If
her seven-week tour around Asia has been particularly rigorous, Mdm.
Sophie Schÿler-Thierry does not let it show as she arrives for our lunch
at the private dining room of Les Amis. Instead, she looks
well-prepared and impeccably groomed in an olive green jacket and
tortoise-shell spectacles. As Director of Communication and Market
Development at Château Kirwan, Sophie is an experienced hand at promotion and public relations, a role that she created herself in the 2000s.
Not
many people have the luxury of defining their own role, but Sophie is
part of the Schÿler dynasty, who owns the Bordeaux negociant company
Schröder and Schÿler. One of the firm’s shrewdest acquisitions was in
1829 when it bought Château Kirwan from the Guestier brothers.
Initially, the wine was sold in Northern and Eastern Europe, but after
the Iron Curtain put a dampener on exports, the firm crossed the
Atlantic to find new markets in the United States, Canada and Japan.
Over
an appetiser of tomato, mozzarella and sucrine salad drizzled with
Provençal olive oil, Sophie shares that her next stop will be in Russia,
where Château Kirwan will be poured at the Kremlin. Although the main
market for Kirwan is still Europe, Sophie is keen to expand
distribution. In her sights are Asia, India, the United Arab Emirates
and Brazil. Production varies depending on the vintage. In 2009 hail
reduced the crop by 35%, yielding only 6,250 cases, while production for
the 2010 vintage stood at 14,500 cases. On average, around 170,000
bottles are produced annually, a third of which goes to the second wine,
Charmes de Kirwan. Sophie likens the process of making wine to “raising
a baby every year – a lot of work but also a lot of joy.”
Interest
in Kirwan rose in the 1990s with the appointment of Michel Rolland as a
wine consultant. Those of us present at the lunch had the good fortune
to taste three vintages made by the celebrated oenologist, which
displayed a balance between firm structure and depth of fruit. However,
the château parted ways with Michel Rolland in 2007, feeling that his
signature style was obscuring the spirit of the appellation. “There was
an over exuberance of wood in the 1990s,” says Sophie. “Right now we use
five different types of barrels from five different suppliers, but we
are always experimenting with two or three others.”
Since 2007,
the general management of Kirwan has been the responsibility of Philippe
Delfault, previously the technical director at Château Palmer. “Château
Kirwan has so much to say,” explains Sophie. “We needed someone
full-time on the ground.” In 2008, an in-depth soil analysis was carried
out to derive a better understanding of the potential of each plot. In
turn, this allows Kirwan to tailor the grape variety to soil type. Clay
soils for the Merlot, gravel mixed with a moderate amount of clay for
the Cabernet Sauvignon, and deep gravel soils to bring out the best of
the Petit Verdot. There is a higher proportion of Cabernet Sauvignon and
Petit Verdot in the grand vin, while Charmes de Kirwan has more Merlot
and Cabernet Franc.
Philippe is aided by Jacques and Eric
Boissenot, recently described by The Drinks Business magazine as “the
most influential wine consultants you’ve never heard of”. The father and
son team advise on the blending process to highlight the purest
expression of the terroir. Sophie compares the process to Van Gogh
selecting the colours for a masterpiece, saying that it is critical to
achieving the final result. Each grape and plot contributes something
different to the grand vin – she gives the example of Petit Verdot as
giving the wine colour and a note of spice that endears it to mildly
spicy dishes.
I was asked at the lunch which wine showed the
best, and it was a difficult question to answer. Sophie had been
especially generous in showing us wines that were from very good to
great vintages, and all lovely to drink now. The evolution in wine style
since Philippe Delfault took over is subtle but definite, more apparent
in recent vintages such as the 2010. The wines are more restrained,
showing greater aromatic complexity and elegance. The high quality is
testament to the painstaking management of individual parcels and strict
fruit selection. While there have been some changes along the way,
there is now a sense of surety at Kirwan in what they want their wines
to express and how to achieve the desired results.
Tasting notes:
Château
Kirwan 2008 - Very deep ruby appearance. Toasty mocha on the nose with
apparent oak, ripe and enticingly deep aromas with a hint of violets.
Palate shows blueberry notes with black fruit on the mid-palate,
structured with plump fruit that pulls back and glides towards an
effortlessly long finish. Tannins are soft and ripe.
Château
Kirwan 2005 – A dry and hot summer allowed the Cabernet Sauvignon grapes
to ripen fully with no threat of rot. The wine has a heady perfume with
notes of violets and generous fruit. The power of the vintage is felt
on the full bodied palate, which has formidable but ripe tannins. A
staying finish. There is no hurry to finish this wine – it shows
potential for further development.
