Fine Wine with Personality
Antonio Manoel 2017
Merlot-Cabernet Sauvignon Blend
Girgenti, Malta
Philippe Villiers 2017
Syrah / Cabernet Franc
Girgenti, Malta
Antonio Manoel 2018
Merlot-Cabernet Sauvignon Blend
Girgenti, Malta
AWARDED: SILVER
Philippe Villiers 2018
Syrah / Cabernet Franc
Girgenti, Malta
AWARDED: SILVER
Inspired by Fra’ Jean Parisot de Valette a French nobleman and 49th Grand Master of the Order of Malta, from 1557 to his death in 1568. Grand Master La Valette defended the Maltese islands and defeated the Ottomans against all odds at the Great Siege of Malta in 1565. The foundation stone of the city of Valletta was laid by him in 1566.
The decision to include a white in this boutique estates’ repertoire was one which took much debate and thinking. It was unclear whether in such a hot climate we could make a notable white wine with aging potential following the estate’s philosophy. Today, the decision to plant some two thousand five hundred vines of Chardonnay on the last tract of land available on the estate is considered one of the most rewarding decisions taken as the results have been surprisingly pleasing.
This oak-fermented Chardonnay, produced against all odds, is a complex wine which conveys apricot, white fig and vanilla to balance the acidity and alcohol, which in some years exceeds 14%vol. This is a big wine, somewhat amber in colour reflecting the hot climate and ripeness of the fruit, big in stature at least as much as our reds.
The Chardonnay vines were planted in 2005 and the yield is restricted to up to 1.6kg per vine.
This wine is best stored and served at a temperature of 12oC and complements a range of cheese, savoury pastries, foie gras, cold cuts of meat, fish and seafood.
From the experimental vintages dating back since 2008, it is not unreasonable to expect this wine to last at least 5 years, in some exceptional years ten years as well. The few remaining bottles of 2008 are still fresh, and all vintages since 2012 still exhibit exciting promise.
Up to 4,000 bottles are produced annually depending on yield and weather conditions.
Inspired by Philippe Villiers de l’Isle Adam, the French Grand Master warrior-knight who took over Malta in 1530 after the loss of Rhodes to the Ottoman Empire.
This robust blend of Syrah (70%) with Cabernet Franc (30%) typically conveys forest-fruit on the nose with undertones of tobacco, black and bell pepper.
The vines were mostly planted in 2003 and the yield is restricted to up to 1.8kg per vine for the Syrah and up to 1.6kg per vine for the Cabernet Franc.
This wine is best stored and served at a temperature of 18oC and complements strong meat dishes, stews, and lightly spiced aromatic food.
All experimental vintages of this blend produced at Ta’ Betta since 2006 are still aging well, growing in complexity as the tannins soften with age.
Circa 12,000 bottles are produced annually depending on yield and weather conditions.
Decanting one hour prior to consumption is recommended.
Inspired by Antonio Manoel de Vilhena, a Portuguese nobleman who was the 66th Prince and Grand Master of the Order of St. John of Jerusalem from 1722 to his death in 1736. He was a benevolent and sophisticated man, popular with the Maltese people, and mostly remembered for the founding of Floriana, the construction of Fort Manoel and the Manoel Theatre, and the renovation of the city of Mdina.
This opulent blend of Merlot (60%) with Cabernet Sauvignon (40%) typically conveys cassis, strawberry and other red forest-fruit both on the nose as well as on its palate, with undertones of chocolate and caramel. The complexity and intensity of this wine tends to vary from year to year depending on the extent the weather permits the Cabernet Sauvignon grapes to ripen, given that they are the last to mature before the typical September storms in Malta.
The Merlot vines were mostly planted between 2003 and 2007 while the Cabernet Sauvignon were planted in 2003. The yield is restricted to up to 1.6kg per vine.
This wine is best stored and served at a temperature of 18°C and complements poultry, rabbit, and lightly spiced dark meats such as lamb, as well as salmon and tuna.
All experimental vintages of this blend produced at Ta’ Betta since 2006 are still aging well, growing in sophistication and depth.
Circa 9,000 bottles are produced annually depending on yield and weather conditions.
Decanting one hour prior to consumption is recommended.
2024 LONDON WINE COMPETITION AWARDS
Published April 2024
Article about Ta’ Betta Wine Estates by Country & Town House
Published December 2022
