MATUA,

Matua Launching Event - Jakarta

10/28/2013 soya yanagawa 2 Comments



I am so thrilled when I have got the invitation to join the MATUA Launching Event in InterContinental Hotel Jakarta Midplaza, 18 October 2013. The event was held on the swimming pool area, next to "Rasa" restaurant. Without any further, here are some pictures from the MATUA Launching Event.








The event went very festive yet classy. With a beautiful DJ playing the latest songs nonstop, you can feel the upbeat and wonderful atmosphere. Indeed, on this event, I have met with a lot of great people such as Mr. Hermansyah RasyidWine Division Head of PT Mandiri Graha PersadaMr. Yodissen MootoosamyRegional Business Manager - South Asia, Indochina, Philippines, Indonesia & Pacific of Treasury Wine Estate, and Greg Rowdonwinemaker from MATUA Village.

For your information, Mr. Hermansyah Rasyid is the one who have the biggest contribution in bringing MATUA into Indonesian Market. I feel so blessed that I have got the opportunity to meet him on this event.




The video above opens the event. With greetings from Greg Rowdon, the winemaker from MATUA, he story tell us with his knowledge and experience about winery. From a person who has a Master Degree in winemaking, he is very kind and down to earth. He also says, “When you taste a MATUA wine, you really taste New Zealand in a glass. Our Marlborough Sauvignon Blanc is perfect for the climate in Indonesia, being crisp, refreshing and full tropical notes like passion fruit and guava. It’s also a wonderful food match for the rich and spicy flavors often found with Indonesian cuisine." That is why he cannot wait to see MATUA expanding it markets in Asia especially in Indonesia.

Well, here is his profile:



GREG ROWDON
Winemaker, New Dad and Keen Boater

Greg is a lover of all the good things in life – food, coffee and wine. He realised this all the way back in high school when he had the ingenious idea to contact Matua for some career guidance. At the time Mark Robertson, Now TWE’s chief winemaker, gave him a tip: study science. So Greg did exactly that, with a Masters Degree in winemaking.

Greg was quick to discover the reality of following a career in wine wasn’t exactly as glamorous as he first thought. Cleaning tanks is hard work. And he never thought you’d need to have such pristine floors to make wine. But despite the level of cleaning involved, he kept at it, even venturing over to work on vintages in France.

Outside of work, Greg is a boating enthusiast from way back (he comes from a family of boaters). There’s no better pastime for Greg than getting the family out on the boat, playing sport, enjoying food and relaxing. And these days family is a big focus for Greg, having recently become a proud new dad. Contrary to common belief, winemakers don’t drink wine all day. The reality of the job is far more complex. In his role, Greg gets to experiment and push the conventions of winemaking.

For example, recently he focussed on building complexity and texture into our Chardonnays. So much time is spent talking about the aroma and flavour of wine, why not focus more on the texture? But, we know the real reason Greg’s been focussing on our Chardonnays – it’s his favorite drop!






MATUA is a Maori word which translates as "senior one", "leader" or "head of the family". Founded in 1974, MATUA VALLEY was the first New Zealand winery to produce Sauvignon Blanc.

MATUA began with a vision shared by Bill and Ross Spence - to revolutionise the New Zealand wine industry by making wines with the best fruit from the best vineyards. In 1969, after studying the viticulture and winemaking, Bill & Ross planted the first Sauvignon Blanc in New Zealand. Their first Sauvignon Blanc was made in the year of 1974. On the 1980's, Bill & Ross search New Zealand for the best land for their most promising varieties. That is why they bought lands on Gisborne, the Hawke's Bay and in Marlborough regions.

Their philosophy that still stands today and has earned them international recognition for their pioneering work. MATUA has been gaining more international recognition in recent times. Late last year, MATUA was named the 2012 IWSC (International Wine & Spirit Competition) New Zealand Producer of the Year Award (London). The latest release of their Marlborough Sauvignon Blanc (2013) has also just picked up a Double Gold at the China Wine Awards as well as Gold at the New Zealand International Wine Show.

MATUA now has 102 awards in total, including 12 trophies and 19 gold medals in the last 12 months – making it the most internationally successful New Zealand wine brand.






As you can see, the only drinks that served that night are wines from MATUA. There were 2012 MATUA Marlborough Sauvignon Blanc, 2012 MATUA Marlborough Pinot Noir, and 2011 Shingle Peak Sauvignon Blanc. But they also serve cocktails that made from MATUA's wine. 

