# Ô MA Bourgogne Hautes-Côtes de Beaune Blanc (2024)

- **Producer:** Ô MA
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €38
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, lemon, peach, blossom, grapefruit, butter, toast, cream, vanilla, hazelnut, honey

## About this wine

Ô MA is a boutique micro-négociant based in Santenay, established in 2022 by winemaker Tom Williams and his wife Stéphanie. Williams, a former London chef, pivoted to viticulture and oenology, refining his craft at renowned estates such as Domaine de Montille in Volnay and Kosta Browne in California. Sourced from organically farmed young vines situated on high-altitude limestone plateaus (350–450 meters) near Pernand-Vergelesses, this regional appellation cuvée showcases precision farming across Burgundy's Côte de Beaune.

## Interesting facts

- The cuvée subtitle 'Ceci n'est pas un vin naturel' is a witty nod to René Magritte's surrealist painting exploring perception versus reality.
- Winemaker Tom Williams worked as a professional chef in London before completing oenology studies at Plumpton College.
- Fruit is grown on elevated limestone plateaus reaching up to 450 meters elevation near Pernand-Vergelesses.

## Food pairing

The high elevation of the vineyard provides linear acidity that easily cuts through rich fats, butter, and cream sauces. Meanwhile, lees contact and judicious oak barrel maturation complement seared crustacean flavors, pan-fried fish, and delicate soft cheeses.

## Wine making process

The fruit is hand-harvested and subjected to whole-bunch pressing without any initial addition of sulfur dioxide. Must undergoes hyperoxidation prior to fermentation to naturally stabilize the wine against premature oxidation. Spontaneous fermentation proceeds with indigenous yeasts over eight months, accompanied by full malolactic conversion. The wine ages for 8 to 12 months in French oak barrels (30% new, 70% neutral) with regular lees stirring (bâtonnage). Bottled unfined and unfiltered with a minimal protective dose of SO₂.