Meet the winemaker – Tom from Ô MA

We are super excited to let you all know we are now stocking Tom Williams’ wine Ô MA – a UK exclusive! For some of our longstanding customers the name or face might ring a bell…

Tom, with a background as a chef started to develop a love for wine. He decided to have a career sidestep and joined Field and Fawcett in 2009. After completing his WSET Diploma whilst at F&F he was desperate to learn more about winemaking. He took the plunge and started his degree in viticulture and oenology at Plumpton College, Brighton. This consequently led him to work at premium wineries in California and Oregon focusing on producing high quality Pinot Noir and Chardonnay, using Burgundian methods but also drawing from the unique terroir of the regions. After working in the US, he joined the viticulture team at Domaine de Montille in Burgundy.

Building on all these experiences in vineyards and wineries around the world, Ô MA was created in 2022. You can find Ô MA in Santenay, the southern tip of the Cote d’Or, Burgundy. Tom focuses on regional and village appellations making small batches of expressive wines with a strong focus on sustainable practices. These are low intervention wines with real fruit purity and a true reflection of Burgundy.

Tom and his wife Steph (the creative force), showcased their wines at our 2023 and 2024 annual tasting with great success. You can find the wines and tasting notes on our website and in the shop (also check out their instagram), but we thought you’d want to hear more from Tom as the winemaker and founder of Ô MA.

Tom – Why a career in wine? Was there a specific moment you thought this is the path for me?

I wouldn’t say there was a specific moment as such but a series of moments that led me here. The seed was planted for a career in food and wine early, during family holidays in southwest France. I’ll never forget the taste of the perfectly ripe tomatoes or peaches or even the sweet Monbazillac which to a child tasted like delicious barley water and honey!

Certainly it’s a big part of why I eventually chose to make wine in France as well.

What have been some of your standout wine experiences in your career so far? 

Well, as you know, I was fortunate to work for one of the UK’s top wine merchants during my career (I think you know the name). That role gave me the incredible opportunity to visit many of the key regions we sourced from. One trip that stands out vividly was to California. On the final day, we visited Ridge Vineyards in the Santa Cruz Mountains. Tasting through a range of their legendary Montebello Cabernet Sauvignons, with vintages dating back 20–30 years, was truly unforgettable.

There have been many remarkable experiences over the years, but one that comes close would be visiting Aldo Conterno in Barolo. The wines are extraordinary—rivalling anything from Burgundy—and paired with the local white truffles, it’s an experience that verges on the divine.

Out of all the places you’ve been fortunate enough to work and travel. Why did you choose to make your wine in Burgundy?

Burgundy is the pinnacle for me. It’s a region where history, tradition, and terroir come together in a way that’s unmatched. The relationship between the land and the wine here is incredibly intimate—you’re not just making wine, you’re telling the story of a specific vineyard, often just a tiny parcel of land, and that’s endlessly inspiring.

Of course, my time visiting different regions gave me a deep appreciation for how unique each one is. But Burgundy feels like a perfect fit. It’s where the wines I fell in love with as a drinker come from, and the challenge of working with Pinot Noir and Chardonnay—the two varieties that are so expressive of their environment—was impossible to resist.

Has anything surprised you since starting your own wine business?

I think when you’re starting any business, especially one with a creative edge, it can feel deeply personal. My wines are very much a reflection of myself and the hard work we put into them. I never expected to lie awake at night worrying about how the wines are doing in barrel! That said, it can also be hugely rewarding—especially when they’re well received.

How is sustainability a big focus for your winemaking?

Sustainability is at the heart of everything we do. We prioritize sourcing grapes locally, focusing on those that are organically grown, and working with growers who share our commitment to addressing the challenges of climate change and biodiversity loss. In the winery, we’re mindful of water usage, keeping it to a minimum, and we use electricity exclusively from renewable sources. We also strive to choose packaging with a lower carbon footprint. Sustainability is an ongoing priority for us, and we regularly revisit our practices to ensure they align with our values and the expectations of environmentally conscious consumers.

What does a typical day look like for a winemaker during vintage?

Harvest is one of the busiest—and most exciting—times of the year for us. It’s all hands on deck as we bring in grapes for pressing and sorting, but it’s also a period that demands careful planning in the cellar. Every barrel needs to be washed and sanitized, often more than once, before we fill them. Once the grapes are in, the focus shifts to monitoring fermentations, adjusting temperatures as needed to keep everything on track.

As anyone who’s been through a harvest will tell you, it’s about 10% tasting and the fun stuff, and 90% cleaning! But that’s all part of the process, and there’s a real satisfaction in seeing it come together.

What do you do to relax after working all hours during vintage?

Well, there’s an old saying in the wine industry that “it takes a lot of beer to make good wine”! 

Drawing on your foodie background, what is your favourite wine and food pairing?

Fresh marinated anchovies with any cheap Beaujolais. Trust me on this one!