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April
2001 |
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Associated press
By Slobodan Lekic
"Tropical winery contends with fungi, religious riots"
…The most curious aspect of this pioneer tropical winery
is a year-round grape harvest, which has enabled Desplat,
a French winemaker recruited to develop the venture, to cork
his 68th vintage in just under six years. He achieved his feat
despite adverse conditions unheard of in most wine producing
regions of the world - equatorial heat, monsoons, fast growing
fungi and voracious root-munching termites. Indonesia's persistent
political and economic turmoil add to the uncertainty…
Published
in: Jakarta Post, The Arizona Republic, Orange County Register,
The Nation, et allii.
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February
2001 |
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ASIAWEEK
By Warren Caragata
"Just in the Pink: First flush of success for Bali's only
winery"
… Almost everything about Hatten Wines is an anomaly. Located
in the resort town of Sanur on the other side of the island
from Singaraja, it is a winemaker without a vineyard. It operates
in Indonesia, which has more teetotaling Muslims than any country
in the world. And it makes an eminently drinkable rosé
from table grapes grown alongside rice fields on a monsoon plain.
Says Hatten winemaker Vincent
Desplat, who learned the craft in his native France: "My
professors would say what I am doing is impossible." Desplat
has proved otherwise, but it hasn't been an easy task. The fundamental
challenge has been to make decent wine in a land with just two
seasons: hot, and hot and wet. The climate imposes strict limits
on the kind of grapes used. Desplat
has planted Cabernets and other noble varietals used in wine-making.
Most grow with luxuriant abandon. Indeed, a cabernet vine spreads
happily across the high roof of Hatten's bottling shed like
a plant on steroids. But there is not a grape to be seen. Other
varietals tend to fall prey to termites…
full
story on www.cnn.com/asiaweek
(February 2000 issue)
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June
1999 |
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Hello Bali
"A rosé tinted spectacle"
… Hatten have come a long way since they first started
operations in 1994. In those days the process was carried out
using almost entirely traditional methods. The grapes were crushed
by foot and it was quite an achievement getting the Balinese
workers to stomp around on food, normally considered highly
offensive! After a little persuasion they soon got into the
rhythm of this squishy line of work, and Bali's first European-style
wine began to flow. Since then, the process has upgraded significantly,
and modern equipment I used throughout….
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1998 |
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Bali Plus
Bali is famous for many things, but something you do not usually
associate with the island is local wine. Indeed many visitors
are genuinely surprised to discover that Bali not only produces
its own wine, but that it is exceptionally good. Hatten Wines
grew from one of Bali's leading rice wine makers, F.A. Udiyana,
who decided to expand into table wines and set about importing
equipment and expertise from France and Australia. They now
operate a fully modern winery producing a surprisingly good
wine made from grapes grown in the province of Singaraja, along
Bali's North coast.
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