The last part of our Malta tour was a wine tasting at a local winery. Ta’ Betta Wine Estates was unlike any we’ve encountered. It began with three of the friendliest winery dogs greeting our group at the entrance, where city views peeked over the top of vineyards. The dogs made their rounds for expected pets and ear scratches from our animal-loving party.
Inside, Ta’ Betta’s sleek, pristine design was a vivid contrast to the ancient ambiance of Mdina. There was no scent of fermenting wine; instead, the air was crisp and clear, matching the polished look of the place that felt more like an art gallery than a winery.
A dozen egg-shaped concrete vessels lined the room—an unconventional choice, inspired by methods pioneered in Sonoma decades ago. The winemakers at Tabetta discovered that the eggs allowed them to preserve the fresh, mineral quality of grapes grown on Malta’s rocky soils. Not a stainless tank or blemished barrel was in sight.
Our guide explained that producing wine in Malta is no easy feat. The island’s hot, dry summers and limestone-rich, shallow soils create a challenging environment where only the hardiest grapes survive. But that resilience lends a unique character to Maltese wines.
Winemaking here traces its roots back to the Phoenicians, who introduced vines to the island more than two thousand years ago. But it wasn’t until recent decades that Maltese winemakers began to earn global respect by crafting premium wines reflecting their island’s unique terroir.
In Tabetta’s sleek dining room, we sat down to a beautifully set table, featuring premium stemware and a spread of charcuterie, cheeses, and freshly baked Maltese bread. Each wine we tasted was named after a famous Maltese or Templar knight, embodying the island’s resilience. And thanks to our guide, Mirabel, we toasted each round in Maltese. “Sahha!”
The first, the Jean Parisot chardonnay, known as “The Tenacious,” was oak-fermented and offered notes of apricot, and vanilla. It was followed by Antonio Manoel, or “The Opulent.” This blend of Merlot and Cabernet Sauvignon had palate-pleasing hints of strawberry, and chocolate. Lastly, the Philippe Villiers blend, called “The Robust,” combined Syrah and Cabernet Franc, delivering powerful forest-fruit aromas with pepper.
Each offered a distinct taste of Malta’s character and heritage. Our tasting experience was polished and delightful. We bid a cheery farewell to our hostess and new furry friends, relaxed and happy for the van ride back to our ship.
