for Rockfield Estate Wines & Thompson Estate Wines in Margaret River. His passion of wine also brought him to an opportunity to be working with and mentored by four of Australia’s greatest and most renowned winemakers; Bob Cartwright, Cliff Royle, Vanya Cullen and Virginia Wilcock, as well as France’s prized 5th generation winemaker Alphonse Mellot. In June 2012, James has moved his young family to Bali to join Hatten Wines, the awardwinning winery.

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THE AWARDS

BRONZE

AGA WHITE

2012 SILVER MEDAL, Wine & Spirits Asia Wine Challenge 2012 Singapore.

ALEXANDRIA

2012 BRONZE MEDAL, Wine & Spirits Asia Wine Challenge 2012 Singapore. 2011 SILVER MEDAL, Wine & Spirits Asia Award 2011 Singapore. 2003 BRONZE MEDAL, Wine & Spirits Asia Competition London, UK.

ROSÉ

2012 RECOMMENDED MEDAL Wine & Spirits Asia Wine Challenge 2012 Singapore.

BRONZE

JEPUN

2012 RECOMMENDED MEDAL Wine & Spirits Asia Wine Challenge 2012 Singapore.

TUNJUNG

2012 RECOMMENDED MEDAL Wine & Spirits Asia Wine Challenge 2012 Singapore.

PINO de Bali

2011 BRONZE MEDAL, Wine & Spirits Asia Wine Challenge 2012 Singapore. 2011 BRONZE MEDAL, Wine Style Asia Award 2011 Singapore.

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Chapter 4

WINE MAKING PRACTICES

1. THE GRAPES A. Bali’s Original Vineyards

Alphonse-Lavallée French table grape originated from a seed sown by a nurseryman from Orlénes (France) in 1860. It was later named Alphonse Lavallée, after France’s horticultural societie’s presedent at the time. It was thought to be Isabella grapes at beginning of Hatten Wines operations but then identified by an expert as Alphonse-Lavallée. Wine made from Alphonse-Lavallée. Hatten Rosé Hatten Aga Red

Alphonse-Lavallée

Hatten Jepun Sparkling Rosé Hatten Pino de Bali Belgia Possibly originating from Egypt and spreading to the Mediterranean during the Roman Empire, this grape vine is closely related to Muscat of Alexandria Variety Grapes. Wine Made From Belgia Grapes. Hatten Alexandria Hatten Aga White

Belgia

Hatten Pino de Bali Probolinggo Biru This local grape variety was sourced by Hatten Wines from the Probolinggo area of Java and is very well adapted to the tropical climate. Wine Made From Probolinggo Biru Grapes. Hatten Tunjung Brut Sparkling

Probolinggo Biru

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B. From the vineyards of South Australia

Shiraz

Chardonnay

Riesling

Cabernet Merlot : it’s a blend of Cabernet Sauvignon and Merlot grapes

Cabernet Sauvigon

Merlot

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2. WINE MAKING PROCESS The White Winemaking Process

HARVESTING THE GRAPES

or

CRUSHING

PRESSING From the Vine

JUICE Addition of yeast

FERMENTATION

CLARIFICATION & STABILISATION

STORAGE

STAINLESS STEEL TANKS

OAK BARRELS

PREPARATION FOR BOTTLING BOTTLING MATURATION IN THE BOTTLE

This method is applicable for Aga White and Alexandria 10


The Red Winemaking Process

HARVESTING THE GRAPES

CRUSHING

MIXTURE OF JUICE SKIN & SEEDS (termed must)

Addition of yeast

From the Vine

FERMENTATION DURING THIS PERIOD COLOUR, TANNINS & FLAVOUR COUMPOUNDS ARE EXTRACTED FROM THE SKIN

PRESSING

FREE RUN

PRESSED FRACTION

COMBINE OR KEPT SEPERATE WITH OR WITHOUT MALO-LACTIC FERMENTATION

CLARIFICATION & STABILISATION

STORAGE

STAINLESS STEEL TANKS

OAK BARRELS

PREPARATION FOR BOTTLING BOTTLING MATURATION IN THE BOTTLE This method is applicable for Hatten Wines Rosé and Aga Red 11


Traditional Methode Champenoise

This method is applicable for Hatten Wines Tunjung Sparkling Brut

This method is applicable for Hatten Wines Jepun Sparkling Rosé HARVESTING THE GRAPES