Château Kirwan 2003 – Sophie
stated that during the summer in 2003 there was “not a single drop of
rain for nine weeks.” Nevertheless, the water retaining soils saved the
vines and yielded a wine that is concentrated but with sufficient
acidity. Very light sediment observed. The nose displays ripe black
fruits with clay earth and milk chocolate. Palate shows some warmth and
characters of game and incense, with a note of spice on the finish.
Slightly raisiny but not jammy.
Château Kirwan 2000 – Another
warm vintage, which allowed the Cabernet Franc and Petit Verdot to make
their contribution to the blend. A deep ruby appearance with some
sediment. Licorice, blackberry and light bell pepper on the nose, framed
by oak, with a well-defined palate that ends with notes of spice and
incense. Persistent length. Thoroughly enjoyable.
Vinum is the distributor for Château Kirwan in Singapore.
UK wine merchant Berry Bros & Rudd will be having their Christmas portfolio tasting featuring a selection of over 30 key estates and producers. Details as follows:
Date: Wednesday, 4th December 2013, 6pm - 8.30pm
Venue: Raffles Hotel, Casuarina Suite A & B, Level 3, 1 Beach Road, Singapore 189673
To register, RSVP to enquiries@sg.bbr.com or call +65 66312717. Entrance is free of charge. This represents a great deal as tickets for the London tasting are going for £40.00.
Below is the list of producers for the tasting.
“If
you want to succeed in China,” quipped Thibault Pontallier, “you either
need to have a dragonboat on your label, or you need to get personal.”
As the Ambassador in Asia of Château Margaux, Thibault has been hard at
work getting to know the region and its people. His father, respected
Margaux winemaker Paul Pontallier, dispatched him to Hong Kong in 2010,
marking the first time that Château Margaux has had a permanent
representative abroad. The appointment was followed last year by the
creation of a business development role in Shanghai. The move has paid
off – Asia now represents the largest market for Château Margaux.
The strategy of Château Margaux is a curious blend of upholding
tradition while at the same time staying ahead of developments in the
wine industry. So while Margaux rightly boasts about its 500 year
history, it is also leveraging on technology to reassure customers about
the authenticity of their wine by incorporating a unique “bubble tag”
on each bottle. Each bottle also has laser code etching and a secured
capsule.
Like the phoenix, Margaux has risen from ashes time and again. In at
least two occasions, the owners were forced to relinquish control of the
property – once during the French Revolution and again during the
Bordeaux economic crisis of 1973. Its modern history was written in 1977
when Greek businessman André Mentzelopoulos bought the property from
the Ginestet family and set about restoring the château and its
surrounding vineyards. The Bordelais like to talk about terroir, the
subtle link between the vine and its physical environment, but without
the nurturing hand of the Mentzelopoulos family, plus a sizeable
infusion of cash, it is likely that Château Margaux would occupy a less
lofty perch that that upon which it currently sits.
From that exalted position, the wines of Château Margaux are able to
command prices of more than a thousand dollars a bottle. The five
highest-priced recent vintages according to fine wine exchange Liv-ex
are 2010, 2009, 2005, 2000 and 1996. However, a poor vintage is less of a
disaster than it was in the past due to three key developments.
Firstly, advances in winemaking technology and knowledge of the vine
have enabled producers to overcome deficiencies due to the weather.
Secondly, the introduction of second or even third labels has enabled
the First Growths to be more selective about the fruit that goes into
the grand vin. For example, the 2008 vintage of Château Margaux
represented only 36% of the annual crop. Lastly, the best plots of land
in Bordeaux are less affected by adverse weather. Hailstorms are
practically unknown at Château Margaux, while frost damage is
significantly mitigated due to the vineyards elevated location near the
river.
Other than the grand vin of Château Margaux, the winery also produces
two other wines – Pavillon Rouge du Château Margaux and Pavillon Blanc
du Château Margaux. Despite the similarity of their names, the Pavillon
Blanc is the winery’s premier white while the Pavillon Rouge is the
second red wine made from grapes that did not make the cut for the grand
vin. As such, the quality of the Pavillon Blanc is stunning, a
refreshing white that is so rich and complex it is difficult to believe
that it is made up only of Sauvignon Blanc. No NZ grapefruit and lime
here; the wine displays citrus, cream and white peach characters with a
zesty lemon sherbet finish. Thibault shares that Japan has cornered the
market for this wine, adding that “For Asia, this wine is perfect.”
