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Meet and share with some of the greatest wine producers of the world for a unique experience.


Wine tasting and discussions with five iconic producers—Domaine Jacques Selosse, Weingut Keller, Domaine Arnoux-Lachaux, Château Cheval Blanc and Roagna—will be followed by a specially crafted dinner imagined by Chef Eric Frechon from Le Bristol Paris restaurant, 3 stars in the MICHELIN Guide.

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Secure your place at this unparalleled celebration of wine and gastronomy. Limited tickets are available, ensuring an exclusive and intimate gathering of wine enthusiasts.

Your Host

William Kelley, deputy editor Robert Parker Wine Advocate


William Kelley 

William Kelley is the deputy editor of Robert Parker Wine Advocate and reviews the wines of Burgundy, Bordeaux and Champagne. William was initiated into the pleasures of wine when he tasted a bottle of 1955 Château Lynch Bages at the age of 17. Cutting his teeth as a taster on many of the great Clarets and Burgundies of the 1940s, ’50s and ’60s, he presided over the Oxford University Wine Circle, the world’s oldest tasting group of its kind, arranging weekly tastings with the world’s most celebrated wineries—ranging from grand estates such as Château Margaux to tiny producers like Yves Gangloff. Having worked many harvests in California and France, today he farms and produces a small quantity of wine himself. Making wine informs the way he writes about it.

Our Guest Producers

Five Prestigious Winemakers

Guillaume Selosse

Domaine Jacques Selosse

Between his first vintage in 1974 and his official retirement in 2019, Anselme Selosse exerted a transformative influence on Champagne. Having studied winemaking in Burgundy, Anselme returned to Champagne and gradually began farming with greater respect to the soils, isolating terroirs instead of blending them, reducing yields, picking riper fruit and fermenting his vins clairs in barrels. Visits to Spain also inspired experiments with biological aging under a film of flor. Anselme, and the deeply vinous, concentrated and complex Champagnes he produced, have influenced many, as have the philosophies for which he was a vector. His son Guillaume carries this weighty inheritance lightly, bringing his own touch to the wines (at both the family domaine and under his own Guillaume S. label) and farming thoughtfully to promote microbial life in the soils and bring the grapes to optimal maturity.  

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Klaus-Peter Keller 

Weingut Keller

A few decades ago, few would have imagined that the Rheinhessen might become the source of Germany’s most sought-after wines, but the Keller family has achieved just that. Klaus-Peter, who interned in Burgundy in the 1990s, and his wife, Julia, have taken this multigenerational family winery to the highest level. If it’s the estate’s dry, minerally Rieslings that have won the most celebrity, the Kellers are just as virtuosic when it comes to ethereal off-dry Riesling, nobly sweet wines, Pinot Noir, Chardonnay and Sylvaner—making for something of a marathon harvest at this address. In the vineyards, there’s an emphasis on high-quality vine genetics, including historic massal selections of Riesling and Pinot Noir from Burgundy, along with a number of new high-density plantings. Some of the domaine’s steepest parcels require intense manual cultivation that only the most passionate of wine lovers would undertake. But the results speak for themselves in the glass.  


Charles Lachaux

Domaine Arnoux-Lachaux

Charles Lachaux’s meteoric ascent to stardom began only a few years ago, but he’s already succeeded in stimulating exciting changes along the Côte d’Or. The estate is in a perpetual state of evolution, embarking upon no-till farming and goblet pruning in 2020, which both tend to drastically reduce yields, and in 2022 moving to élevage entirely in ceramic vessels. But the current style at this address really began to take shape from 2017 onward, five years after Charles Lachaux arrived at the family domaine, inspired by a variety of influences including the Gonon brothers in Saint-Joseph, as well as fellow Burgundians such as Olivier Lamy and of course Lalou Bize-Leroy. The new approach began with gentler vinification incorporating more whole clusters and less new oak and rapidly came to encompass different canopy management strategies from 2018 onward. And these are not mere experiments on a few rows, but rather initiatives rolled out rapidly, wholesale, across some of the Côte de Nuit’s most prestigious appellations.  

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Bénédicte Manière 

Luca Roagna 


Headed by fifth-generation Luca Roagna, this 11-hectare family estate is simultaneously one of Piemonte’s arch-traditionalists and part of the region’s cutting edge. Blessed with some of the finest crus of Barbaresco and Barolo, the wines are produced with long macerations and long maturation in large vats without any influence from new oak. Luca works to preserve his old vines, with some dating back as far as 1937, and perpetuate their genetics via massal selections. In the vineyards, permaculture without mowing is the order of the day, encouraging biodiversity and living soils. The result is deeply characterful, artisanal wines that capture the essence of their terroirs.

