Englishman Mark Fincham produces a range of wines in the Cote d'Or from regional Bourgogne to Grand Cru whites and reds. All farming is biodynamic and sulphur additions are either low or nothing at all.  

His Gevrey-Chambertin is matured for 16 months in old and new oak barrels before release, unfiltered and unfined and has zero sulphur added.  Intense dark fruit flavours, followed by gingerbread spice and rich chocolate. Still a brisk acidity to balance out the intensity of flavour and long finish. We had something of an out-of-body experience with this one!