At The Big Fortified Tasting this year there were some seminars - one of which was presented by Chris Pfeiffer of Rutherglen.
They've been making wines for 20-odd years in Australia and run the full gambit of honeyed dessert wines to sticky, Pedro Ximenez-style wines.
Although its a more risky way to make sweet wine, where the fruit is more liable to infection, Rutherglen let the grapes mature on the vine, rather than sun-drying. This means the acid in the fruit matures alongside the sugar. As a result, these are sweet, but not cloying.
They're a terrific range of wines and affordable - the Topaque was a particular hit with Cameraman.