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.
ARTISAN CELLARS
VINTNER DINNER
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Chapuis Frères +
Clos Canarelli
A double-bill vintner party with Romain Chapuis & Vincent Cervoni
Romain_Chapuis_and_Vincent_Cervoni
Tuesday 5 November 2019 – 7 p.m.
Meatsmith_Little_India
21 Campbell Lane,
Singapore 209894
S$ 75 nett
••••••••••••••••••


W I N E S

Chapuis Frères Burgundy
Hautes-Côtes de Beaune Blanc 2018
Coteaux Bourguignons Rouge 2018
Hautes-Côtes de Beaune Rouge 2018
Grenat Vin de France 2017
Clos Canarelli – Corsica
Bianco Gentile 2018
Corse Figari Blanc 2018
Amphora Blanc – Corse Figari 2018
Corse Figari Rouge 2017
Amphora Rouge – Corse Figari 2018
Alta Rocca 2016


D I N N E R


Papaddum
Mackerel and pickles
Pork cheeks
Lamb meat ball

Suckling pig biryani
Bhaji onion rings
Gun powder potatoes

Smoked cheese

Lime marshmallows



Our special vigneron week in November will kick off with a double-bill vintner party on Tuesday 5 November at the rocking Meatsmith Little India restaurant.

Chapuis_Freres_wines

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.

Clos_Canarelli_wines

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.

Join us and our friends Romain Chapuis of Chapuis Frères from Burgundy, and Vincent Cervoni representing Clos Canarelli from Corsica, for this unique double-bill vinous shindig.

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


To RSVP:

Email events@artisan-cellars.com, or
phone +65 6838 0373

Prepayment required to confirm reservation


TERMS & CONDITIONS:

  1. Due to limited capacity, admission is strictly by RSVP only, subject to final written confirmation.
  2. Full payment is required to secure reservation.
  3. As space is limited, this invitation is non-transferable.
  4. Dining is communal walk-about style. Seating is free and easy.
  5. There will be no provision for special dietary requirements.
  6. The Restaurant reserves the right to adjust the menu to best availability of ingredients.
  7. Artisan Cellars reserves the right to make changes to the wine line-up for the dinner in the event of unforeseen circumstances.
  8. All of these terms and conditions do not supersede the venue’s reservation and service policies.

RESTAURANT PARTNER
Meatsmith Little India 

Meatsmith_Little_India

Meatsmith Little India is Singapore’s first restaurant combining the taste of India, with fixed roots in American barbecue. This second edition of Meatsmith offers American barbecue from the south, with an accent of Indian flavour. With its colourful façade and street artwork, this outlet fits perfectly at its home on Campbell Lane in the heart of Little India. Expect a masterful menu combining the technique of slow cooking and barbecue, with Indian spices, rubs and sauces. By adding a tandoor oven and spit roaster alongside the southern pride smoker, guests will receive a new experience in the art of barbecue.

Chef_Kurt_Sombero_of_Meatsmith_Little_IndiaKurt Sombero is Head Chef of Meatsmith Little India. His passion for food began at a young age from when he used to accompany his grandmother to her food stall in a local market. His experience in the F&B industry spans over 11 years and encompasses training under Andre Chiang (Restaurant Andre), Cyrille Soenen (Impressions Restaurant, Manila) and Dave Pynt (Burnt Ends) While at Burnt Ends, Sombero spent time training in Attica and St. John Spitalfields in East London. Sombero loves playing with spice and combining the freshest ingredients to create beautiful, tasty plates.


ARTISAN CELLARS
390 Orchard Road
B1-01 Palais Renaissance
Singapore 238871
t    +65 6838 0373
f    +65 6836 0036
e    sales@artisan-cellars.com
w   www.artisan-cellars.com
fb   /artisancellars
ig   @artisan.cellars
In collaboration with:
Meatsmith_Little_India
21 Campbell Lane
Singapore 209894