PRESSING

JUICE

PRIMARY FERMENTATION Addition of yeast

FINISHED WINE Termed “Base Wines” CLARIFICATION

STORAGE OF BASE WINES THE BLENDING PROCESS The Curveé SECONDARY FERMENTATION STORAGE ON YEAST LESS REMOVAL OF YEAST LESS ADDITION OF EXPEDITION LIQUEUR CORKING & FINAL PACKING

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Reserve Wine


Vineyards

Singaraja - North Bali

Winery

Sanur - Bali

The Cellardoor Kuta - Bali

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3. HATTEN WINE’S PRODUCT

ROSÉ

ROSÉ

Variety Analysis

: Alphonse-Lavallée : 11% alc

Winemaking This is our most popular local wine and is even better with improved fruit selection, better refrigeration giving brighter colour and more elegant flavour. Style Colours Nose

: Fresh. Dry. Unoaked. : Bright pale crimson colour. : Tropical fruit & floral aromas.

Palate A hint of strawberry. Accompaniment This stylish and delicious local wine is excellent on its own or as accompaniment to spicy Balinese and Indonesia cuisines. Can be served chilled and also used as the base for cocktails. Storage and presentation Ideally stored at 18o C or less. Higher temperature will result in faster development and shorter shelf life. Not designed for extended storage. Serving: 8˚ - 10˚C.

Available in 750 ml bottle and 2 Ltr Cask.

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AGA RED AGA RED

Variety Analysis

: Alphonse-LavallĂŠe : 11,5% alc

Winemaking The demand for this popular local wine has grown substantially in the last 12 months as the methods used to produce it have improved. New equipment has allowed longer fermentation on skins, higher alcohols, deeper colour and flavours development and greater. Style Colours Nose

: Medium - Light bodied. Lighty oaked. : Cherry red colour. : Tropical berry fruit aromas.

Palate Soft, generous and fuity with the fine tannins on the finish. Accompaniment This stylish and delicious local red wine is excellent on its own or as accompaniments to curries, rendang, grill meats, spicy dishes & indian food. Can be served chilled and also used as the base for cocktails. Storage and presentation Ideally stored at 18o C or less. Higher temperature will result in faster development and shorter shelf life. Will soften and mature with some bottle age. Greatly improved by decanting prior to serving. Serving: 8Ëš - 12ËšC.

Available in 750 ml bottle and 2 Ltr Cask.

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AGA WHITE AGA WHITE

Variety Analysis

: Belgia (Muscat of Alexandria family) : 11% alc

Winemaking The demand for this popular local wine has grown substantially as the methods used continue to improve. New equipment has allowed cooler fermentation temperatures, improved filtration to retain greater freshness and fruit elegance. Style Colours Nose

: Medium bodied. Crisp. Dry. Unoaked. : Pale straw Colour with a hue of green. : Delicate “muscat” & tropical fruits aromas.

Palate A delicate “muscat” fruit flavor with a clean crisp and a hint of citrus. Accompaniment This stylish and delicious local white wine is excellent on its own or as accompaniments to seafood dishes, white meats & spicy food. Can be served chilled and also used as the base for cocktails. Storage and presentation Ideally stored at 180o C or less. Higher temperature will result in faster development and shorter shelf life. Not designed for extended storage. Serving: 5˚ - 8˚C. Available in 750 ml bottle and 2 Ltr Cask.

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ALEXANDRIA ALEXANDRIA

BRONZE

Variety Analysis

: Belgia (Muscat of Alexandria family) : 10,5% alc

Winemaking The demand for this popular local wine continues to grow. An ideal entry wine for consumers new to the pleasures of enjoying wine. Style Colours Nose

: Sweet. Fruity. Unoaked. : Pale gold in Colour. : Full & Aromatic ripe Muscat fruit.

Palate Sweet & delicate tropical fruit flavours. Accompaniment This stylish and delicious local white wine is excellent as aperitif or as accompaniment to spicy Balinese, Indonesia cuisines, cheese, cured & smoked meat. Can be served chilled and also used as the base for cocktails. Storage and presentation Ideally stored at 18o C or less. Higher temperature will result in faster development and shorter shelf life. Not designed for extended storage. Serving: 5Ëš - 8ËšC.

Available in 750 ml bottle.

