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The Den Warehouse Hotel

Dear Members

For the month of October, I am very excited to present an evening with Vincent Maurel, from Clos Saint Jean, Chateauneuf-du-Pape. The estate is run by the two brothers Vincent & Pascal, and is considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf. Their cellar is one of the oldest in the region, having been founded in 1900 by the great-great-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.

The various vineyards of Clos Saint Jean are located primarily in the region of Le Crau. This plateau is perhaps the most iconic of the many terroirs of Châteauneuf-duPape – iron-rich red clays topped with galets. While about 60% of their vineyards are located here, specifically in the lieu-dits of Côteau de Saint Jean and Cabane de Saint-Jean, another 40% are located in alluvial clay and sandy soils adjacent to the plateau. They also own a small parcel of Mourvedre in the lieu-dit of Bois-Dauphin near Château Rayas planted on sandy, limestone-rich soils. The farming at Clos Saint Jean is fully sustainable due to the warm and dry climate which obviates the need for chemical inputs. Vincent and Pascal employ organic methods for pest control, mainly pheromones to prevent pests from taking up residence in their vines a process called amusingly enough in French, confusion sexuelle. The vines are also worked manually and harvest is conducted in several passes entirely by hand.

Once harvested, the grapes are transported to the cellar in small bins. The white varieties are pressed directly with Grenache Blanc and Clairette being fermented and aged in stainless steel tanks while the Roussanne is fermented and aged in barrel. The reds are almost entirely destemmed with about 10% whole clusters retained. Fermentation follows in concrete vats. Macerations are long, averaging 35 days on the skins. The Grenache sees a gentle maceration with delestage, while the Syrah and Mouvredre receive pigeage. All of the Grenache is aged in concrete with the exception of Sanctus Sanctorum, a single plot of old-vine Grenache, that in exceptional vintages, is aged in demi-muid and bottled only in magnum. Syrah and Mourvedre are aged in barriques and demi-muids. Aging for all the reds is about 12 months. The Châteauneuf-du-Pape Vieilles Vignes in bottled especially for European Cellars and is selected by the brothers with input from Philippe Cambie and Eric Solomon. In addition to the Sanctus Sanctorum, two additional small cuvées are made: La Combe des Fous and Deus ex Machina – each sourced primarily from Le Crau, the power and finesse of which is apparent in both wines. The Deus ex Machina is deepened with the inclusion of the old vine Mourvedre that the Maurels farm on the sandy soils of Bois–Dauphin.

The estate now boasts four 100 point wines, sourced from their extraordinary old vine plots, including choice parcels in the famed La Crau district of Châteauneuf-du-Pape. Thanks to the generosity and our collaboration with D&D Wines, we are privileged to be able to taste a near complete range of their wines from CDP blanc 2017, CDP Reserve 2015, to their small cuvees La Combe des Fous and Deus ex Machina in the 2011, 2012 and 2015 vintages no less! As extra special treat, we will also have the Sanctus Sanctorum, the single plot of old vine Grenache 2015 - only made in magnums - to complete the line up.

I have proposed to match the wines with the innovative & modern food from Po at Warehouse Hotel. The culinary programming throughout The Warehouse Hotel was crafted in partnership with Chef Willin Low, Mod-Sin pioneer and founder of Wild Rocket. The hotel’s flagship restaurant, Po, is a refined modern Singaporean concept presenting an array of local classics and elevated Singaporean staples. Po seeks to bridge the gap between our nation’s vibrant culinary heritage and our rich collective memories of home cooked specialties. The dinner will be held at The Den, which is the event space at the far end of the hotel lobby.

The Warehouse Hotel was built in 1895 along the Singapore River as part of the Straits of Malacca trade route. At that time, the area was a hotbed of secret societies, underground activity, and liquor distilleries. Today, while much of that history has disappeared, The Warehouse Hotel has been meticulously restored as a modern 37-room boutique hotel, focusing on heritage and local culture.

Please join me for a fabulously trendy, tasteful & tasty evening with the wines of Clos Saint Jean, and our hosts Vincent Maurel & Darryll Burleigh. Spaces are limited to 24, so do sign up in the usual manner with Laurence, and note our new payment channel via PayNow, to secure your seats. Members have priority for first 48 hours, and cancellations will not be entertained after Oct 12.


Sharon Sng


“This may well be one of the most exciting addresses not only in France, but in the entire wine world.... In short, these wines are not to be missed!” – ROBERT PARKER





Classic Popiah Platter with Prawn - 1 popiah skin per person

Clos St Jean Chateauneuf du Pape Blanc 2017


Fermented Shrimp Soft Shell Crab with Lime Mayo Kurobuta Char Siew Chilled Kailan with Mustard Dressing

Clos St Jean Chateauneuf du Pape Reserve 2015 Clos St Jean Combe des Fous 2012 Clos St Jean Combe des Fous 2011


Wagyu Cheek Rendang Spicy Tamarind Barramundi Tail with Pineapple & Vine Tomatoes Braised Mahjong Tofu with Bailing Mushroom & Broccoli Steamed Fragrant Nasi Kuning

Clos St Jean Ex-Machina 2011 Clos St Jean Ex-Machina 2015 Clos St Jean Sanctus Sanctorum 2015


Plum Wine Jelly with Strawberry Confit & Yuzu Sorbet Free-flow Hot Chinese Tea & Still Water







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