Not one, but two vintners will kick
off our Vinosity week winemaker series with this
vintner party featuring 10 different wines at the vibey
Meatsmith Little India. Admission is limited so book
your seats now. |
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Chapuis Frères is the brainchild of Romain Chapuis, a progressive next-generation vigneron who crafts highly delectable Burgundies in both colours. Organic viticulture and non-interventionist winemaking form the backbone of this dynamic producer’s wine. With their vibrant and highly expressive labels, it may be convenient to put Chapuis’ wines into the ‘natural wine’ category. But his wines are much more than that. While he adores making charming wines high in drinkability quotient, Romain is intolerant to any kind of winemaking fault. In keeping to his exacting standards, he has been known to get rid of entire barrels of wine that had exhibited even the slightest hint of fault. The wines of Chapuis Frères are juicy, transparent and possess tremendous vinosity. Working with humbler Burgundian appellations, Chapuis elevates them with his unique interpretation. The phrase “accessible Burgundy” is fast becoming a contradiction in terms, but Chapuis proves it can still be true. And he does so with effortless elegance. Corsica, or Corse in French, is a mountainous island set in the Mediterranean Sea boasting a unique macroclimate, culture and dialect. Its vineyards are an ancient feast of indigenous grapes, and Corsicans are fiercely proud of their rarely exported produce. The recent wine revolution there that began in the 1980s has seen Corsican wines becoming increasingly well-known and amongst them, one domaine stands tall: Clos Canarelli. Since taking over the family domaine in 1993, Yves Canarelli has championed the restoration of native Corsican varietals into the official appellation system. Some of these indigenous grapes bear a close genetic resemblance to mainland Italian and French grapes, yet offer completely different expressions. Though the work is far from over, he is one of a group of vignerons who continue to speak up with passion and conviction for Corsican culture as expressed through their wines. Yves’ choice to convert his domaine to both organic and biodynamic viticulture has made it possible for his wines to display exceptional freshness, complexity, and aromatic intensity. In the cellar, he only uses indigenous yeasts, and prefers slow, deliberate, precise fermentations, and leaves his reds unfiltered. Yves’ wines are superbly balanced, fresh and lively – these are saline-infused, mineral-inflected Mediterranean whites and rosés, and intense yet pure and vibrant reds with elegance and finesse.
Fun people and tasty wines deserve a venue that bustles with energy and creativity: Meatsmith Little India. An outpost of the Burnt Ends group, this restaurant is headed by Chef Kurt Sombero, who is leading the charge at Singapore’s first restaurant that combines the taste of India with fixed roots in American barbecue. Expect a rocking good time mingling with winemakers and savouring eclectic flavours from Meatsmith’s kitchen paired with unique expressions of Burgundy and Corsica. Places are limited, so do RSVP soon. Yours, The Artisan Cellars Team |
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RESTAURANT PARTNER |
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