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JEPUN

JEPUN SPARKLING ROSÉ

Variety Analysis

: Alphonse-Lavallée : 11,5% alc

Winemaking The demand for this popular local wine has grown with improvement in fruit selection, cooler fermentation and longer storage ‘ sur lie’ has produced finer ‘ bead’ brighter colour and greater freshness and fruit elegance. Style Colours Nose

: Sec (sweet), Methode traditionelle/ champenoise. : The wine has pale salmon pink colour. : Fresh light strawberry fruit aroma.

Palate Frutty, mixed berries and citrus. Accompaniment This stylish and delicious local ‘ pink bubbles’ is excellent for that special celebration occasion or everyday as a celebration of life. Served chilled with a fresh strawberry. Maybe used as the base for cocktails. Good with canapés, desserts and light meals. Storage and presentation Ideally stored at 18o C or less. Higher temperature will result in faster development and shorter shelf life. Not designed for extended storage. Serving: 3˚ - 5˚C. Available in 750 ml bottle.

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TUNJUNG TUNJUNG BRUT SPARKLING

Variety Analysis

: Probolingo Biru : 11,5% alc

Winemaking The demand for this popular local wine has grown with improvement in fruit selection; judicious blending of white juice from Alphonse, cooler fermentation and longer storage ‘sur lie (over 12 months) has produced finer ‘bead’ brighter colour and greater freshness and fruit elegance. Style Colours Nose

: Brut (dry), Methode traditionelle / champenoise. : Pale straw yellow colour. : Complex, nutty, frutty lime & lychee aromas.

Palate Fresh light lime and lychee flavours, balanced, long finish. Accompaniment This stylish and delicious local sparkling white wine is excellent for that special celebration occasion or everyday as a celebration of life. Served chilled with a fresh strawberry. Maybe used as the base for cocktails. Storage and presentation Ideally stored at 18o C or less. Higher temperature will result in faster development and shorter shelf life. Not designed for extended storage. Serving: 3˚ - 5˚C.

Available in 750 ml bottle

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PINO de Bali PINO de BALI

BRONZE

Variety Production year Analysis

: Alphonse Lavallée and Belgia : Solera (average age 5 years) : 17,5% alc

Winemaking This ‘fortified’ style is like a port wine, and is produced by adding brandy spirit to fresh red and white grape juice to prevent fermentation and retain the natural sugars. The wine is given long term maturation in our ‘Solera’ (5 years) of French, American and Hungarian oak barrels. Style Colours

: Oak barrel matured : Light red tawny colour

Nose The wine has a delicate ‘raspberry’ fruit with a complex walnut, dried apricot and oak barrel development. Palate Delicate ‘ raspberry’ fruit with a complex walnut, dried apricot and oak barrel development. A pleasant luscious sweetness with a clean crisp acid and soft smooth tannins. Accompaniment This stylish and delicious local red wine is an excellent aperitif or as accompaniment to fresh and dried fruits. Can be served chilled and also used as the base for cocktails. Storage and presentation This wine is fully developed, can be stored at ambient temperature but is best served at 15o to 18o C. Available in 500 ml bottle

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Adelaide Hills

Barossa Valley

Its cool climate and good rainfall makes perfect conditions for producing Chardonnay.

Produces some of the world’s best Shiraz.

South Australia

Australia

Eden Valley

Coonawarra

Famous for its Riesling.

Internationally renowned for its Cabernet Sauvignon. 21


4. TWO ISLANDS WINE’S PRODUCT

CHARDONNAY CHARDONNAY

Variety Vintage Analysis

: Chardonnay : 2012 : 13% alc

Winemaking Originating from the wine region of South Australia, designed to offer distinct Australian wine characteristics. Fermentation, winemaking, maturation & bottling of Australian grown grapes is completed in our state-of-the art winery in Sanur. Style Colours Nose

: Medium full bodied, Light French oak. : Medium pale gold colour. : Distinctive varietal aromas of fig & melon, with a subtle hint of oak complexity.

Palate The wine has a sophisticated minerality exhibiting citrus fruit flavours, giving the wine a long and aromatic finish. Accompaniment This delicious easy drinking wine is an excellent accompaniment to poultry, seafood or lightly spiced and Asian dishes. Storage and presentation Ideally stored at 18o C or less. Higher temperature will result in faster development and shorter shelf life. Serving: 5˚ - 8˚C. Available in 750 ml bottle.

