19 March 2019
Cellar Notes… Part 2
Drink. It’s kind of what we do here at 1000 Trades. Our pumps are a paradisian anthology of the best stouts, bitters and IPAs you can find in the JQ, and we’re damn proud of it.
But glance beyond the pint pourers and you’ll find another string to our beverage bow: wine.
In 2019 we’ve turned our wine game up to eleven – no, really – we’ve partnered with suppliers Wine Freedom to give our patrons eleven unique tastes from the vine. There’s no airs and graces here, everything arrives by carafe or glass straight from the taps behind the bar. Why? Because we’ve never been strict traditionalists and what matters most to us is the taste.
Take a peek at part one of our cellar cheat sheet and then swing by for a glass.
2016 Trebbiano/Chardonnay, Cosimo Maria Masini, Tuscany
Cosimo Maria Masini’s vineyards lie on a single hill in San Miniato, between Pisa and Florence. The vine-friendly soil is laden with the fossil remains of an ancient sea and has been with the current owners since 2000. Trebbiano is one of the widest planted grapes in the world – even if you haven’t heard of it – as it’s the main grape used in the production of cognac and Armagnac.
2017 Bourgogne Aligote “Skin”, Le Grappin, Burgundy
Made by an Aussie, from the vineyard of “Perelles le Haut” in Mâcon La Roche-Vineuse. The vineyard is a southerly facing, softly sloping site in Burgundy. These vines are over 80 years old, giving very small yields of beautiful orange-tinged berries. The grapes are hand-harvested and placed in a small closed tank as whole clusters for a 10 day carbonic maceration. As the grapes slowly released their juice, contact with the skins and stems allowed a creamy, grippy palate with floral notes to develop.
2017 Triennes Rosé, Domaine de Triennes, Provence
Domaine de Triennes was set up by three friends in 1989. The vines are managed as naturally as possible and in harmony with the environment. For instance, they grow a cover crop every second row to help them control vigour of the vines, in the aim of producing better quality fruit, limit erosion and help to assimilate organic material. Named by decanter magazine as ‘the hippest rosé in London right now, on tap in many of the most talked about restaurants’. Refreshingly quaffable, freshly picked strawberry fruit with a nice touch of citrus.