67 Pall Mall Singapore Club Events

One of Burgundy’s most exciting rising stars is rewriting the style of one of its great villages.

Born into one of Chassagne-Montrachet’s established winemaking families, Simon Colin is the third generation to make wine here, following his father Philippe Colin and grandfather Michel Colin-Deléger. But rather than simply inherit the family style, Simon has forged his own: tauter, brighter and more precise, with an emphasis on purity, mineral tension and restrained oak.

Simon began independently in 2017, aged just 24, with a nine-barrel micro-négoce that became his laboratory for experimenting with lees, oak and sulphur. Along the way, he gained experience in South Africa and Oregon before spending four years at Domaine Etienne Sauzet in Puligny-Montrachet. In 2021, he took over 9.3 hectares of family vineyards and Domaine Simon Colin was born.

Just five vintages on, Simon has emerged as one of the Côte de Beaune’s most closely watched young growers. His newly released 2024 vintage marks another milestone, with the domaine’s vineyards now organically certified, while his wines continue to favour bright minerality, freshness and vineyard expression over weight and over oak.

For this masterclass, Simon joins us to explore Chassagne-Montrachet from north to south, white to red, through six wines from a single vintage. Beginning with village Chassagne, we travel through Saint-Aubin and the Premiers Crus Les Chaumées and Les Vergers before turning to Pinot Noir and finishing with Premier Cru Morgeot Les Brussonnes. With winemaker and vintage held constant, this is a rare opportunity to discover just how dramatically site can speak – and to taste the new face of Chassagne with the man behind it.

The wines we will be tasting:
2024 Simon Colin, Chassagne-Montrachet
2024 Simon Colin, Saint-Aubin, 1er Cru Le Charmois
2024 Simon Colin, Chassagne-Montrachet, 1er Cru Les Chaumées
2024 Simon Colin, Chassagne-Montrachet, 1er Cru Les Vergers
2024 Simon Colin, Chassagne-Montrachet Rouge
2024 Simon Colin, Chassagne-Montrachet, 1er Cru Morgeot Les Brussonnes, Rouge

“The winemaker and his ego are the worst enemies to great vineyards.” For Mark Haisma, great Burgundy begins by knowing when to get out of the way.

The Australian-born winemaker has followed an unconventional path to Burgundy. After a decade at Yarra Yering, Haisma began making wine under his own name in Burgundy, initially from borrowed cellar space and fruit sourced through relationships with local growers. What began as a small micro-négoce has since grown into his own winery and vineyard holdings in Gevrey-Chambertin – earning him recognition from Tim Atkin MW as one of his “Top 25 Burgundy Producers to Watch”.

At the heart of Haisma’s philosophy is place over winemaking. He favours freshness, precision and energy, with restrained extraction and oak, allowing the character of each vineyard to take centre stage. As he puts it, his parameters are simple: “finesse, character, expression of place.”

For this masterclass, we put that philosophy to the test across seven wines and some of Burgundy’s most distinctive appellations. Beginning at Village level, we travel through Chassagne-Montrachet, Chambolle-Musigny and Gevrey-Chambertin before moving into Premiers Crus from Morey-Saint-Denis, Pommard and Gevrey-Chambertin.

The journey culminates with the 2017 Clos de Vougeot Grand Cru. With Mark guiding the tasting himself, members can explore what happens as we move from Village to Premier Cru to Grand Cru – and how much of what we taste comes not from the winemaker, but from the vineyard itself.

The wines we will be tasting:
2023 Mark Haisma, Chassagne-Montrachet
2023 Mark Haisma, Chambolle-Musigny
2023 Mark Haisma, Morey-Saint-Denis, 1er Cru Les Chaffots
2023 Mark Haisma, Gevrey-Chambertin
2023 Mark Haisma, Pommard, 1er Cru Clos des Arvelets
2022 Mark Haisma, Gevrey-Chambertin, 1er Cru Fonteney
2017 Mark Haisma, Clos de Vougeot, Grand Cru

How do you take 25 years spent reinventing Indian food and turn it into one Diwali night?

This Saturday 24th October, the Clubroom turns into a palace for the evening, hosted by Chef Manish Mehrotra, 67 Pall Mall’s upcoming Resident Chef and founder of Indian Accent in New Delhi and New York. His menu travels across India while giving tradition plenty of room to run wild — bold flavours and unexpected combinations, from Banarasi Aloo Papad with blue cheese to Claypot Bihari Mutton.

The evening runs in two parts: Raja’s Table, a five-course dinner paired with a 2024 Freemark Abbey Chardonnay, 2023 Bass Phillip Pinot Noir and 2012 Les Forts de Latour, before the room turns over to Rani’s Court — Bhangra dancers, a DJ, and Henriot Champagne and cocktails flowing into the night.

