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1. Do you remember your first glass of champagne?
It was a casual get-together with friends here in Singapore. Someone brought a bottle of champagne, and it turned an ordinary evening into something special. The first sip was light and joyful, a perfect match for the laughter and stories we shared.
2. Please share the story behind starting Maison Collery in Singapore?
Maison Collery was inspired by a profound connection to my husband’s family history. Before starting this venture, I had a successful career in product and business development in the skincare industry. Taking on the Collery name sparked a deep desire to bring a piece of his heritage to Singapore.
My husband grew up in the heart of the Champagne region, surrounded by the vineyards and the craft of winemaking. His childhood memories of harvest season, playing in the vineyards and exploring the cellars resonated deeply with me. Champagne Collery has been produced in France since 1893, and now it feels like the perfect time to introduce this legacy to Singapore. Starting Maison Collery was my way of sharing this rich heritage with a new audience, merging my personal journey with a family tradition I hold in high regard, and continuing the family legacy.
3. Champagne Collery is based in one of Champagne's most illustrious villages: Ay. Can you tell us about how that impacts the house style?
Champagne Collery crafted from meticulously hand-harvested grapes sourced exclusively from some of the best vineyards in only Grand Cru villages in the Champagne region. This commitment to using only the highest quality grapes ensures an exceptional foundation for the wines. Focusing primarily on Pinot Noir and Chardonnay, Collery Champagnes are aged on lees for a minimum of 4 to 7 years, even for non-vintage cuvées, to develop their complexity and texture. Additionally, the house employs innovative aging techniques, maturing base wines in barrels from prestigious
wine regions like Sauternes and Burgundy. These barrels impart unique layers of flavour and character to the wines.
Blending also includes 20% perpetual reserve wines aged in oak casks, which enhances the depth and continuity of the house style. The final flourish is their precise attention to the liqueur de dosage, which accentuates the flavours and creates a well-rounded, signature finish that reflects Collery’s dedication to excellence.
4. How has the Champagne been received in the Singapore market?
The reception of the Champagnes in the Singapore market has been encouraging, especially considering that I only started here 2 years ago. We are proud to collaborate with esteemed Michelin-Starred chefs and Restaurants, including Chef Seth Lai from Ce Soir, Emmanuel Stroobant from Saint Pierre and Christophe Lerouy from Lerouy. Our partnerships also extend to renowned establishments such as Manhattan at Conrad, 1880 Singapore, and as well as a growing list of other dining establishments, and bars.
I am truly grateful for the positive feedback and support I have received so far. As a newcomer to this dynamic market, I see this as just the beginning. There’s still so much to learn and explore, and I’m committed to work harder to introduce Collery champagnes to more wine enthusiasts, restaurants/bars, business and create meaningful connections. It’s an exciting journey, and I’m eager to see where it leads!
5. Collery is one of the few houses to produce and sell three different ratafias, a confidential wine that rarely makes it out of Champagne. What was the inspiration behind such diverse wines?
Ratafia is a traditional Champagne product that, while lesser-known, holds a unique place in the region’s history. It’s a fortified wine made by blending fresh grape juice with wine brandy (known as Fine de Champagne) and then aging it in oak barrels, often those that have previously housed Cognac or Sauternes. This aging process imparts complexity and rich flavours to the Ratafia. At Champagne Collery, they produce three distinct types of Ratafia— Chardonnay, Pinot Noir, and Rosé de Saignée - each offering its own expression of the terroir and grape variety. The inspiration behind offering these three different styles was to showcase the diversity and depth of
Ratafia while reflecting the unique qualities of each grape.
To further elevate the quality and consistency, Collery uses the Solera method for aging Ratafia. This technique, which involves blending wines from different vintages, ensures a perpetual reserve, providing stability in taste and a harmonious balance across all vintages. The result is a Ratafia
that’s not only a delicious aperitif but also a rare gem that reflects the heritage of Champagne while offering something truly special to those who seek it out.
6. What can we expect from Maison Collery in the future?
Looking ahead, my goal is to expand Maison Collery’s presence in Singapore by building connections with more restaurants and retailer who appreciate quality. I also plan to host tasting events, offering more immersive experience of Champagne Collery. These events will provide an opportunity to share the stories and heritage behind the brand.
While Champagne Collery remains at the heart of our journey, I am thrilled to introduce ‘Friends of Maison Collery in Singapore’ that was recently launched. We’ve partnered with two exceptional French wineries: ‘Clos Culombu’ in the Balagne region, in Corsica and ‘Domaine Dubois d’Orgeval’ in the Beaune region, in Burgundy.
Bringing these exclusive wines to Singapore for the first time, will elevate Maison Collery’s offerings, providing our customers with even more distinctive and memorable experiences.
If you would like to seek out the Champagne Collery wines in Singapore, and follow Eugena's journey, you can find more information here:
Website: www.maisoncollery.com/ Instagram: www.instagram.com/maisoncollery_sg/
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