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Temple Cellars

@templecellars

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for curious drinkers, enthusiasts and geeks
online • bukit timah • tiong bahru (walk-ins only)
complimentary delivery over $100
dogs are welcome

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🏎️ The city’s going fast, but we’re taking it slow this F1 weekend.

Both our stores are open — whether you’re heading to the track, avoiding it entirely, or just looking for somewhere to wind down after. Come hide out with us. 😌

Deliveries go on as usual but please bear in mind for certain areas there’d be delays due to road closures. You may also opt for self pick up at our Bukit Timah store.

📍 Bukit Timah — 31 Binjai Park
Sat 12pm – 11pm
Sun 10am – 6pm

📍 Tiong Bahru — 61 Seng Poh Lane
Sat 4pm till late
Sun 2pm till late
Walk-ins only

Featured here @onedropbrewingco @sailorsgravebrewing @rockyridgebrewing @vaultcitybrewing by @templecellars

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8 days ago

Corentin Houillon’s first memories of wine go back to 1991, stomping Poulsard as a child at Pierre Overnoy’s with his uncles Aurélien and Emmanuel Houillon. A fairly decent introduction to natural wine we think.

After studying in Beaune and Montpellier and working with the likes of Stéphane Tissot and Dominique Derain, @corentin_houillon eventually went looking for somewhere to call his own.

Twelve sites later, he found it in Chautagne, Savoie. Today he farms 5 hectares of steep, isolated vineyards surrounded by forest. The sandy, rocky soils contain virtually no clay, so he works hard with compost and organic matter to help them retain water. Some slopes are too steep for a conventional tractor — hence the caterpillar-tracked machine. He even makes his own vineyard treatments and modifies tools when what he needs doesn’t exist.

We visited Corentin earlier in January this year, walking some of these parcels before tasting through wines still resting in barrel. He is also, quite possibly, one of the smiliest people we’ve ever met — seemingly permanently grinning, laughing and radiating energy.

Which makes his philosophy on wine rather fitting. Corentin believes wine is a mirror of its grower, and that the energy and intention you bring to the vineyard ultimately finds its way into the bottle.

For someone who can get wonderfully philosophical about all this, he also has a rather practical take on the job:

“Cellar work is about dishwashing.”

Philosophy, intuition, farming, tinkering — and a lot of cleaning. If wine really is a mirror of its grower, Corentin’s wines make a pretty convincing case: energetic, expressive and full of life.

Discover his wines here and try something new today. by @templecellars

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9 days ago

Pizza for breakfast. Wine before dark. Records outside. Doggos on the patio. 🍕🍷🪩🐶☀️✌🏻

We're teaming up with @choobypizza on 18 Oct for one long and lazy Sunday afternoon to throw a pizza brunch party in our favourite corner of Joo Chiat. Think breakfast cravings turned into pizza, Casa favourites and brunch specials from our kitchen, daytime pours by @templecellars, and resident selector Black Cat Brother aka @trustmrhas spinning vinyl outdoors.

Swipe 👈🏻 and follow the 🍕 to the pizza party: see what’s good in the hood, then check out our $38++ three-course set, à la carte pizzas and brunch specials, and drinks to get you through the day. Hope you’re hungry (and thirsty).

CASA CHOOBY
Sunday 18 October · 11am–5pm
128 Tembeling Road
casachooby.casacicheti.com

Book now via our link on bio to avoid crushing disappointment 🥵 CASA CHOOBY - A pizza brunch party in Joo Chiat with Chooby Pizza taken in Casa Cicheti Joo Chiat by @templecellars

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11 days ago

WHAT’S IN OUR FRIDGE — MICHELLE

We had a peek inside Michelle’s fridge and, unsurprisingly, it’s a little chaotic in the best way. 😆

Sours and dark beers, interesting wines, things she’s brewed herself, and pudding.

Michelle makes Japanese puddings under @puurin.club, and when she’s not around our Bukit Timah store she’s probably busy brewing her own craft beer and mead, and somehow also finds time to judge beer professionally in the region. So yes, she takes what’s in the fridge rather seriously.

Her drinking philosophy? The more interesting, the better. Swipe to see what made the fridge cut.

@anders.frederik.steen I Was Born in a Small Town
@rockyridgebrewing No Ordinary Bunny Choc Egg Stout
@alivebrewing Magic Technique 09 Mango Colada
@puurin.club Japanese Puddings

Find her at Temple Cellars (Bukit Timah) — and at Puurin Cafe right behind — and ask her what you should drink (or eat) next. 🙌 taken in Bukit Timah, Singapore by @templecellars

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15 days ago

MONDAYS IN TIONG BAHRU 🌙

When almost everywhere else is taking the night off, we’re not. Come by for a quiet glass or a bottle and ease yourself into the week. Open from 4pm till late.

Temple Cellars (Tiong Bahru)
61 Seng Poh Lane
Walk-ins only taken in Tiong Bahru by @templecellars

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a month ago

An afternoon with @tazatesparklingtea, a naturally sparkling tea producer based in Chengdu, Sichuan Province. Insightful session with co-founder Nicholas, exploring 4 very different cuvées and talking about Chinese history, tea culture and their unique fermentation process. Thank you for joining us!

We’ll be getting restocks of these cuvées and more in about 2 weeks time, both online and across the stores. Keep an eye out 😎 by @templecellars

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a month ago

In the southern Ardèche, France, where limestone meets the remnants of an extinct volcano, @sylvainbock has been making wines in Alba-la-Romaine since 2010.

