The first time we had the pleasure of meeting young William Kelley was nearly 10 years ago in Chablis during a tasting at Domaine Vincent Dauvissat, where William was visiting with his fellow colleagues from the Oxford University Wine Circle. While I made a poor impression that day with my blind tasting skills, William quickly identified the blind of the day as Clos 2000, leaving both Vincent and me impressed.

William's journey into the world of wine began after he tasted a bottle of 1955 Château Lynch Bages at the age of 17. Later, as a History student at Oxford, he served for four years as the president of the Oxford University Wine Circle. This role afforded him the unique opportunity to meet with some of the world’s most celebrated wineries, ranging from grand estates like Château Margaux to smaller producers such as Yves Gangloff. These weekly tastings with renowned producers deepened his passion for wine, and his time spent in vineyards and cellars sparked a profound admiration for the artisanal craft of winemaking.

Transforming this old house into a state-of-the-art facility. It now features Taransaud wooden vats, a vertical press, and top-quality barrels made from some of the finest Burgundian croppers, including those from Bruno Lorenzon. Depending on the vintage profile, William either fully or partially de-stems the grapes, experimenting with hand-removing the rachis while keeping the berries attached to their pedicels, in the style of Lalou Bize-Leroy. Fermentation is conducted quickly, followed by pressing the grapes with a vertical press. During the press William constantly tastes the juice to avoid any unwanted bitterness. The white grapes undergo foulage and are pressed whole-bunch; the juice is then transferred into barrels of either 500 liters or 228 liters. Both white and red wines will age for 24 to 36 months depending on the evolution during the aging process.

William's winemaking philosophy emphasizes crafting wines that reflect his personal preferences, with a significant portion of production reserved for internal consumption. Additionally, he bottles a substantial amount in magnum size to release when they are closer to optimal maturity.

While initially sourcing grapes from growers who shared his farming ideals, William expanded his project in 2022 to include vineyards he personally farms, such as Côte de Beaune “Les Pierres Blanches” and Beaune 1er Cru "Chouacheux." He is gradually transitioning these plots to organic farming, incorporating horse plowing and higher vine training by using 2-meter stakes and adopting a no-hedging strategy during the growing season.

With each step, William is shaping his own narrative in the wine world, inching closer to his ideal of being an independent winemaker.