Well, Greg Rowdon picks his favorites that are available in select food and wine retail stores in Jakarta, including Vines and Gourmet World, and in popular retreats, restaurants and bars in Bali.

2012 
MATUA Marlborough Sauvignon Blanc (IDR 454,800)

All the varietal zing you’d expect from the grandaddies of Sauvignon Blanc in New Zealand. Look at it in the glass - it’s just about singing with freshness. The lively nose shows tropical and citrus fruits with subtle herbaceous characters. Its crisp fresh palate offers classic Marlborough acidity, structure and length.

PH 3.5 grams per litre
RESIDUAL SUGAR 3.8 grams per litre
Acidity 7.7 grams per litre
Grapes from: All Marlborough
Variety: 100% Sauvignon Blanc
Alcohol: 13%



2012 
MATUA Marlborough Pinot Noir (IDR 454,800)

Without wanting to overplay things, we reckon this is our best Pinot yet. With a great growing season the fruit is truly ripe and full and the predominant flavor is cherry, which reflects the wine’s lovely vivid cherry color. We also get blackberry notes and some lovely sweet smoky oak. Mouthfeel is initially soft and luscious, held up nicely by the supple tannins for a savory lingering finish.

PH 3.6 grams per litre
RESIDUAL SUGAR 3.0 grams per litre
Acidity 5.9 grams per litre
Grapes from: Mainly Marlborough, with a small percentage of Central Otago
Variety: 100% PInot Noir
Alcohol: 13%



2011 
Shingle Peak Sauvignon Blanc (IDR 499,800) 
&
 Shingle Peak Pinot Noir (IDR 499,800)

Standing among the expansive vineyards that blanket Marlborough, New Zealand’s most celebrated wine growing region, it’s impossible not to be struck by the immense power and beauty of the surrounding mountain ranges. Over thousands of years these extraordinary peaks have enhanced the character of the soil that influences the distinctive and diverse taste of Marlborough wine.




The question is.... How do you taste and evaluate a glass of wine? 

Evaluating by Sight

To evaluate the wine, the glass should be about one-third full. Observe the color and clarity of the wine. View wine by holding the glass up to a white background in a well-lighted room. If you have a difficulty to find the white background, you can use your napkin or even your white shirt's sleeve. 

Look for the color of the wine and the clarity, you can see it by viewing from the straight, side and tilted angles. A wine that looks clear and brilliant and shows some sparkle, is always a good sign.
NOTE: White wines become darker as they age while time causes red wines to lose their color turning more brownish, often with a small amount of harmless, dark red sediment in the bottom of the bottle or glass.
Now, you swirl the glass. Look at the wine's body, observe how the wine runs down the sides of the glass. Wines that have good legs are wines with more alcohol and glycerin content, which generally indicates that they are bigger, riper, and dense than those that do not.


Evaluating by Sniff

Keep this question on your mind when you sniffed the wine.
"What is the very first thing you think of when you smell wine?"

Be sure to smell the wine several times, and now asked this question into your mind,
"is it fruity, flowery, earthy?" 
If you find the criteria, now try to specify the scent. 


Evaluating by Taste

It’s finally time to taste! Take a sip, not a large swallow. The overall "taste" of a wine is a combination of smells and flavors. Roll the wine inside your mouth, keeping in mind that a balance of the following characteristics is ideal:
  • Body Fullness or thinness
  • The crispness and freshness
  • The bitterness, you can taste astringent, hard, dry or soft.
  • The sweetness, if there is no perceived sweetness, a wine is "dry."
  • The fruitiness

Now, you can drink the wine or spit it. Taste the aftertaste, or finish. The better the wine, the more defined the finish. Good finish will linger on your palate for quite some time and will reflect the flavors of the wine or have flavors on its own.






Well, my review for MATUA Marlborough Sauvignon Blanc is:

MATUA Marlborough Sauvignon Blanc has a soft light green in color. It has a tropical fruit such as passion fruit and a hint of citrus aroma. The taste is so refreshing with Marlborough acidity and it has a medium passion fruit aftertaste.  

Oh, by the way... Did you know that a glass of wine a day may keep depression away? 
Hehe.... well, drink with responsibility ok?

Have a great day and Godspeed.





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