There are not many things I like more than a bad pun. Good wine is among them, of course. During rare moments of hilarity, good wines and bad puns come together. This can be in an intentional way, for instance when Mosel winemakers Haart name a Riesling "Haart to Heart". Other brands are unintentionally funny. And then there are good wines with bad puns that really only exist in my mind: when I moved to England I learned that the polite word for "ass" is "bottom" - and now whenever I hear the East Sussex winery "Breaky Bottom" mentioned I cannot help but giggle.
What a "breaky bottom" looks like I'd rather not imagine, but whatever vision I may now have planted in your brain just forget it. Your are looking at a serious sparkling wine that is neither bottom nor breaky.
For two weeks I have been agonising about whether to write this wine review or not. I knew that there was no way I could do this wine justice, but I also felt I had something that needed to be said. What makes for a very pompous start does actually come down to a simple lesson: if you are exhausted and have a cold, don't open a wine you want to write about. So, kind reader, take this review with an even bigger pinch of salt than you should take any tasting notes.
Maybe I can make up for the lack of being precise or fair in my description of the wine by giving it a little context. Regular readers of the Wine Rambler will know that we are on a mission to explore English wine. Some of our past exploits have been failures, some boring, some great successes. All were fun. So when I headed out to the Sussex coast earlier this year to visit Hastings with friends, we made a detour to the Carr Taylor winery. Back at home I found that mysteriously a bottle of an award winning sparkling wine had found its way into my rucksack.
East Sussex may not be the first place on earth coming to mind when thinking of sparkling wine. And yet winemaker Will Davenport has had a lot of success with sparkling wines made in the classic champagne style since he started out with 5 acres of vineyards in Kent in 1991. I bought this wine from a wine bar/shop in South London that specialises in English and natural/organic wines - the Davenport sparkler happens to be both. The Limney Estate wine is made from 49% Pinot Noir and 51% Auxerrois and has been aged on lees for over 2 years, which seemed to make it an ideal candidate for a blind tasting against a German sparkler.