Tom's debut release is a collaboration with old friend and organic grower Dioniso di Nova, made at his cellars in Castilla La Mancha. The wine celebrates the amphora, the vessels that are known as tinaja in Spain. An equal split of Airén and Macabeo from 40 year-old vines planted over clay and limestone, given a two-week maceration on the skins in these clay pots. The wine is then pressed off the skins and fed back into the tinaja to be raised for 12 months before bottling.
Made in a light-extraction style that keeps things breezy and fresh, without getting too tannic, the wine has bags of character and is intended to for carefree sipping, without the need to pair with food as some orange wines do. A bright, golden copper in the glass, the wine has clearly-defined aromas of clementine citrus, herbs and salt. The tinaja give a lovely fine-grained texture, the body is light with bracing minerality, a little grip and great length.