The Details

Saturday 24th October — Raja’s Table dinner, followed by Rani’s Court after party

Full Court Pass — dinner + after party

After Party — Rani’s Court only

Tickets sold in pairs or more; dinner served communally. Vegetarian options included throughout, please flag other dietary needs before booking. Early-bird pricing available for a limited time.

Before Maremma was a name on the fine wine map, Elisabetta Geppetti was betting on it. At just 20, Elisabetta took the reins of Fattoria Le Pupille with an ambitious idea: that this then-overlooked corner of Tuscany could produce wines worthy of serious attention. With Sangiovese at its heart and Bordeaux varieties in the mix, she set about proving it.

The result was Saffredi, first made in 1987 with legendary oenologist Giacomo Tachis. Nearly four decades later, it remains the estate’s flagship – and one of the wines that helped give Maremma a place in the international conversation.

For this masterclass, Elisabetta joins us to look at Saffredi through six vintages, spanning 24 years, offering Members a chance to taste how Saffredi evolves with age, vintage and time in bottle – while hearing directly from the woman who has shaped its story from the beginning.

This is a masterclass not to be missed.

The wines we’ll be tasting:

Welcome Drink: 2022 Fattoria Le Pupille Piemme Toscana BIanco
2023 Fattoria Le Pupille, Saffredi, Toscana Rosso
2021 Fattoria Le Pupille, Saffredi, Toscana Rosso
2019 Fattoria Le Pupille, Saffredi, Toscana Rosso
2018 Fattoria Le Pupille, Saffredi, Toscana Rosso
2017 Fattoria Le Pupille, Saffredi, Toscana Rosso
1999 Fattoria Le Pupille, Saffredi, Toscana Ross

How much can a few kilometres change a Barolo?

This October, journey through some of the Langhe’s most celebrated crus with Damilano, tasting distinct expressions of Nebbiolo from Liste, Cerequio and the legendary Cannubi hill – culminating in two Cannubi Barolos separated by more than a decade.

With roots dating to the 19th Century, Damilano today holds an enviable collection of vineyards across the appellation, including Liste, Cerequio and significant holdings in Cannubi – one of Barolo’s oldest and most celebrated crus.

For this dinner, Members will have the opportunity to explore these sites through seven wines spanning more than a decade. We begin with Langhe Nebbiolo before moving into Lecinquevigne, a Barolo drawn from five vineyards across three communes, followed by the contrasting single-vineyard expressions of Liste and Cerequio.

The evening culminates in Cannubi, tasted through the 2022 Barolo Cannubi alongside the 2011 Barolo Riserva Cannubi “1752” – an opportunity to experience not only one of Barolo’s great terroirs, but how it evolves with more than a decade of age.

Joining us for the evening is Chiara Damilano, fourth generation of the family, who returned to Piedmont after seven years abroad to help shape the estate’s next chapter.

Across four courses and seven wines, this is a chance to discover Barolo not simply by producer or vintage, but vineyard by vineyard.

The menu:

Welcome Drink: 2024 Damilano Langhe Chardonnay “G.D”

First course:
Wagyu Beef Carpaccio
Piedmont hazelnut, girolles, arugula & Pecorino chips

Paired with:
2023 Damilano Langhe Nebbiolo, Marghe
2016 Damilano Barolo, Lecinquevigne

Second Course:
Royan Cheese Ravioli
Braised Iberico pork cheek, porcini mushroom & romanesco

Paired with:
2017 Damilano Barolo, Liste
2018 Damilano Barolo, Cerequio

Third Course:
Roasted Brittany Pigeon
Creamy black truffle polenta, roasted figs & Tuscan kale

Paired with:
2022 Damilano Barolo, Cannubi
2011 Damilano Barolo, Riserva Cannubi “1752”

Dessert: 
Noisette Royale
Hazelnut dacquoise, feuillantine, hazelnut, chocolate mousse & vanilla ice cream

In Le Mesnil-sur-Oger, one of Champagne’s 17 Grand Cru villages, seven generations of the Gonet family have built a legacy rooted in one of the region’s most celebrated terroirs.

Situated in the heart of the Côte des Blancs, close to the legendary vineyards of Krug and Salon, Champagne Philippe Gonet has earned its reputation for wines defined by freshness, precision and minerality.

This November, Chantal Gonet joins us to explore the Champagnes that have shaped her family’s legacy. Through a selection of cuvées, including Blanc de Blancs, she’ll share the distinctive character of the house and how she and her brother Pierre have shaped its identity since taking over the estate in 1993.

What gives a Blanc de Blancs its sense of place? What makes Le Mesnil-sur-Oger one of Champagne’s most revered Grand Crus? And what do seven generations of experience ultimately bring to the glass? Join Chantal to hear her take us through the winemaking decisions behind each Champagne as it is poured.

