Element 20 is the cutting edge of English white wine. Only made in exceptional years, it’s named after Calcium – the 20th element in the periodic table and an integral component of soil (coming from marine fossils) for creating complex, long-lasting white wines.
Dropping the Bacchus used in previous vintages, this is an eclectic blend of hand-harvested Chardonnay, Pinot Gris, and Pinot Blanc grapes. Each component is fermented separately in old French oak barrels and left to mature for eleven months before being blended and bottled. Golden, silky and spicy, the 2014 has a grassy, citrussy freshness combined the richness of vanilla, nutmeg and toasted nuts. Another incredibly impressive release that shows just how good English still wine can be. We recommend serving Element 20 alongside light shellfish dishes, poultry or salads laced with nut-based cheese and quinoa.
Australian John Worontschak has been making wine in England since 1988. Following stints working at Aussie legends such as Penfolds, Yalumba and Campbells of Rutherglen, he and his family settled in Notting Hill Gate. He makes wines at Denbies Wine Estate, consults all over the world, and is a panel chairman at the International Wine Challenge. He created Litmus – who focus on still wine – to try and steer English wine towards a more complex, balanced and sophisticated style.
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