Artisan Cellars

For one evening only, discover the singular wines of Yoshiaki Sato, one of New Zealand’s most compelling artisanal winemakers. Born in Japan and now farming in Central Otago, Sato has earned an international following for wines of remarkable purity, finesse and sense of place. Crafted with a light touch and deep respect for the land, they offer a distinctive expression of Central Otago that is both vibrant and quietly profound.
To accompany the wines, Chef Lawrence Yeow presents five beloved Singaporean dishes reimagined through his thoughtful and ingredient-driven approach. Together, the menu explores an unexpected dialogue between Singapore’s culinary heritage and the freshness, energy and elegance of Sato’s wines.
Wine Pairing 2024 Sato, Riesling Central Otago 2023 Sato, La Ferme de Sato, Chenin Blanc Schisteux Central Otago 2023 Sato, La Ferme de Sato, Le Chant du Vent Chardonnay Central Otago 2023 Sato, Pinot Gris "l'Atypique" Central Otago 2024 Sato, Pinot Noir "Bannockburn" Central Otago 2023 Sato, La Ferme de Sato, Sur Les Nuages Pinot Noir Central Otago 2020 Sato, La Ferme de Sato, Cabernet Franc Sous Bois Central Otago

 

Menu Bombay Onion and Freedom Egg Prata Sup Kambing and Toast Angus Beef Mee Rebus Spring Chicken Dum Biryani and Mint Raita Young Coconut Pancake and Gula Melaka
When: 27 July 2026, Monday, 7pm Where: Casa Cicheti second floor, private dining room, 128 Tembeling Rd, Singapore 423638 Price: SGD290 per pax, 800 Comocredits earned Comoclubbers earn Comocredits on spends for exclusive events by Artisan Cellars.

 

About Chef Lawrence Yeow Lawrence Yeow is a chef's chef — happiest with the freshest ingredients, the most demanding kitchens, and no fuss at all. What he does with Singapore food is worth paying attention to: his cooking is rooted in the flavours many of us grew up with, expressed with the precision of someone who has spent years refining the craft. Nothing on the plate is there for decoration — everything has a reason. For the first evening, he presents Singapore through dishes that feel both familiar and unexpected, the kind of cooking that lets Yoshi's wines show a different side of themselves.

Join Yoshiaki Sato for a rare and deeply personal exploration of the wines that have established Sato as one of New Zealand’s most admired artisanal estates. A highlight of the evening will be a special vertical tasting of Sato’s Cabernet Franc, a wine Yoshi himself considers among the estate’s finest achievements. Presented across multiple vintages, this marks the first time anywhere in the world that he has conducted a dedicated vertical tasting of this cuvée, offering a unique opportunity to explore its evolution, character and ageing potential directly alongside the winemaker.
Through a selection of current and library releases from both Sato and La Ferme de Sato, guests will gain insight into Yoshi’s philosophy, the influence of Central Otago’s distinctive terroir, and the journey of one of the most thoughtful voices in contemporary wine.
Welcome 2024 Sato, Riesling Central Otago (Welcome drink)
1st flight 2015 Sato Pinot Noir Pisa Terrace 2017 Sato Pinot Noir Pisa Terrace 2020 La Ferme de Sato, Sur Les Nuages Pinot Noir 2023 La Ferme de Sato, Sur Les Nuages Pinot Noir
2nd flight 2020 Sato, La Ferme de Sato, Cabernet Franc "Sous Bois" Central Otago 2021 Sato, La Ferme de Sato, Cabernet Franc "Sous Bois" Central Otago 2022 Sato, La Ferme de Sato, Cabernet Franc "Sous Bois" Central Otago 2023 Sato, La Ferme de Sato, Cabernet Franc "Sous Bois" Central Otago
When: 28 July 2026, Tuesday, 7pm Where: The Dempsey Cookhouse and Bar, 17D Dempsey Road, Singapore 249676 Price: SGD220 per pax, 500 Comocredits earned Comoclubbers earn Comocredits on spends for exclusive events by Artisan Cellars.

 

About Sato Wines From Tokyo and London to the slopes of Central Otago, Yoshiaki and Kyoko Sato have built one of New Zealand's most distinctive estates. After twelve years in international banking, they left, in 2006, to make wine — studying at Lincoln University, apprenticing at Felton Road, then training across Europe at Domaine Bizot, Pierre Frick, and Domaine Matassa, learning that the best wine is listened for in the vineyard, not made in the cellar. In 2016 they found their land on Mount Pisa: five hectares, east-facing and biodynamically farmed from the first day. They named the estate La Ferme de Sato, the farm. The wines are known for their purity, their elegance, and a remarkable sense of place.