1986 Faiveley Echezeaux
Community Tasting Note
Jeremy Holmes wrote:
Tuesday, January 11, 2011 - So I procure a plump, sensational looking goose and received a small rectangular Weber charcoal barbeque for Christmas...Goose+ Weber barbeque has to = something pretty special doesn’t it? I lacquered the goose with Hoisin lit the barbie then realised the goose would not fit in properly. I changed my plans on the fly and decided to crisp the goose on the Weber, imparting a little smoke and then finish it in the oven. Goose was on the grill, rendering a torrent of fat onto the coals when the whole bird ignited. It was quite windy outside and panic ensued as I reached into the inferno to rescue my beloved bird. As I doused the flames my goose now looked like a carbon dating experiment. A bit of remedial work and time in the oven and I managed to salvage two very nice pieces of breast meat.
Our accompanying wine was the 1986 Faiveley Echezeaux. This is a wine I’ve had the pleasure of tracking over the past 5 years or so and it is absolutely singing. The nose is all forest floor, pine needle sap and earth with a little hoisin. It is sweet and vinous in the mouth with loads of savoury goodness and still quite forceful for a weaker vintage. It is a strong wine that stood up to the richness of the meat and smoky charred (burnt) flavours and is in no danger of declining, in fact it may continue to improve.
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