Production is a mere 1,200 cases annually and although the grand vin
takes the limelight, Thibault says that it is the Pavillon Blanc that is
more challenging to make due to the comparative fragility of Sauvignon
Blanc.
What is it that makes Château Margaux so special? According to
Thibault, the wine is all about charm and perfume. In contrast to
perhaps Lafite or Latour, Margaux is a little lighter, a wine that
develops in the mouth. This does not equate to a lack of complexity or
ageability however. In fact, the two grand vins that we tasted over
lunch could not be distinguished by colour despite being separated by a
decade. The 1998 was beginning to develop tertiary notes of lea leaves
and sandy earth, yet the fruit was still very much at the fore. “Very
few wines can combine such power with such softness,” says Thibault.
Starting from the 2009 vintage, Château Margaux has produced a third
wine, called Margaux du Château Margaux. In theory, this should further
improve the quality of the Pavillon Rouge and grand vin. The wine will
debut in a limited fashion at restaurants in France and the UK this
year.
I ask Thibault if there are plans for him to become more involved in
winemaking at Château Margaux. “I still love meeting people,” is his
reply. “Wine in China is incredibly exciting. Four years ago, China was
like the Wild West, but now there is serious wine appreciation. You
can’t fool the Chinese palate, their long culinary tradition makes them
able to tell the difference between what is good and what is great.” His
stint in Asia has seen him engage extensively with members of the wine
trade and hold countless dinners with fans of Château Margaux. He lists
roasted goose as an ideal pairing with the grand vin, while hairy crab
and Pavillon Blanc are a sublime match.
There is a concerted effort to protect the image of a wine as
prestigious as Château Margaux. Thibault says that “My job is actually
quite easy – to say no to most people and to sell it to the right
restaurants and distributors, people who will store the wine and serve
it at the right temperature.” While this may smack of elitism,
considering the quality and reputation of the wine, a glass of Château
Margaux is definitely not for the everyday.
Château Margaux is distributed in Singapore by Wine Culture.
Of all the wines in the world, champagne is undeniably the most recognisable. The word has even managed to enter mainstream consciousness as a proxy for living luxuriously, i.e. a champagne lifestyle. Fortunately, the 9th Annual Champagne Tasting organised by the Institute of Masters of Wine (IMW) was not limited to millionaires, and non-members such as myself were able to attend. At a very reasonable ticket fee of US$60, it was a rare opportunity to taste some truly great champagne in one sitting. In fact, the IMW bills it as “the largest and most prestigious tasting of champagne in North America.”
As befits champagne, the tasting also featured some of the most beautifully designed bottles on the planet. Champagne is an industry built on attractive packaging, from the transparent, bulbous Ruinart Blanc de Blancs to the floral design of the Perrier-Jouët Belle Epoque 2004. Collaborations with fashion houses are de rigueur - Jean Paul Gaultier, Karl Lagerfeld and Emilio Pucci are some of the names who have dressed various limited edition champagnes. The award for Best Dressed at the tasting went to the Piper-Heidsieck “Cuvée Rare” 2002, a classy, jet-black bottle with the label etched in gold filigree. On the other hand, the Taittinger Nocturne was perhaps a bit too avant-garde, with an ensemble that resembled a purple knockoff of Absolut Disco.
The tasting was held on the first floor of the Ferry Terminal Building in San Francisco, a setting that afforded a good view of the San Francisco Bay Bridge and plenty of natural light. Cheese and bread (supplied by Cowgirl Creamery downstairs) were on hand to cleanse the palate and stave off hunger while tasting. I was reminded of the old adage “buy on bread, sell on cheese”, a saying on how cheese makes wine seem more palatable and smooth. In the interest of judging the wines fairly, I stuck to plain bread when tasting – the downside of writing about wine!
Having obtained a list of the wines beforehand (fortune favours the prepared), it was clear that the top favourites would be in the vintage category, but as there was a Blanc de Blancs vintage category as well a tradeoff had to be made. Sadly by the time I made my way to the vintage champagne table several of the more popular wines had finished, including the Dom Pérignon 2004. As expected, the rosé and dosé (off-dry) champagne tables seemed less packed, reflecting the lesser interest in these two categories.