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Pierre-Olivier Clouet

Château Cheval-Blanc 

One of Bordeaux's most complex terroirs, Château Cheval Blanc sits on the site of an ancient river delta, with clay-rich soils in the lower-lying parts where rivulets once flowed and gravel and sand elsewhere. The vineyards themselves combine roughly equal parts of Merlot and Cabernet Franc, the region’s most intellectual grape variety. This complexity is reflected, of course, in the resulting wine but also in how it is farmed and made, with thoughtful use of cover crops according to soil type and parcel-by-parcel vinification. Technical director Pierre-Olivier Clouet and his team are making a concerted effort to bring biodiversity back to the vineyard, with hedges of native species to act as wildlife corridors and fruit trees planted among the vines, initiatives that are distilled in the estate’s fascinating 85-page manifesto on agroecology. The same attention to detail that's applied in the vineyards—for example, with regard to developing and testing an in-house massal selection—is brought to the cellar, where cooperage trials are notable for their exigence. All of that shows in the glass, delivering one of contemporary Bordeaux’s most compelling wines, a Saint-Émilion that delivers sensuality and complexity in equal measure.

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16h00 – 18h00


Classical Wines in an Evolving Climate

Wine growers are among the keenest witnesses of a changing climate. Earlier harvests, increasingly frequent frosts and dry, warm summers are testing vineyards’ resilience. Only two decades ago, it was often a challenge to ripen grapes; today, avoiding overripe flavors is the priority. How are Europe’s leading growers adapting in the vineyards and the winery? This remarkable event brings together five leading producers from France, Germany and Italy to discuss this important topic, an issue that will define fine wine production for the next decade and beyond.

During this session we’ll discuss technical subjects such as planting density, soil and canopy management, wine microbiology and barrel maturation—and explain the consequences for the wine in the glass. This event invites wine lovers to come behind the scenes to witness the work that goes into making the world’s greatest wines and to share as they exchange different ideas and approaches to a common challenge. All five are animated by a desire to preserve their wines’ classical balance, and the results of their endeavors, and those of like-minded colleagues, will be of decisive important to the future of European viticulture.

Dinner Pairing

18h45 – 23h00

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Dinner pairing with classically balanced wines

The dinner that follows the masterclass seeks to remind us exactly what we’re fighting to preserve: classically balanced wines of enduring value over time. It will also offer an opportunity to continue discussions between guests and the wine producers themselves in a more intimate, leisurely and convivial setting. Older wines from the producers’ cellars, chosen to illustrate the event’s theme, will be paired in a special menu crafted by Eric Frechon of Epicure, 3 stars in the MICHELIN Guide.

The Lineup

Rare and Prestigious Wines

Masterclass Lineup

  • NV Domaine Jacques Selosse Champagne Substance

  • 2009 Weingut Keller Riesling Morstein (Magnum)

  • 2018 Domaine Arnoux-Lachaux Nuits-Saint-Georges 1er Cru Clos des Corvées Pagets

  • 2019 Château Cheval Blanc Cheval Blanc

  • 2016 Roagna Barolo Rocche di Castiglione

Dinner Lineup

  •  NV Domaine Jacques Selosse Champagne Initial

  • 2003 Domaine Jacques Selosse Champagne Millésimé (Magnum)

  • 2014 Weingut Keller Hipping Riesling Auction

  • 2017 Domaine Arnoux-Lachaux Vosne-Romanée Les Hautes Maizières

  • 2004 Château Cheval Blanc Cheval Blanc 
    (Double Magnum)

  • 2010 Roagna Barbaresco Pajé VV (Magnum)

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The Hotel


Le Bristol Paris 

Le Bristol Paris is an icon of French elegance and art de vivre boasting 190 completely renovated rooms and suites in the heart of Paris.

An exceptional setting best known for its outstanding dining tradition, the hotel holds 4 Michelin stars between Epicure and 114 Faubourg.

A lush, 13,000-square-foot courtyard garden, Café Antonia, Spa Le Bristol by La Prairie, an iconic rooftop swimming pool and Le Bar du Bristol each offer stolen moments of joie throughout the day.


For this special event, benefit from an exclusive offer carefully crafted, which includes an
executive room and one American breakfast.

To make a reservation, please send the attached booking form duly completed to


This special offer is by request only, upon availabilities, for a stay from November 16th to November 19th 2023.

Parking information:

Parking at 106 Rue du Faubourg Saint-Honoré,

Price: €55 per night

Le Bristol Paris - Booking Form 

Paris Wine Advocate Symposium
Paris Wine Advocate Symposium
Secure your place at this unparalleled celebration of wine and gastronomy. Limited tickets are available, ensuring an exclusive and intimate gathering of wine enthusiasts.
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