Inspired by Fra’ Jean Parisot de Valette a French nobleman and 49th Grand Master of the Order of Malta. Grand Master La Valette defended the Maltese islands and defeated the Ottomans against all odds at the Great Siege of Malta in 1565.
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 2,500 vines of Chardonnay is considered one of the most rewarding decisions taken as the results have been surprisingly pleasing. The Chardonnay vines were planted in 2005 and the yield is restricted to up to 1.6kg per vine.
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.
This wine is best stored and served at a temperature of 12°C 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. Circa 4,000 bottles are produced annually depending on yield and weather conditions.
Owners' Tasting Notes
A glass, no bring out a bottle of honey-dew amber-coloured nectar. This is a big oak-fermented Chardonnay (14% alcohol by volume) which carries the vanilla of the French-oak and marries it well with the undertones of apricot, ripe white fig, and caramel conveyed by the fruit.
This vintage, in particular, reminds me of the Chardonnay made by Planeta up to a decade or so ago and some big Central Coast Californians. It has the stature to last, becoming increasingly amber with age, but I believe it will grow in complexity with time. I will update my tasting notes each year on this one and hope for at least a decade.
A perfect accompaniment for foie gras, sashimi, bouillabaisse, a broad cross-section of cheese but not the heavy blues or overwhelming over-ripe goat, succulent roast chicken sprinkled with cumin, paella, moule, and why not?… ratatouille, roasted vegetables, or pumpkin pie…
Vintage: Jean Parisot 2017
Tasting: May 2019
Tasted by: Juanito Camilleri, Estate Owner
Sommelier's Tasting Notes
Beautiful white lemon colour, day bright with intense viscosity. The nose shows hints of tertiary aromas, lactic (buttery, creamy, toasty), dried fruits (almonds), and spice (vanilla). The palate is dry medium to full-bodied, with a medium+ acidity, medium+ alcohol, very well balanced oak, confirming all aromas from the nose. A great complex wine with a long aftertaste. A wine which will definitely surprise you in a blind tasting!
Vintage: Jean Parisot 2017
Tasting: June 2019
Tasted by: Fabien Etienne, Sommelier & Wine and Services Consultant
Falstaff’s Tasting Notes
Intense golden yellow in colour. On the nose, aromas redolent of butter and smoke combine with toast, banana, ripe peach, roasted hazelnut, and a hint of sea salt. The creamy mouth-filling palate radiates finesse and elegance with a fine drive and a long finish.
Vintage: Jean Parisot 2019
Rating: 93 points
Tasting: Online Tasting Italien 6/2022
Tasted by: Othmar Kiem, Simon Staffler
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