In Reply to: I think posted by dennisc on Saturday, 17. February 2007 at 15:59 Bali Time:
fast ripening generally produces grapes with higher beaume and less acid. Open viticultural techniques enhance this balance though it also depends depending on rate of fermentation, (IR yeast, sugar levels combines with temperature of Vat, Barique or hogshead) and if it was picked on the left or right side of the hill by a women or a man. (LOL) (By the way the above is BS)
Just kidding:
Hatten wines do a sweat white - AGA white - It's OK, but drink cold.
I have seen a Bali muscat before and think Hatten produce this as well.
Potential places to find
* Bali Deli in Seminyak
* Lotus at Limbaren Bay
* Wine House Jalan Krobokan
Cheers & I'll have a bintang