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RIESLING RIESLING

Variety Vintage Analysis

: Riesling : 2012 : 12,5% alc

Winemaking Originating from the wine region of South Australia, designed to offer distinct Australian wine characteristics. Fermentation, winemaking, maturation and bottling of Australian grown grapes is completed in our state-of-the art winery in Sanur. Style Colours Nose

: Medium bodied. Medium dry. Unoaked. : Pale straw colour. : Varietal aromas of spring flowers and pear.

Palate The racy palate is pure and crisp, with characters of white peaches with intense crisp finish. Accompaniment This dry South Australian Riesling is an ideal pairing with seafood, hors d’oeuvres and cheese dishes. Storage and presentation Ideally stored at 18o C or less. Higher temperature will result in faster development and shorter shelf life. Serving: 5˚ - 8˚C. Available in 750 ml bottle.

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SHIRAZ

SHIRAZ

Variety Vintage Analysis

: Shiraz : 2012 : 13,5% alc

Winemaking Originating from the wine region of South Australia, designed to offer distinct Australian wine characteristics. Fermentation, winemaking, maturation and bottling of Australian grown grapes is completed in our state-of-the art winery in Sanur. Style Colours Nose

: Full bodied. American oak maturation. : Deep ruby red color. : Varietal aromas of spicy cherry & black pepper enhanced by the mocha and vanillin aromas.

Palate Rich, ripe dark berries, full and soft tannins, luscious texture. Accompaniment This rich dark fruit flavours, full soft tannins & luscious texture makes this wine a great compliment to a broad range of meat, spicy dishes & red roasted veggies. Storage and presentation Ideally stored at 18o C or less. Higher temperature will result in faster development and shorter shelf life. Serving: 12Ëš - 16ËšC. Available in 750 ml bottle.

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CABERNET MERLOT CABERNET MERLOT Variety Vintage Analysis

: Cabernet Sauvignon and Merlot : 2012 : 13% alc

Winemaking Originating from the wine region of South Australia, designed to offer distinct Australian wine characteristics. Fermentation, winemaking, maturation & bottling of Australian grown grapes is completed in our state-of-the art winery in Sanur. Style Colours Nose

: Full bodied. French Oak maturation. : Ruby red colour. : Cassis & ripe plum aromas with a touch of varietal leafiness.

Palate Full-bodied, dark berry fruits flavoures & oregano, complimented by fine tannins and a clean but powerful finish. Accompaniment This stylish and delicious new addition is excellent as an accompaniment to strong flavoured Balinese and Indonesia meat dishes as well as red meats and hard cheeses. Storage and presentation Ideally stored at 18o C or less. High temperature will result in faster development and shorter shelf life. Serving: 12Ëš - 16ËšC. Available in 750 ml bottle.

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Chapter 5

SELLING HATTEN & TWO ISLANDS WHY SELLING HATTEN WINES & TWO ISLANDS RANGE? Our company is proud to be the leader in pioneering the production of quality Balinese wines at affordable prices. Hatten Wines has achieved International recognition and received 5 International Medals and 4 International Recommendations! Thus, made Hatten Wines being voted in the top 10 for fastest improving producers in Asia, Hatten Wines is committed to international standards of quality and taste. They are locally made and did not travel too far, so they are fresh The owner of Hatten Wines Ida Bagus Rai Budarsa has received a Pioneer of Wine at the 2011 Wine for Asia Competition. Our goal is to enhance the Indonesian experience by giving training to understanding that there is a variety of top of the range products available throughout Indonesia both: beverage and food that is made here at home. Our wines are enjoyed by all market sectors: tourists, expatriates, domestic/local and business and Hatten Wines continues to be at the forefront of producing local wines at international standards, adding yet another dimension to their Balinese experience! People arriving in this beautiful country of Indonesia; prefer nothing better than experiencing locally made products such as the “unique� wines of Bali. Our wines are proven to pair perfectly with any kind of cuisine, especially the locals cuisines. By consuming and buying local products we help reducing the footprints and helping creating jobs for the locals, part of giving back to the community. High quality wines with very competitive price compare to other wines

