Faiveley's Mazis-Chambertin has an exotic melange of aromas that run the gamut from soy sauce and ground beef to hoisin sauce. There is also plenty of toasty new oak and ripe plum-like fruit. On the palate, the wine is full bodied, deep, rich, concentrated, and in need of 3 to 4 years of cellaring. It should last for 12 to 14 years-a surprisingly long time for a 1987 red burgundy.