1986 Faiveley Echezeaux

Community Tasting Notes (2)

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  5/13/2017 - Jeremy Holmes wrote:

  I bought a case of this years ago for not a lot of money and it has always provided a lot of drinking leasure. I think this is our last bottle and it just may well have been the best, the wine is still on the up. It has a fresh nose of spruce, pine needle sap, earth, cherries and plums. In the mouth it has a core of sweet cherry that intensifies with air. There are all sorts of truffle and earthy savoury nuances and the wine is strong without being heavy. The finish fans out and is flecked with iron.

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  1/11/2011 - Jeremy Holmes wrote:

  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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