Wines we’ll be tasting:

N.V Philippe Gonet, Réserve, Brut, Champagne
N.V Philippe Gonet, Signature Blanc de Blancs, Brut, Champagne
2018 Philippe Gonet, Blanc de Blancs, Grand Cru, Millésime, Brut, Champagne
N.V Philippe Gonet, TER Noir, Extra Brut, Champagne
2009 Philippe Gonet, Belemnita, Blanc de Blancs, Grand Cru, Brut, Champagne
N.V Philippe Gonet, Rosé, Brut, Champagne

Founded in Barbaresco in 1859, Gaja has played a defining role in the modern history of Piedmontese wine. Under Angelo Gaja, the fourth generation of the family, the estate challenged convention in both vineyard and cellar, helping bring greater international attention to Barbaresco and the potential of Nebbiolo.

Central to that story are Sorì San Lorenzo, Sorì Tildìn and Costa Russi. By bottling these sites individually, Gaja put the differences between its vineyards into sharper focus — an idea Members will be able to explore directly in this masterclass. Giovanni Gaja joins us to taste the 2022 Gaja Barbaresco alongside all three, before returning to Sorì San Lorenzo with the 2016 vintage.

We then turn to Barolo with Sperss, tasted in 2021 and 1997 — extending the conversation from site to age. How does Nebbiolo change from one vineyard to another? And what remains after more than two decades in bottle? Across eight wines, Giovanni will explore the vineyards, vintages and decisions that have shaped his family’s approach to Piedmont.

The wines we’ll be tasting:
2022 Gaja, Gaia & Rey, Chardonnay
2022 Gaja, Barbaresco
2022 Gaja, Costa Russi, Barbaresco
2022 Gaja, Sorì Tildìn, Barbaresco
2022 Gaja, Sorì San Lorenzo, Barbaresco
2016 Gaja, Sorì San Lorenzo, Barbaresco
2021 Gaja, Sperss, Barolo
1997 Gaja, Sperss, Langhe

Tenuta di Trinoro sits in the remote Val d’Orcia, at the viticultural margins of southern Tuscany and far from the region’s traditional Sangiovese strongholds. Here, Andrea Franchetti began planting Bordeaux varieties in the 1990s, matching varieties and parcels according to differences in soil, exposure and altitude. Vineyards were planted at an unusually high density of 10,000 vines per hectare (roughly one vine per square metre), creating intense competition between vines in the estate’s demanding soils.

Today, the estate is led by his son, Benjamin Franchetti. An engineer by training, Benjamin became increasingly involved in the family wineries before returning to Italy in 2020, taking over Tenuta di Trinoro and Passopisciaro following his father’s death in 2022. His analytical background brings another perspective to an estate that has always been shaped by close observation of its vineyards and the differences between individual sites.

The man himself, Benjamin joins us for an opportunity to taste Tenuta di Trinoro from the ground up. Centred on the 2022 vintage, the masterclass moves from Le Cupole through Campo di Camagi, Campo di Magnacosta and Campo di Tenaglia, before Palazzi and the 2021 Tenuta di Trinoro Rosso Toscana. Tasted side by side, the wines offer a close look at how individual parcels shape the estate’s Cabernet Franc, and how those distinctions inform its broader blends. With Benjamin guiding the tasting, it is a chance to understand Trinoro through the vineyards themselves — and the decisions behind each wine

Welcome wine: 2022 Tenuta di Trinoro, Trinoro Bianco

The wines we’ll be tasting:
2022 Tenuta di Trinoro, Le Cupole
2022 Tenuta di Trinoro, Campo di Camagi
2022 Tenuta di Trinoro, Campo di Magnacosta
2022 Tenuta di Trinoro, Campo di Tenaglia
2022 Tenuta di Trinoro, Palazzi
2021 Tenuta di Trinoro, Rosso Toscana

Champagne Pierre Paillard has been rooted in Bouzy Grand Cru, on the Montagne de Reims, for eight generations. Today, brothers Antoine and Quentin Paillard farm the family estate with a particular focus on the vineyard; from organic farming and lower yields to preserving old massal selections. Even their approach to non-vintage Champagne reflects a close attention to each growing season.

This November, Antoine joins us for a masterclass exploring Bouzy through different sites and styles. We begin with Les Parcelles and Les Terres Roses before moving beyond the village to Vieilles Vignes from Taissy Premier Cru. Back in Bouzy, two 2020 wines offer a particularly revealing comparison: Les Maillerettes, a Blanc de Noirs, alongside Les Mottelettes, a Blanc de Blancs. Tasted together, the line-up has been chosen to put site, variety and winemaking into context: moving beyond Champagne as a style to consider the vineyards behind it.

