WB Q&A Session 2.0 with William Kelley, Friday 5/6 RECORDING POSTED

[Guillermo_M]

I like two of Audoin’s 2017 reds that I’ve tried: Favieres and Longeroies. Favieres is really full-bodied, like whole milk, bursting with dense fruit, but you can sense the substantial structure underneath. Longeroies is a bit lighter in body, brighter fruit, perhaps more elegant, but still very concentrated in flavor in this vintage and showing some strong tannins on day 2. Favieres probably will age longer because there is just more material there, amped up to 11. If I had to pick one, Longeroies is more my style for drinking today, but Favieres probably has the higher “score”.

I’m sure WK’s tasting notes on these two are much better, but my 2c for anyone taking a look.

The one I got was the Champ Salomon because, as you say about the Longeroies, it sounded less dense than the Favières but was scored as highly by William, at least in 2019. Based on your take, I’d probably enjoy the Longeroies as well. I know Jasper isn’t quite as keen on these as William is but am not sure why. I plan to again get the Champ Salomon for 2020 when it’s available and might just try the Longeroies as well.

[William_Kelley]

Work meetings got in the way so I couldn’t join. But one question I had/have is around the still wines of Champagne. Is this a movement with real growth/energy behind it like the grower movement of the last few decades, or is it more of a passing fad?

It’s still tiny, but there are a lot of new entrants. Much to my regret, there’s a big tasting of côteaux organized by the more serious producers happening Tuesday that I can’t attend.

[William_Kelley]

Really enjoyed this.
Especially the opening monologue about how Bordeaux estates are corporations; financials that take into account KPI’s (scores) and a corporate hierarchy for the personnel where the owner and wine maker are usually different people.

Whereas in burgundy, well, the hype drives the price and the owner and winemaker are usually the same person, although not everywhere.

Btw, what was in your glass?

2010 La Fleur-Pétrus! Young wine for a change…

[William_Kelley]

I like two of Audoin’s 2017 reds that I’ve tried: Favieres and Longeroies. Favieres is really full-bodied, like whole milk, bursting with dense fruit, but you can sense the substantial structure underneath. Longeroies is a bit lighter in body, brighter fruit, perhaps more elegant, but still very concentrated in flavor in this vintage and showing some strong tannins on day 2. Favieres probably will age longer because there is just more material there, amped up to 11. If I had to pick one, Longeroies is more my style for drinking today, but Favieres probably has the higher “score”.

I’m sure WK’s tasting notes on these two are much better, but my 2c for anyone taking a look.

They can age and improve for a long time, too!

Because of comparatively modest pricing, I suspect a lot get drunk up on the young side, yet patience really does bear dividends.

[William_Kelley]

Furthermore, William has promised to post the ‘under the radar’ Burgundy producers he rattled off in record time (the dude speaks quite quickly, I must say) herein.

While I’m not William, and he’ll correct me if I’m wrong, he listed Didier Fornerol, Cyril Audoin (Domaine Charles Audoin) and Boris Champy.

Correct!

[Robert.A.Jr]

Sorry I missed this, Todd badgered me incessantly!

Good on you, William, for doing these things!

[ToddFrench]

Sorry I missed this, Todd badgered me incessantly!

Good on you, William, for doing these things!

Just cuz you have Covid for the 11th time doesn’t mean you can’t sign on a Zoom sesh

[Robert.A.Jr]

Sorry I missed this, Todd badgered me incessantly!

Good on you, William, for doing these things!

Just cuz you have Covid for the 11th time doesn’t mean you can’t sign on a Zoom sesh

I didn’t wanna spread my funk to y’all!

Plus, Sir William probably would have been aggrieved to see me so disheveled, knocking him off his game.

[DanielP]

Is there a resolution beyond 360p? I would like to enjoy Sir Kelley in high definition

[Mattstolz]

Thanks for doing this, William!

one thing that you mentioned I really wanted to get your thoughts on though: and that is that I’ve always found Bordeaux far harder to approach in youth than Piedmont wines. I thought it was fascinating that you enjoy and are carving this niche in Bordeaux reviewing, but talked about the massive structure in Nebbiolo as a reason for not getting as into that region. I was just wondering if you could comment on this a little bit? what do you do to make Bordeaux more approachable when tasting? because I’ll admit approachability is a big part of the reason my cellar is something like 1/3 Italian wines but I only own 3 bottles of Bordeaux!

[Jim_Stewart]

Maybe another ‘duh’ moment for me, but where can I find the recording of this ?

[ToddFrench]

Maybe another ‘duh’ moment for me, but where can I find the recording of this ?

I seriously hope you are kidding.

[Alan_Rath]

Sorry I missed this, Todd badgered me incessantly!

Good on you, William, for doing these things!

Just cuz you have Covid for the 11th time doesn’t mean you can’t sign on a Zoom sesh

I didn’t wanna spread my funk to y’all!

Plus, Sir William probably would have been aggrieved to see me so disheveled, knocking him off his game.

And he had prepared for all those Ovid questions…

[Joseph_Grassa]

Looking forward to it!

Finally got around to the video. Thank you! Although I drink very little Burgundy, and not too much Bordeaux, it is great to hear such humility with such knowledge. I should have listened to you sooner and caught you in Zurich for the Burgundy tasting! Thank you again.

[William_Kelley]

Looking forward to it!

Finally got around to the video. Thank you! Although I drink very little Burgundy, and not too much Bordeaux, it is great to hear such humility with such knowledge. I should have listened to you sooner and caught you in Zurich for the Burgundy tasting! Thank you again.

Next time!