Although most of the famous houses of Champagne were present, the lineup also included a handful of lesser known producers such as Lamiable and Michel Loriot. Peter Koff MW, one of several Masters of Wine present at the tasting, stated that “There are some wines here that are quite highly rated but not that well-known.” The majority of the vintage champagnes were made from the top vineyards, or Grand Crus, of which there are only 17 compared to the next level of Premier Cru, of which there are currently 42. With over 80 wines on pour, the tasting was sure to have satisfied even the most die-hard lover of bubblies.
Tasting notes:
Non-vintage
Charles Ellner Cuvée de Réserve NV – Lean and incisive with green apple and light pastry notes. Dry and light bodied with good persistence. 60% Chardonnay and 40% Pinot Noir.
Charles Heidsieck Brut NV – A blend of Pinot Noir, Pinot Meunier and Chardonnay from around 60 crus. A high proportion of reserve wine lends depth and complexity. Generous and mouth-filling on the palate with a fine bead and notes of brioche and lemon. A very complete wine with a satisfying finish.
Eric Rodez Cuvée des Crayères NV – A blend of 60% Pinot Noir and 40% Chardonnay from vineyards in Ambonnay. Slightly cheesy nose that blows off after a while. Good breadth and intensity on the palate with notes of lemon peel.
Gaston Chiquet NV Brut Tradition – Gaston Chiquet is a grower-producer based in Dizy, run by brothers Antoine and Nicolas Chiquet. The wine shows fruity lemon and biscuit notes, mid weight with a creamy mousse and a slightly saline finish. The blend is 40% Pinot Meunier, 35% Chardonnay and 25% Pinot Noir.
G.H. Mumm Cordon Rouge NV – The house signature of G.H. Mumm, in which 25%-30% of the blend is made up of reserve wines. Displays citrus notes and high acidity, light and rather fizzy.
Michel Loriot Cuvée Réserve Blanc de Noir NV – An unusual find, both in the blend and in the winemaking. Classical music is played during the fermentation process, with the idea that the vibrations “act on the wine’s structure and help it to express all its perfumes and aromas during its ageing”. A Blanc de Noir, but from Pinot Meunier rather than the more ageworthy Pinot Noir. A reticent nose with notes of lemon and chalk on the palate. Pretty austere.
Vintage
Devaux Millésimé D 2005 – A lifted nose with notes of mint and eucalyptus. Quite unusual. Bright and mid-weight on the palate with lemony fruit. An equal blend of Pinot Noir and Chardonnay.
Henriot Cuvée des Enchanteleurs 1998 – A stupendous effort from the house, showing captivating aromas of honey, meal, lees and toast. Focused and intense on the palate, with baked citrus fruit and honeyed notes. Brilliant.
Lamiable Cuvée Les Meslaines Blanc de Noir 2007 – The youngest vintage champagne of the tasting comes from the Lamiable family based in the Grand Cru village of Tours sur Marne. The palate shows apple and honeyed notes, framed by fresh acidity and a firm structure. There is a lot of depth to this wine. 100% Pinot Noir.
Perrier-Jouët Belle Epoque 2004 – Elegant and lively with honeysuckle, biscuit and floral notes. Medium+ length. The blend is 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier.
Piper-Heidsieck “Cuvée Rare” 2002 – An example of classy packaging. Broad, rich and dense with generous fruit and lip-smacking smoky, toasty flavours. A lengthy finish. Is it too early to start stocking up for Christmas?
Non-vintage Blanc de Blancs
G.H. Mumm “Mumm de Cramant” NV – Made from a single vineyard in the Cramant Grand Cru and bottled at a lower pressure than normal champagne. Shows good fruit definition with a slight toastiness overlaying citrus fruit and white flowers. An interesting and well-made wine.
Henriot Blanc de Blancs NV – An assemblage of Chardonnay grapes from the Côte des Blancs and village crus. Fine and elegant, displaying biscuit and citrus notes and a fresh finish.
Krug Grande Cuvée – The house prefers this wine to be called a “multi-vintage” rather than a “non-vintage”, hinting at its premier status. With a pedigree as rich as Krug, expectations are high, and the wine does not disappoint. Oat crackers, bread and toast dominate the nose, while the palate is a complex knit of citrus fruit, honey, toast and hints of hazelnut. A wine that pulls you in and refuses to let go.
Pierre Gimmonet & Fils Special Club Millésime 2005 – Mostly from vineyards in Cramant, some of which are over 40 years old. A gentle and charming wine, approachable even at this early stage of its development, but showing real class and longevity.
Ruinart Blanc de Blancs NV – A rather light citric nose with elements of white flowers, honeysuckle and brioche. One of the lighter Blanc de Blancs tasted.
