Shop by Style
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RedCabernet, Pinot Noir, Merlot and more — structure, depth and warmth.
WhiteCrisp Sauvignon Blanc to rich Chardonnay — fresh and food-friendly.
RoséDry, delicate and easy-drinking — perfect for warm Singapore evenings.
SparklingChampagne, Prosecco and more — celebration in a glass.
Shop by Region
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From easy weeknight bottles to fine and prestige.
Fine & Rare
Fine & Rare Wine
Collectible and cellar-worthy bottles — first growths, top estates and back vintages. Explore →
The Story
From vineyard to glass — what shapes the wine in your bottle.
Red, White & Rosé
The colour comes from the grape skins. Red wine is fermented with the skins for structure and tannin; white is pressed off the skins for freshness; rosé takes brief skin contact for its blush. Climate, grape variety and oak ageing then shape everything from a light, zippy white to a deep, age-worthy red.
Sparkling & Champagne
Bubbles come from a second fermentation. Champagne and traditional-method sparkling ferment a second time in the bottle for fine, persistent bubbles and a toasty depth; Prosecco ferments in tank for a lighter, fruitier, more aromatic style. Both are built for celebration — and both pair beautifully with food.
How to Serve
Cooler than you think
Serve whites and rosé well-chilled (8–12°C), sparkling colder still, and reds slightly below room temperature (15–18°C) — especially in Singapore's heat.
Let reds breathe
Young, bold reds open up with 30–60 minutes in a decanter; older wines benefit from gentle decanting to leave sediment behind.
Shape matters
A larger bowl for reds, a smaller one for whites, and a flute or tulip for sparkling to keep the bubbles lively.
Food Pairings
What to pour with the dishes we actually eat in Singapore.
Cabernet · Shiraz · Malbec
Char kway teow, bak kut teh, satay and grilled meats — bold enough to stand up to dark soy and char.
Shop red wine →Sauvignon Blanc · Riesling
Chilli crab, Hainanese chicken rice, steamed fish and laksa — a touch of sweetness tames the spice.
Shop white wine →Provence-style Rosé
Nasi lemak, char siew, popiah and zi char favourites — versatile with sweet, savoury and a little heat.
Shop rosé →Champagne · Prosecco
Dim sum, har gow, salt-and-pepper squid and fried snacks — bubbles cut through every fried bite.
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