Mixed cases
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Malatinszky Noblesse Chardonnay 2009 - WAS: $238

Malatinszky Noblesse Chardonnay 2009 - WAS: $238





Wine Region:

South Pannonia, Hungary


Rich dry white wine from the vineyards of Hungary’s first sommelier-turned-winemaker


0.75 l


13.5% v/v

“Csaba Malatinszky’s veins must run with Cabernet Franc. He is obsessive about tending his vines and says his 30 hectares, farmed organically in Villány and Siklós since 2009, “are as much as he’d ever want to own as he can manage himself without delegating”. He was Hungary’s leading sommelier before turning to winemaking and his focus is balanced, complex reds, notably Cabernet Franc, which suits the Villány terroir so well. The flagship, unfiltered Kúria range always impresses, especially Cab Franc and Kövesföld (a single vineyard Bordeux blend), while his aromatic Serena white and refined Chardonnay are well worth trying.” Caroline Gilby, Decanter London November 2011

Malatinszky Kúria runs one of Hungary’s first organic wineries. Starting from the 2010 vintage, all wines produced are organic, and even before then the sommelier-turned-winemaker owner, Csaba Malatinszky, has put great emphasis on eco-friendly farming. Csaba has from the beginnings applied Integrated Pest Management (IPM) principles. IPM is an effective and environmentally sensitive approach to pest control that uses mechanical trapping devices, natural predators (e.g., insects that eat other insects), insect growth regulators, and mating disruption pheromone-traps instead of aggressive eradication-focused pest control techniques. The use of biological pesticides is an important component of IPM – this helps to maintain the natural balance between agriculture and the environment. As part of this philosophy and his passion for nature, Csaba deployed bird nests and aviaries in the vineyard to provide home to the summer broods of small birds and thus enrich the local ecosystem.

Rich on the nose with hints of almonds and ripe citrus, dry palate, very rich with a fresh minerality. “I was most impressed with the Chardonnay. It displayed wonderful minerality, clean, elegant fruit, judicious use of oak and a fresh acidity” Robert Giorgione, Independent Wine Specialist

Food pairing:

Marjoram chicken or poached salmon are great partners of this wine. Recommended serving temperature: 8-10 °C

After harvest berries were carefully opened. The skin and juice were hold for 6 hours on 10°C. The free run juice were sedimented in tank, in 2 days racked from sediment into other tank. Induced with own yeast then separated in 3 parts: one part filled into new oak barrels, one into 2nd used oak barrels, one into tank. Fermented and aged for 8 months with battonage

Technical data:

Alcohol content: 13.5% by vol.
Residual sugar: 1.7 g/l
Total acidity: 6.1 g/l

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