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Chapter 6

HOW TO STORE & SERVE WINES STORING

DOES ALL WINE IMPROVE WITH AGE? Not everyday, inexpensive wines. Most wine, red or white, is ready to drink when it’s bought. The wines that benefit and mellow are fine, full-flavored wines such as Cabernet Sauvignon, Merlot, Shiraz, Red Bordeaux and Burgundy, Barolo, and Reserve Rioja and Chianti. HOW ABOUT WHITE WINES? White wines like Chardonnay and Riesling often benefit from at least short-term aging until about two or three years after the vintage date. DO I NEED A CELLAR TO STORE WINE? Not really. Wine is affected by heat, light, and vibration, so it should be stored out of the kitchen and away from machinery such as a refrigerator or washing machine. Boxing up the wine will keep out light well enough, and a closet is usually adequate storage space. Constant temperature is the most important factor. WHAT’S THE BEST TEMPERATURE? The ideal temperature for long-term storage is between 6°C 13 to 18°C; at between 18°C to 22°C, the wine isn’t harmed but will mature faster over several years. For short-term aging, storing wines outside that range shouldn’t be a problem.

SERVING Most whites should be well chilled to below 6 degrees C, with the exception of Chardonnay, which should be just lightly chilled so it doesn’t lose its complexity and full body. Rosé is more refreshing when chilled lightly. Light red wines like Hatten Aga Red, Beaujolais and Valpolicella benefit from a little chill, the coolness increases their liveliness. In Bali all wines should be served lightly chilled to European room temperature (below 20 degrees C), even Two Islands Cabernet Merlot and Two Islands Shiraz. Hatten Wines Rosé Aga Red Aga White Alexandria Tunjung Jepun Pino de Bali Two Islands Chardonnay Riesling Shiraz Cabernet Merlot

Serving Temperature 8o - 10o C 12o - 18o C 8o to 10o C 8o to 10o C below 7o C below 7o C 8o C 5o to 8o C 5o to 8o C 10o to 15o C 10o to 15o C

Storing Temperature

Ideally stored at 18oC or less. Higher temperature will result in faster development and shorter shelf life

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Chapter 7

WINE TERMINOLOGY Acidity. The acid naturally found in grapes contributes to its overall acidity. Low acid wines are described as “smooth” or “round” while high acid wines taste more “crisp.” Acidity is essential and natural in wine, but too little will make the wine taste dull, and too much can make the wine bitter or sour. Aroma. A wine’s aroma refers to individual smells a wine emits, such as fruits, spices or floral flavors.

Balance. Balance refers to the taste of the wine with regard to characteristics like acidity, sweetness, tannin and alcohol content. A quality wine is typically described as well-balanced, meaning no one dominates the others.

Body. The wine’s body is the impression the taster gets from feeling the wine in the mouth. Light-bodied wines feel lighter in the mouth, while full-bodied wines might feel heavy, or big, when tasted. Medium-bodied wines are somewhere in between.

Bouquet. The bouquet refers to the combination of aromas a wine produces, usually noticed by smelling the wine just before tasting. Complexity. Complexity is a term used to describe the depth of a wine, or the characteristics produced by the flavors and aromas in combination. Depth. Depth is a term often used when referring to the complexity, or multi-dimensional flavors of wine.

Fermentation. Fermentation is the process by which natural grape juice sugars are converted to alcohol by wild or cultured yeast. Fermentation usually takes place in a barrel or tank. Finish. The wine’s finish is the aftertaste, or the residual flavors and impression after tasting a wine.

Lees. Lees refers to the sediment that often forms in the bottom of a barrel after fermentation. This sediment is composed of particles of grapes and leftover yeast cells from the fermentation process.

Legs. The dripping lines on the inside of a glass after a wine has been swirled. Legs indicate viscosity or thickness of a wine, and more legs typically indicates a higher alcohol content. Mouthfeel. The texture of a wine when sensed on the mouth and tongue. For example, a sparkling white wine will have a much different mouthfeel than a still red wine. Nose. When talking about wine, the nose refers to the bouquet, or the aromas present when smelling a wine.

Tannins. Tannin refers to the bitter, astringent substance found in grape seeds and stems. Tannin is a preservative, so wines with more tannin can generally be stored, or aged, much longer before it is opened and enjoyed. Red wines are typically higher in tannins than white. Tannins contribute smooth and mellow flavors to aged red wines, but harsher, puckery aftertastes to younger reds. Varietal. The varietal refers to the type, or variety, of grape used to make a wine.