Vintage Blanc de Blancs
Ayala Blanc de Blancs 2005 – A blend of Le Mesnil-sur-Oger, Cramant and Chouilly; three Grand Crus from the Côte des Blancs. Forward nose of yeast and wet straw with pear and citrus notes, fine and balanced on the palate with a gentle and elegant mousse.
Charles Heidsieck Blanc des Millénaires 1995 – The nose displays notes of yeast, cotton, wool and ground meal. Superb definition on the palate, pronounced notes of smoke and toast with well- rounded acidity and a long, compelling finish. The patience of maturing this wine for over 15 years in cool chalk cellars has paid off handsomely.
Demière-Ansiot Blanc de Blancs Grand Cru 2006 – Light intensity on the nose with rather coarse bubbles. Seems a touch too sweet.
Louis Roederer Blanc de Blancs 2006 – Still young and tightly knit, showing precise lemon and toasty flavours. Beautifully proportioned and balanced, with the lithe muscularity of an Olympic gymnast. The fruit comes from Le Mesnil-sur-Oger and Avize.
Pol Roger Blanc de Blancs 2002 – A subdued nose but plenty of richness and power on the palate. Creamy with soft effervescence and notes of lemon peel and pastry. The wine was aged for 9 years before release.
Taittinger Comtes de Champagne 2004 – Fruit for this wine is sourced from the Côte des Blancs where Chardonnay reigns supreme. 5% of the wine was aged in new oak for 4 months. A rich, layered wine that is starting to show some evolution. Broad and mouth-filling with notes of smoke, toast, grilled nuts and citrus fruit. Excellent drinking now but shows incredible potential.
Rosé
Ruinart Rosé NV – Chardonnay and Pinot Noir. White peach and red fruit character. Fresh and subtle.
Veuve Clicquot Rosé 2004 – Tangerine and red berry notes with a suggestion of toast. Very refreshing and balanced with good fruit concentration and persistence. The blend consists of Pinot Noir, Chardonnay and Pinot Meunier.
Dosé (off-dry)
A. Margaine Traditionelle Demi-Sec NV – Warm and rich with pear and sugar cane notes. Inviting and approachable.
Taittinger Nocturne NV – Despite the garish packaging, the wine is surprisingly quite charming, with notes of sweet Chinese pear and a long finish.
To judge by the packed crowd at the Pinot Noir Masterclass organised
by local wine merchant Crystal Wines, market sentiment has firmly
shifted away from the overextracted fruit bombs that dominated in the
last decade. The grape that has all the limelight at the moment is Pinot
Noir, a variety that has spread so widely across the world that it
rivals Cabernet Sauvignon and Chardonnay in terms of recognisability. An
unlikely turn of events and one that shows what secret masochists
winemakers are, as Pinot Noir is one of the most persnickety members of
the vinifera family. Its early budding makes it susceptible to spring
frosts and it has the same resistance to fungal diseases and viruses as a
new-born baby. Yet its enchanting perfume and ethereal silkiness make
it the Holy Grail for wine devotees.
Chaired by Olly Masters, winemaker at Misha’s Vineyard, the guest
panel was made up of well-known figures in Singapore’s wine scene
including wine writer, educator and judge Lim Hwee Peng, and sommelier
Gerald Lu. As Misha Wilkinson (owner of Misha’s Vineyard) put it, we
would be hearing about Pinot Noir from several different perspectives – a
person who makes Pinot Noir, a person who educates about Pinot Noir,
and a person who selects and serves Pinot Noir. Not to forget a whole
audience of people who drink Pinot Noir!
Featured wines included Pinot Noir from Burgundy, Chile, USA,
Australia, Martinborough, Marlborough and Central Otago, the latter
three being from New Zealand. About the lineup, Misha commented that
“It's not just a Pinot Noir masterclass but also about New Zealand's
place in the world because we are representing three New Zealand regions
in a global context.” We would be tasting the wines blind, but some
hints were given by Olly, who pointed out that New World Pinot Noir had
more overt fruit characters of red cherry, black cherry, raspberry,
strawberry and plum while Old World Pinot Noir had more savoury and
farmyard characteristics. With age, Pinot Noir tends to develop notes of
mushroom and spice.
On pairing Pinot Noir with food, Olly stated that it is the most
versatile of red wines as it matches with more food than any other.
