Your explanation makes a lot of sense. CBS Sports calling it an "expert" league doesn't jibe with your explanation.To be fair to the Sportsline panel, Eric Mack actually calls the league the "annual CBSSports.com AL-only Analysts League auction". So, technically, they're not calling it an "expert" league.
It is the "expert" tag that throws the entire thing off IMO. One wouldn't expect non-keeper leagues to see long-time keeper league draft values.
But Eric is correct - a number of owners likely do use participation in this league to tout their credentials.
Eugene makes a good point:
Some of these people are Rotisserie experts. Others are guys who write about baseball for a living. That may or may not make them experts on baseball.I'd agree with that as well. A lot of this has to do with the market that these experts are catering to. I have no idea how many leagues are head-to-head versus Rotisserie, or how many are old style one-league only deep leagues where your ignorance about Emmanuel Burriss will hurt you. If you troll the comments section of the Sportsline fantasy advice boards, though, you'll see the a majority of owners play in mixed leagues and are wondering if they should take Ryan Howard over Ryan Braun in the second round of their draft.
This doesn't mean that traditional Roto formats are going the way of the dinosaur, but it does mean that your seasoned Rotisserie players is far less likely to post a message on a novice message board asking for advice. As a result, it's less likely that this advice will be out there for one-league Rotisserie owner. This cycle perpetuates itself.
I started this blog for this very reason. I couldn't believe how even at web sites devoted to fantasy sports there was such a lack of advice and help for owners in deep leagues. And I'm happy with the audience I've developed; Roto Think Tank is showing a 30% increase in readership from this time last year. But I'm not under any illusions. The market will continue to cater to more rudimentary formats because this is where a vast majority of its audience is coming from.
Eugene also made another good point.
...some of the touts' goal is not necessarily to win these leagues. It's to get certain players- so they can tout that they were the one who bought player x because that's who they're selling in their mag or website.Toz and I noticed that the first time we played in Sportsline, in 2004. This was the first year the league existed - in a 10-team draft format for both N.L.-only and A.L.-only. As the windshield wiper went around toward the middle and end of the draft, I couldn't believe how many everyday pluggers I was getting at the middle and end of the draft. David Bell, the Phillies everyday 3B that year, was sitting there in the 24th round because other owners were drafting sexier players. Even with the weak pitching draft I had, I finished with 48 out of a possible 50 hitting points and won fairly easily.
I think the goal isn't even selling a magazine, but saying that "I bought Player A and he broke out in 2008." David Bell v.2004 elicits yawns when it comes to this type of exercise. But, as Eugene points out, guys like this win Rotisserie leagues if they're drafted at the right time or purchased at the right price.
IMHO closes the subject - and, hopefully, we all do as well - with this point.
there is some career opportunity in fantasy sports. However, the "expertness" of many of the participants seems to be a result of factors other than knowledge of fantasy gaming.I'd agree that there is a lack of credentialing in this business. But whose responsibility is that? Who should be blamed? I don't have an issue with writers or web sites that don't claim expertise in Rotisserie. I'm only bothered when a site claims Rotisserie expertise and then gives me a mid-level $15 player as this year's "sleeper".
The nice thing about the Internet is that it's free for me to do this, niche markets can thrive here, and hopefully a few of these blogs will thrive and grow as we attempt to dispense knowledge and improve the game. Whether or not you guys think I'm an expert or not isn't as important to me as making sure that we all continue to push forward in the quest to improve in Rotisserie, all other formats be damned.