Vintage. A wine’s vintage means the year that the grapes were harvested for making wine.

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Chapter 8

WINE PAIRING Matching wine and food has become an amateur’s game and an expert’s headache in the last few years: this fun and interesting quiz for the palate, has fueled debates and been the source of many magazine articles. Most people have heard of “red wine with red meat, and white wine with white meat or fish”. Although this is not a bad base to start with, it is not a rule of thumb. The only rule about wine is that we should drink what we enjoy… many connoisseurs prefer red wine with tuna, salmon and BBQ chicken, and enjoy white wines with pork, ham and cold beef sandwiches. We highly recommend you explore the facet of sauces: a white meat with a dark rich sauce may be very pleasant with a light red wine. Asian dishes with spices may gain in intensity with a medium sweet white wine. Matching wines with the sauce of the dish will make for an interesting discussion with your dinner party. There is no such thing as a perfect wine for a dish. The cards that follow give several food recommendations for each wine, and sometimes they recommend several wines for the same food. The reality is that wine is versatile and we should be too. A few kinds of food don’t get along well with wines because they contain acids or sulfur or other flavor compounds that are incompatible. Fresh asparagus are a good example, the cabbage family, vinegar also can be a killer for the beautiful flavors of wines.

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Chapter 9

WINE MYTOLOGY Myth: Old wine is better. Reality: Much of the time, that’s simply not true, since most wines are made to be consumed within a year or two of their release. The rare exceptions come with a lot of responsibilities attached, beginning with proper storage and a group of knowledgeable and appreciative friends to drink them with when the time comes. Myth: “Legs” are evidence of a high-quality wine Reality: Legs, or tears, as the streaks that run down the glass are called, are simply an indication of viscosity, which is largely attributable to a wine’s alcohol content. The higher the alcohol, the fatter the legs. Myth: Dessert should be paired with a dessert wine. Reality: Almost all sweet desserts will overwhelm even the most intensely sweet wine and end up killing the fruit, resulting in a wine that seems like it’s all acidity. If you insist on drinking wine with dessert, try our Jepun Sparkling Rosé or Alexandria; they are not terribly sweet, with lots of bright, juicy flavours. Myth: Only leftover white wine should be refrigerated. Reality: Cold acts as a preservative as much for red as it does for white, though you’ll have to warm up the red a bit at room temperature before drinking it. If you can’t drink the remainder of a bottle within a few days, put it in the freezer. It will be nearly as good as it was the first night. Myth: Is red wine healthier than white? Reality: Yes, experts say, but not all grapes are created equal. White wine contains resveratrol but not as much as red. On top of lowering bad cholesterol, reserveatrol also helps to prevent damage to blood vessels and prevent blood clots which can lead to heart disease.

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FAQ

FAQ 1. Why Alexandria is sweeter than Aga White? What is the difference in process? The Alexandria is made from grapes that are riper at harvest (meaning they have more sugar). We do not ferment the Alexandria for as long, therefore not all of the sugars are converted to alcohol, leaving some residual sugar behind (approximately 30g/L) 2. After crushing how much skin contact is needed? For the Aga White and Alexandria we prefer about 2-3 hours of skin contact. Much of the flavor and aroma compounds from grapes comes from epithelial cells just below the skin. Soaking white wines on skins is not a widely used technique, but it allows us to extract a little more flavor and aroma from the grapes. For sparkling wine this is not desirable, because soaking can add a little more structure and astringency to a white wine, and this is not favorable in sparkling wines. Therefore we use only the free-run (top juice) for the sparkling Tunjung, which displays much lighter flavours and aromas that are less fruity. 3. How long is the aging process for each wine? There are two distinct flavor and aroma sources in all wines. 1) Primary flavor/aroma- originates purely from the fruit flavor and quality, the area it was grown, the grape variety, the ripeness at harvest etc. 2) Secondary flavours/aromas- derived only from winemaking procedures/ techniques including the yeast used for fermentation, the fermentation byproducts produced, the aging process, oak used etc. So for fresh white wine and rose we wish to keep as fresh and pure as possible, so it only displays primary fruit flavours. Therefore we do not age it at all and bottle it as quickly as possible. Tunjung, we want it to be complex and display secondary flavours and aromas of bread, butter, cream and toast, which are derived from aging the wine sur-lees. This makes the process called ‘yeast autolysis’ occur (the process of dead yeast cells slowly releasing their cell membrane contents into the wine when wine is aged on yeast lees post fermentation for a minimum of 1 year). Aga Red is a little more like the white wines, we do not want it to be too complex, we would rather it was fresh and fruity. Therefore we only age it for 4 months with only a little oak. Full bodied red wines need to be complex, and they also take longer for the heavy tannins to mature and soften to a point where that are pleasurable in the mouth. Therefore we need to age them for a minimum of 7-10 months with a moderate amount of oak. 4. What is added during 2nd fermentation process for sparkling, how long is 1st fermentation and how long is 2nd fermentation? 1st fermentation is approx. 14 days. Then we put the wine into a bottle. Then we add a specifically measured quantity of sugar and some more yeast to the wine in the bottle to initiate the secondary fermentation, and we close the lid of the bottle. The carbon dioxide produced during the fermentation is trapped in the bottle and dissolves into the wine under pressure, making the wine bubbly. Secondary fermentation is approx. 3 weeks. The aging sur-lees takes approx. 12 months, to build texture and complexity as explained above. 5. What is the process for fortified wines? Fortify means to strengthen, or make stronger. In the case of wine, we ‘fortify’ with strong alcohol spirit produced from grape alcohol. There are many different methods. The method we use originates from Bordeaux in France, although the more traditional techniques originate from Porto in Portugal.