Thanks to gentle tannins, it can be paired with a variety of dishes
including grilled salmon, lamb, venison, game birds such as pheasant and
turkey, and even vegetables such as mushrooms. In a local context, I
have found it an excellent match with roast duck and dim sum.
Tasting the wines blind had the effect of removing any
preconceptions about the relative merits of each wine. In hindsight, the
Burgundy was the odd one out, with barnyard and earthy notes that
hinted at its origins. I found all three of the New Zealand Pinot Noirs
excellent, with bright fruit and jewel-like intensity. The Oregon and
Chilean Pinot Noirs led me astray, as I expected a more impressive
showing from the former and vice versa.
Looking at the price points for these wines, one can immediately
notice that Pinot Noir commands a substantial premium over other wines.
Add to that the high markups that restaurants and hotels charge on wine
and it can be difficult to sell Pinot Noir on-trade. Gerald also
highlighted the challenge of maintaining the right temperature when
serving Pinot Noir. “A bucket with ice and no water is the ideal way to
bring a bottle of Pinot Noir to the perfect temperature of 14°C. The
bottle should be cool to the touch and when poured into a glass it
should condense a little but not to the point that the whole glass
condenses.” Hwee Peng had the following advice for those looking to add
Pinot Noir to their wine lists: “When it comes to inventory, you want to
look for a Pinot Noir that shows well from now at the point of tasting
until probably a year later, because a wine list changes every twelve
months or so.”
It’s good news that Pinot Noir acreage is expanding worldwide,
especially since Burgundy has now found favour in the Chinese market
leading to the inevitable price increase. As the tasting showed, these
New World regions offer remarkable quality at affordable (for Pinot
Noir) price levels.
Tasting notes:
Maison Kerlann “Cuvee H” Bourgogne Pinot Noir 2009 (SGD53) - Slightly
musty and barnyard-like on the nose with notes of wet clay. Light
bodied with soft tannins, lacking in primary fruit character.
Montes Alpha Casablanca Valley Pinot Noir 2010 (SGD50) - Leafy
with sweet cherry notes, cinnamon and orange peel. High alcohol, giving
an impression of sweetness, but well integrated. Expressive fruit and
varietal character.
Domaine Drouhin Willamette Valley Pinot Noir 2010 (SGD93) -
Slightly closed with notes of red cherries and oak. Shows freshness but
on the whole lacking interest. The producer has a good track record
though so perhaps this wine is going through a quiet phase.
Bindi Composition Macedon Ranges Pinot Noir 2011 (SGD93) -
Noticeable vanilla, cream and woody notes, with boiled sweets and slight
gaminess. Quite overt, thickly layered with a candied sweetness to the
fruit. Lively acidity provides a lift to this wine and prevents it from
becoming flabby. Very good.
Martinborough Vineyard Pinot Noir 2010 (SGD95) - Crushed
strawberries and leafy notes framed by a suggestion of oak. Silky
texture with apparent warmth on the palate.
Greywacke Marlborough Pinot Noir 2010 (SGD73) - Brilliant
purplish crimson hue. Nervy acidity, layers of red fruits, strawberry
and plums, exuding magnificent intensity and poise.
Misha’s Vineyard Verismo Pinot Noir 2009 (SGD77) - An elegant and
layered nose of cloves and small red berries gives way to intense
redcurrant and raspberry notes on the palate. Showing gorgeous precision
and length.
All wines available from Crystal Wines.
While the fine dining scene in Singapore has exploded in recent years, restaurant corkage policies remain somewhat murky. The right to bring your own wine to a restaurant, or BYO, remains a contentious issue, as it means that restaurants are unable to make profits from the sale of their own wine. It is not uncommon for restaurants to mark up the price of a wine to twice the amount or more of its retail price.
The following list details the corkage policies of various fine dining restaurants in Singapore (and is also available at www.thelocalnose.com/index.php/corkage-fees/22). In general, you’ll find restaurants serving Chinese cuisine to be more accepting of BYO, while some have instituted a 1-for-1 policy where corkage is waived for one bottle for each wine that you purchase from the restaurant. The latter allows the restaurant to earn a decent margin and also provides the customer with an opportunity to showcase that treasured bottle he picked up from some faraway country.
Note that the charges below are subject to change. It is always a good idea to reconfirm with the restaurant when making a booking. Restaurants that have corkage free days or do not charge corkage at all are marked with a ✪.
