Nothing personal, I just go out of my way to avoid doxing myself. :) I dont own my own vineyards, so I'm not region-locked on styles. I primarily make medium and full bodied reds (malbec, merlot, cabernet). I've kicked around a trial run of a back-sweetened malbec for people with a sweet tooth or as a dessert wine. I expect that approach would be more reliable than stopping fermentation early and hoping it stays stopped (yeast is resilient and it's hard to kill all of it).