After working alongside local natural wine legend Gérald Oustric of Le Mazel, Sylvain set out on his own and today farms around 7 hectares of organically grown vines across two very different terroirs. Close to the cellar, Chardonnay, Grenache Blanc and old-vine Grenache Noir grow on golden limestone soils. Further north, higher up the valley, Gamay, Syrah and Grenache Noir take root in dark basalt on the slopes of an extinct volcano.

In the cellar, things are deliberately hands-off. Sylvain often ferments with whole bunches, lets the fruit and site do the talking, and uses a mix of tank and barrel for élevage. No additions, no unnecessary fuss — just plenty of patience and a very good palate.

And despite the totally natural approach, these are wines with remarkable precision and balance: generous, lively, fresh and seriously drinkable.

We’ll be opening a selection of Sylvain’s wines at Tiong Bahru and digging a little deeper into the man, the vineyards and what makes the wines of the Ardèche so compelling.

Limestone, basalt, old vines, whole bunches and very little messing about. Come open minded and thirsty.

TASTING LIST
À La Fraîche 2024
Neck 2024
Taberneck 2023
Raffut 2024

DETAILS
Saturday 3rd October 2026
3pm - 4.30pm / 4.30pm - 6pm
Temple Cellars (Tiong Bahru)
61 Seng Poh Lane
Tickets $35
Book online as spaces are limited by @templecellars

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a month ago

Fresh drops just in online + Bukit Timah!
Liquid gold ✨✨ @alivebrewing 🇸🇬 taken in Binjai Park by @templecellars

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a month ago

Tiong Bahru after hours 🌙🍷

Made for slow evenings, last minute bottles, a glass or two, and seeing where the night takes you. Come by. Stay a while.

Temple Cellars (Tiong Bahru)
61 Seng Poh Lane
Mon / Thu / Fri 4pm - late
Sat / Sun 2pm - late
Tue / Wed Closed taken in Tiong Bahru by @templecellars

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a month ago

EDIT: SOLD OUT 🙏🙏🙏

CHA CHA CHA 茶茶茶 🫧🍵🪩

We’re switching things up on Saturday 19th September at Tiong Bahru with something a little different — naturally sparkling tea from Chengdu, China.

Meet @tazatesparklingtea. They take tea leaves, herbs and botanicals sourced from organic farmers across China and turn them into something rather unexpected: complex, naturally sparkling teas made through a long two-stage fermentation process inspired by the traditional method used in Champagne.

The teas are built around leaves mainly from Yunnan, layered with different Chinese herbs and botanicals. Think tea, but with bubbles, texture, complexity and plenty to explore — and absolutely no alcohol.

Co-founder Nicholas Zhang will be joining us for the afternoon to pour a few new cuvées (first time in Singapore!), talk us through how they’re made, and have a chat about all things tea (or not). 😆

Come curious! 🫖🫧

Saturday, 19 September
2pm - 3pm (SOLD OUT)
3pm - 4pm (SOLD OUT)
4pm - 5pm (SOLD OUT)
Temple Cellars (Tiong Bahru)
61 Seng Poh Lane
No walk-ins as we are a tiny venue! 🥹 by @templecellars

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a month ago

What if some of Burgundy’s most exciting wines are coming from the places everyone used to overlook? 🍇

We spent the past week in Mavilly-Mandelot, high up in the Hautes-Côtes de Beaune, with Christian & Morgane of @domaine.dandelion — making some of Burgundy’s most exciting new-wave wines, rooted in old-school tradition. Thank you for having us 😆

Their six parcels are organically farmed and ploughed by horses. Some sit above 420m, where cooler temperatures and slower ripening are increasingly valuable in a warming climate. This year, as temperatures pushed higher and harvests started earlier across Burgundy, that difference was especially tangible. Dandelion were, as usual, among the last to pick.

The result? Wines with freshness, tension and energy — and Dandelion are usually among the last to harvest in the area.

Christian has been making wine in Burgundy since 2009, combining traditional techniques with a more experimental approach: whole-cluster fermentation, semi-carbonic maceration, and no fining, filtration or added sulphur.

In the cellar, the wines are pressed in an old wood-beam vertical press and aged in neutral oak beneath the village presbytère.

Over the week, we picked Pinot Noir from several parcels destined for the 2026 Hautes-Côtes Nature. The fruit was beautifully ripe, healthy and abundant. We even got to taste a few wines straight from barrel.

Then came La Paulée — a long table, good food, plenty of wine and music to celebrate the end of harvest. 🍷

And you don’t have to wait until 2026 to taste Dandelion.

This Saturday, we’re opening a couple of bottles at our new home in Tiong Bahru for an afternoon tasting with the wines of Domaine Dandelion.

Saturday, 12 September
3–4.30pm / 4.30–6pm
Temple Cellars Tiong Bahru
Limited space! Sign up via the link in bio or at templecellars.com taken in Bourgogne Hautes Côtes by @templecellars

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a month ago

Last weekend in Jura with Kenjiro-san and Mayumi-san from Domaine des Miroirs. ☁️☁️☁️

It was so lovely to see them again (and converse in broken Japanese and French 😂). We picked Chardonnay for their cuvée Sonorité du Vent — lots of grapes, plenty of squats, and a healthy dose of sunshine.

Harvest was in full swing across the Jura. Some producers were holding off, waiting for the rain expected on Thursday before getting stuck into their picking.

Lunch was great but of course the real treat here is the wines from Domaine des Miroirs. Lovely fresh Poulsard 23 😙 Then picking resumed in the afternoon. We can only hope that we get to try the wine we contributed to when it’s ready in years to come. 💙💙💙

#DomaineDesMiroirs #JuraWine #Harvest by @templecellars

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a month ago