Au Petit Salut (Contemporary French)
www.aupetitsalut.com
40C Harding Road
Singapore 249548
Tel: 6475 1976
CF: $50 per 750ml ($60 per 750ml on eve of / and Public Holidays)
Au Jardin (Classic French)
www.lesamis.com.sg
EJH Corner House
Singapore Botanic Garden Visitors Centre
Cluny Road
Singapore 259569
Tel: 6466 8812
Wine list: www.lesamis.com.sg/AuJardin_winelist.pdf
CF: $80++ per 750ml bottle
Blue Lotus Chinese Eating House (Chinese)
www.bluelotus.com.sg
31 Ocean Way
#01-13 Quayside Isle
Singapore 098375
Tel: 6339 0880
CF: $50 per 750ml (wine)
Brasserie Gavroche (Classic French)
www.brasseriegavroche.com
66 Tras St
Singapore 079005
Tel: 6225 8266
CF: 1-for-1
Broth (Australian)
www.broth.com.sg
21 Duxton Hill
Singapore 089604
Tel: 6323 3353
CF: $30 per 750ml (wine), $40 per 750ml (sparkling)
Brussel Sprouts (Belgian Beer and Mussels)
Various outlets
Wine list: www.brusselssprouts.com.sg/home/wines-champagnes/
CF: $30 per 750ml (wine), 1-for-1
✪Burlamacco Ristorante (Classic Italian)
burlamacco.com.sg
77 Amoy St
Singapore 069896
Tel: 6220 1763
CF: Free corkage on Tuesday, $30 or 1-for-1 otherwise
✪ Coriander Leaf (Pan-Asian)
www.corianderleaf.com
3A Merchant Court #02-03
River Valley Road
Clarke Quay
Singapore 179020
Tel: 6732 3354
CF: Free corkage on Tuesday (à la carte dining only, for tables up to 8 pax, up to 2 bottles per table, other T&Cs apply), $30++ per 750ml bottle otherwise
✪Da Paolo Ristorante (Italian)
dapaolo.com.sg
80 Club Street
Singapore 069448
Tel: 6224 7081
Wine list: www.facebook.com/DaPaolo.Ristorante.ClubStreet/app_153284594738391
CF: Free corkage on Tuesday, $45 (wine & sparkling) otherwise
Da Paolo BistroBar (Contemporary European)
dapaolo.com.sg
3 Rochester Park
Singapore 139214
Tel: 6774 5537
Wine list: www.facebook.com/BistroBar.RochesterPark/app_117784394919914
CF: $45 (wine & sparkling)
Da Paolo PizzaBar (Pizzeria)
dapaolo.com.sg
44 Jalan Merah Saga
Singapore 278116
Tel: 6479 6059
Wine list: www.facebook.com/PizzaBar.HollandVillage/app_117784394919914
CF: $35 (wine), $45 (sparkling)
✪ De Classic Golden Spoon (Chinese)
62 Seng Poh Lane
Singapore 160062
Tel: 6536 2218
CF: Free corkage all week
Fat Cow (Japanese inspired Steakhouse)
www.fat-cow.com.sg
1 Orchard Blvd #01-01/02
Camden Medical Centre
Singapore 248649
Tel: 6735 0308
CF: $50 per 750ml bottle and 1-for-1
Garibaldi (Italian)
www.garibaldi.com.sg
36 Purvis Street #01-02
Singapore 188613
Tel: 6837 1468
Wine list: www.garibaldi.com.sg/menu.html
CF: $50 per 750ml bottle and 1-for-1
Gunther’s (Modern French)
www.gunthers.com.sg
36 Purvis Street, #01-03
Singapore 188613
Tel: 6338 8955
CF: S$70 for 750ml wine bottle / S$70 for a bottle champagne / Buy one from wine list and bring one free of charge
Iggy’s (Modern European/Asian/Australian)
www.iggys.com.sg
The Hilton Hotel
581 Orchard Rd
Singapore 238883
Tel: 6732 2234
CF: $50++ per 750ml bottle and 1-for-1
✪Imperial Treasure (Chinese)
Various outlets
CF: Free corkage all week
✪Jade Palace Seafood Restaurant (Chinese)
583 Orchard Road, B1-13
Forum the Shopping Mall
Singapore 238884
Tel: 6732 6628
Wine list: www.jadepalace.com.sg/wine.html
CF: Free corkage all week
Keystone Restaurant (Modern European)
www.keystonerestaurant.com.sg
11 Stanley Street
Singapore 068730
Tel: 6221 0046
