Not cheap by any means, but with the rarity of the bottles, the secondary prices and the quality of the wines this is the result.
Really almost impossible to get, also in Europe. As Michael stated they can be found at places in Europe (Sylt in Germany for example)
What would a Bizot dinner cost where everyone “gets” 2 bottles? I reckon it would be the same…
I apologize if my original post inadvertently sparked a debate about the pricing strategy behind this wine dinner.
My intent in starting this thread was twofold:
I am sure Thatcher and William have invested considerable time and thought into planning this dinner, and they likely do not need our input on pricing decisions that were probably finalized long ago.
For those planning to attend, please feel free to coordinate here. I would love to see pictures, read tasting notes, and hear about how the evening unfolds.
Let’s keep the discussion positive and constructive.
I think I am regretting passing on an allocation at what I thought was crazy pricing out of the gate. Missed my opportunity to get in on the DRC list of modern times 
I have no problems with the pricing of the event, or even the secondary pricing of the bottles. As I’ve said multiple times now, people can spend their money as they please. My point, which it seems like some are missing, has simply been that the secondary pricing of WK wines, particularly the Aligote, seem to have a lot of “rarity” and “curiosity” baked-in to the prices. That’s all.
Yes, there is very little wine. But everyone I know that has tried it says it’s amazing. The farming and the winemaking that WK does is some of the best in Burgundy. So it’s not just speculation, but it is scarcity driving the price.
Yeah, the cream will rise to the top, right? Quality, even more than rarity, will ultimately determine the stickiness of these secondary prices.
Oh for sure!
I can never justify secondary pricing - it is what it is.
But I will share one experience - we did a La Tache dinner – best vintages from 85-01. And the white flight to start was:
96/99 Coche Perrieres //// 10/11 Coche CC /// Blind 21 Aligote//// 07 d’Auvenay Gouttest - these were some of the largest collectors of wine in the US. 10k+ bottles and unanimously - everyone said the fave was 21 Aligote (naturally, no one could call producer as it was all the first time they had it) I told them it was WK Aligote - and all of them said, wow I need to pay attention to aligote - also can I can get several cases - all to which I said no you cannot get any lol.
This is not to add hype - but just to share a real experience - it could have blown up in my face and all of our largest clients/ top collectors said oh wow - this wine sucks. It was a serious flight, but I think people are generally more happy and excited and don’t really care that it’s “Aligote”
Specifically what is the magic that he has discovered and executed versus peers?
Same thing Ketan does differently in Napa - hard work.
I agree; I think it’s the best aligote currently made including the more expensive d’auvenay, really sublime wine.
Is WK living in a teepee on his plot?
Romanticism…
Ketan lives in St Helena after his cabin burned down in the fires.
This logic applies to any fine/rare wine. The only reason any bottle ever sells for $1k is because of scarcity.
I can vouch for the pours at the Keller dinner that I attended. There ended up being so much wine that my wife ended up having to drink my pours and I suspect that is why I have a one year old daughter now… These events cost way more than their listed price!!
You win the internet for today.
My only issue with this dinner is 8:30 pm. I guess I’m just an old man. But I get it since presumably the restaurant is getting in a turn beforehand. Price seems reasonable compared to other similar dinners from Acker, pressoir, etc and the wines are certainly more rare than a vertical of coche or Chave or whatever else is being poured at the $3k dinner of the week in NyC.
Read his posts. He has such a depth of understanding of the science and history, the vast array of potential practices in the vineyard and winery and their implications, and he seems to have an exceptional palate. The insight to really read sites for their potential, and choose very selectively, is the start. The knowledge, intuition and innovative mind to really get the best. Having the best winery equipment to allow choices, optimize practices. Also key to releasing top quality wines is the discipline and luxury of being able to make brutal declassification choices. (Read Eric Baugher’s recent posts.)
Didn’t we have a William Kelley wine dinner at Leo’s house about 10 years ago? Or it is just bad drafting of the email. Is it that it is the first ever William Kelley dinner held of June 20th, as opposed to a dinner on February 29? Is it the first ever wine dinner at bōm? Or perhaps the first ever William Kelley wine dinner in New York [City]? Because Leo lived in Eastchester at the time. Inquiring minds want to know.
BTW - If it was WK at Leo’s, he seemed to be a very nice guy.
He’s only made wine under his own label since 2020, so that’s unlikely.
That would be a serious “futures” tasting event. 
I guess there are two William Kelleys. I was referring to the one who worked at Decanted and then TWA.