Domaine William Kelley

William Kelley’s winery is located in the charming village of Pommard, in the heart of Burgundy. Founded by the renowned wine critic and deputy editor of The Wine Advocate, William Kelley, the estate is dedicated to producing exceptional wines that reflect the rich heritage and unique quality of the region.

William’s passion for wine was born during his role as president of the Oxford University Wine Circle, the oldest student tasting group in the world. In 2015, he began collaborating with Decanter Magazine as a correspondent for North America, and in 2017 he joined The Wine Advocate, bringing a fresh perspective on Burgundy and Champagne.

The Domaine William Kelley took shape in 2018 with its first vintage, a cuvée of 600 bottles of Chambolle-Musigny Les Fouchères 2018. This wine, the result of meticulous care, embodies the elegance and distinctive character of the winery.

His passion for innovation led him to expand the portfolio in 2021 with Gevrey Chambertin Aux Etelois, Bourgogne Aligoté, and a rare Moulin à Vent from century-old vines. In 2022, he further enriched the range with Chambolle- Musigny Musigny 1er Cru Les Charmes and Meursault Les Narvaux, highlighting the variety and depth of Burgundy’s terroirs.

The winery is housed in a discreet building, once the site of the historic Domaine Mussy cellar, which closed in the early 2010s. This hidden location allows William to fully dedicate himself to the art of winemaking without distractions.

William believes greatness lies in the details: every step of the process is carefully attended to, from labels applied by hand to the delicate wax that seals the bottle necks. Custom oak vats provide an ideal environment for slow and natural fermentation without any additions.

In his vineyards, William prefers the use of horses over tractors, working the soil with respect and delicacy. For destemming, he uses a vintage machine from the 1960s, famous for pressing grapes without damaging them. Bottling also follows an artisanal approach, done bottle by bottle using the Chèvre à deux becs, a traditional hand-operated tool that helps maintain the wine’s quality intact.