We finish with something altogether different: 2022 Les Mignottes, Bouzy Rouge, a still Coteaux Champenois. What changes when Bouzy is seen through Pinot Noir and Chardonnay, sparkling and still? How much can individual sites reveal within a single village? Antoine will explore both through the vineyards he knows intimately and the decisions behind each wine.

Welcome wine: NV Pierre Paillard, Les Parcelles, Bouzy Grand Cru

The wines we’ll be tasting:
NV Pierre Paillard, Les Parcelles, Bouzy Grand Cru
NV Pierre Paillard, Les Terres Roses, Bouzy Grand Cru
2020 Pierre Paillard, Vieilles Vignes, Taissy Premier Cru
2020 Pierre Paillard, Les Maillerettes, Blanc de Noirs, Bouzy Grand Cru
2020 Pierre Paillard, Les Mottelettes, Blanc de Blancs, Bouzy Grand Cru
2022 Pierre Paillard, Les Mignottes, Bouzy Rouge, Coteaux Champenois

Domaine Marc Roy may span just four hectares across Gevrey-Chambertin and Marsannay, but its wines have earned a reputation far beyond the size of its holdings.

At its helm is Alexandrine Roy, the fourth generation of her family to grow vines in Gevrey. Since taking over from her father Marc in 2003, she has worked the domaine largely single-handedly, tending old vines — some more than a century old — and using minimal intervention in the cellar to let each site speak for itself.

This November, Alexandrine joins us for an intimate dinner exploring the domaine through its various terroirs. Beginning in Marsannay before moving through Gevrey-Chambertin’s Clos Prieur, Vieilles Vignes and La Justice, the evening culminates with Cuvée Alexandrine.

How does Gevrey-Chambertin change from one parcel to the next? What do century-old vines bring to the glass? Over dinner, Alexandrine will explore these questions through the vineyards she knows intimately and the wines they produce.

The menu:

First Course:
Dungeness Crab
Amela tomato, basil sorbet, crème fraîche

Paired with:
2023 Domaine Marc Roy, Marsannay, Champs Perdrix Blanc

Second Course:
Challand Duck Breast
Kohlrabi & parsnip tart, cherry gastrique

Paired with:
2023 Doamine Marc Roy, Gevrey-Chambertin, Clos Prieur
2023 Domaine Marc Roy, Gevrey-Chambertin, Vieilles Vignes

Third Course:
Jeju Black Pork Loin
Coco beans & smoked bacon fricassee, spiced Port wine jus

Paired with:
2023 Domaine Marc Roy, Gevrey-Chambertin, La Justice
2022 Domaine Marc Roy, Gevrey-Chambertin, Cuvée Alexandrine

Dessert:
Noisette Royale
Hazelnut dacquoise, hazelnut crémeux, chocolate mousse & vanilla ice cream

In the 1930s, as France’s first Appellations d’Origines Contrôlées were being established, the country’s celebrated gastronome Curnonsky singled out five French white wines he considered the greatest in the world: Château-Grillet, Le Montrachet, La Coulée de Serrant, Château-Chalon and Château d’Yquem. Nearly a century later, we will explore today’s versions of The Five of Curnonsky through the lens of our new Head of Wine Operations Mathias Camilleri MS.

This marks Mathias’s debut wine event at 67 Pall Mall Singapore – and the first opportunity for Members to experience his perspective through a dinner shaped entirely by his own selection. Across five courses, he brings together wines from the Loire, Rhône, Burgundy, Jura and Bordeaux, exploring what makes each region distinctive in the glass.

Known as the ‘Prince of Gastronomy’, Curnonsky championed the relationship between food, wine and place. This session revisits that philosophy with Mathias’s help – a personal expression of France, told through five wines and five regions.

The menu:

First Course:
Gambero Rosso Tartare
Avocado, cucumber gazpacho, Oscietra caviar, squid ink tuile

Paired with:
2023 Savennières Coulée de Serrant, Nicolas Joly, Loire Valley

Second Course:
Patagonian Toothfish
Baby spinach, mussels, smoked eel, dill, saffron broth

Paired with:
2021 Château Grillet, Vignoble de Château Grillet, Rhone Valley

Third Course:
Milk-Fed French Veal
Morel mushrooms, pommes purée, parsnip crisps

Paired with:
2014 Bienvenue Bâtard Montrachet Grand Cru, Domaine Ramonet, Burgundy 

Cheese Course:
36-Month Comté
White truffle toast

Paired with:
1997 Château-Chalon, Berthet-Bondet, Jura

Dessert:
Vanilla Meringue
Roasted Reine Claude, goat cheese espuma, Reine Claude & saffron sorbet

Paired with: 
2003 Sauternes, Château Yquem, 1er Grand Cru Classé Supérieur, Bordeaux