(2017) A white wine, but a burnished tawny colour after three weeks of sun drying on mats. Very low yields through that concentration. Skins are included in part of ferment, and it could potentially reach 17 abv, but part of must is fermented separately at lower abv. Four months in American oak. Lovely raisin and orange aromas, luscious with walnut and spice, clove-studded Seville orange. So easy to drink, unfortified, with a cherry freshness and red fruit brightness, but so much sweet syrup richness and sweetness, but retains that freshness. 350g/l sugar.

(2017) Also from dried grapes and unfortified, but from the ancient solera started in 1918. More oxidised and chocolaty, spicy with some burnt toast, some marmalade, but dark, with more bittersweet promise. There's a dustiness and earthy character, that fine spice and raciness. Price is also for a half bottle.