(2019) Selected parcels of Ortega were harvested late to give 150g/l residual sugar, and treated like an ice-wine with the must chilled to -8ºC before pressing and fermentation and ageing in barrel for 6 months. This has no botrytis, but instead a bright orange and lemon sherbet nose, immediately reminiscent of a Canadian icewine, but less rich and unctuous. That freshness and zip counterbalances the sugar very nicely in the mouth, with pear juice and peach flavours, a touch of honey, and a cleansing lemon zest acidity. For lighter desserts, and though rather expensive for the half-bottle, a lovely wine.