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In our method there is no fermentation. We simply put the fortifying spirit into the grape juice to make the alcohol percent approximately 16.5%. Then we place the wine in the solera system to age for approx. 5 years, which softens the wine and makes it syrupy in texture. 6. How is it Two islands processed compared to Hatten range? We use similar winemaking techniques for both ranges. The largest difference is that for the TI range the very first step of winemaking is already done for us in Australia. The first step of winemaking (after harvesting) is to de-stem and crush the grapes (and for whites press the juice out of the grapes). After this process, our Australian contract facility places the grapes or juice (for whites) into 200L containers and freezes them solid for transport to Bali. Once in Bali, we simply thaw the grapes and begin the process of fermentation, ageing, stabilization, filtration, bottling. One slight difference in winemaking, once in Bali, is that the Two Islands wines, since they are grown in Australia, are slightly more full-bodied. Therefore the aging process is slightly longer. We also add more oak to the Shiraz and Cab Merlot and use specific oak for each of these two products. French oak for Cab Mer and American oak for Shiraz. Also, because of the style of Chardonnay we wish to produce, we want a little more secondary characters in this wine to add texture and complexity. Therefore we age this wine sur-lees (as with the sparkling) but in tank, not bottle. Also we use a very small amount of French oak to add complexity. 7. What the difference between Subtropical (Old World / New World) wines vs. New Latitude (tropical) wines? The largest influence on the characters and appearance of a wine is the grape variety, of which there are thousands of different species, cultivars and clones. The climate is the second most influential factor on the flavor and appearance of wine. The soil the grape vines are grown in also plays a huge part in the wine style and characters. These three factors, as well as viticultural practices, winemaking processes and even the people involved in the making and selling of the wines, form the basis of what the French call ‘Terroir’. (Terroir is not just the soil, it is the accumulation of every single factor that makes a bottle of wine). Since our climate and soils are different here in the tropics, we have a whole different range of grape vines that are suitable to grow here. Also the characteristics of the grapes are different due to climatic and soil differences. The differences are specific to each vineyard, but in general, warmer climates such as Bali, produce fruitier flavoured wines than cooler climates. These tropical wines are generally better to drink young and fresh, and generally will not age as well as cool climate wines. Cool climate wines will generally be more savoury, higher in tannin and acid. Tropical wines will generally be fruitier and lighter in body. 8. What are the advantages/disadvantages of New lattitude wines or Hatten Wines vs imported wines? Advantages of new latitude wines: They match the cuisine in the tropics. For example, when you are in France they only drink French wine because it matches their cuisine and lifestyle. The same goes for Italy, Australia etc.

They are much cheaper, which does not reflect that they are ‘not as high in quality’. It is simply because they are produced locally and do not get hit with large importation taxes. They are therefore better value for money than imported wines. They support local industry and business, putting money into the pockets of many farmers, distributors, and other local workers. They are unique. It is impossible to replicate our local wines anywhere in the world.

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Wine training handbook hatten bali 2013