CF: $55 per bottle (750ml) or 1 for 1
La Nonna (Traditional Italian country)
lanonna.sg
76 Namly Place
Singapore 267226
Tel: 6762 1587
CF: $35 per 750ml (wine), $45 per 750ml (sparkling/liquor)
Lawry’s The Prime Rib (Western)
www.lawrys.com.sg
333A Orchard Road
#04-01/31 Mandarin Gallery
Mandarin Orchard
Singapore 238897
Tel: 6836 3333
CF: $30++ for Standard Red / White Wine, $40++ for Sparkling Wine, Rose and Champagne (Per bottle) (January – October)
$40++ for Standard Red / White Wine, $50++ for Sparkling Wine, Rose and Champagne (Per bottle) (November - December)
Les Amis (Modern European)
www.lesamis.com.sg
1 Scotts Road
#02-16 Shaw Centre
Singapore 228208
Tel: 6733 2225
Wine list: www.lesamis.com.sg/LesAmis_winelist.pdf
CF: $80 per bottle and 1-for-1
✪Mamounia Restaurant @ The Screening Room (Mediterranean)
www.screeningroom.com.sg/fivefloors.html
12 Ann Siang Road
Singapore 069692
Tel: 6221 1694
CF: Free corkage every Mon & Tue (à la carte dining only, for tables up to 8px; Up to 2 bottles per table; Other T&Cs apply)
✪New Ubin Seafood
ubinseafood.wordpress.com
#01-174, Block 27
Sin Ming Road
Singapore 575680
Tel: 64669558
CF: Free corkage all week
Pasta Brava (Italian)
www.pastabrava.com.sg
11 Craig Road
Tanjong Pagar
Singapore 089671
Tel: 6227 7550
Wine list: www.pastabrava.com.sg/menu/pasta_brava_wine_list_2012.pdf
CF: $30.00++ per bottle of wine (750ml) and $40.00++ per bottle of Sparkling/Champagne
✪Porta Porta Restaurant (Italian)
971 Upper Changi Gardens
Tel: 6545 3108
Singapore 507668
CF: Free corkage Tuesday to Thursday. Friday to Sunday $15.
Picotin Express (Pizzeria)
Various outlets
CF: $30 per 750ml (wine), 1-for-1
Rocks Urban Grill + Bar (Western)
www.rocks.com.sg/index.asp
2 Marina Boulevard
#02-01/02 The Sail @ Marina Bay
Singapore 018987
Tel: 6438 4404
Wine list: www.rocks.com.sg/bar_winelist.asp
CF: $30 per 750ml (wine)
Salt grill & Sky bar (Modern Australian)
www.saltgrill.com
2 Orchard Turn
ION Orchard #55-01 & #56-01
Singapore 238801
CF: $50 per 750ml bottle and 1-for-1
Saint Pierre (Modern French)
www.saintpierre.com.sg
31 Ocean Way
#01-15 Quayside Isle
Singapore 098375
Tel: 6438 0887
CF: $50 per 750ml (wine)
Senso Ristorante & Bar (Italian)
senso.sg
21 Club Street
Singapore 069410
Tel: 6224 3534
CF: $50 per 750ml (wine), $60 per 750ml (sparkling/liquor)
Skyve Wine Bistro (Modern European)
www.skyve.sg
10 Winstedt Road
Block E, #01-17
Singapore 227977
Tel: 6225 6690
Wine list: www.skyve.sg/the-bar/wine-list/the-charismatic-drinks
CF: $30++ for wine or $50++ for sparkling per 750ml bottle or 1 for 1
Spizza (Pizzeria)
www.spizza.sg
Various outlets
CF: $20 per 750ml (wine)
Sque Rotisserie & Alehouse
www.sque.com.sg
6 Eu Tong Sen Street
The Central #01- 70
Singapore 059817
Tel: 6222 1887
CF: $40 per 750ml (wine)/ $20 per 375ml (wine)/ $60 per 700ml – 750ml (spirits)
✪Table at 7 (Modern European and Gourmet Indonesian)
www.tableat7.com
7 Mohamed Sultan Road
Singapore 238957
Tel: 6836 6362
CF: Free corkage on Mondays, otherwise $30++ for wine or $50++ for sparkling per 750ml bottle or 1 for 1
✪Wild Rocket
www.wildrocket.com.sg
Hangout Hotel
10A Upper Wilkie Road
Singapore 228119
Tel: 6339 9448
CF: Free corkage on Tuesday, otherwise $25++ for wine, $35++ for sparkling, $50++ for magnums and $100++ for liquor.
