I’ll answer a slightly different way, since AFWE has almost a negative connotation. I actually think many producers have taken a step back in ripeness levels, but they can only go so far based on vineyard sources. A few producers have focused on vineyards that are a better match to lower ripeness/alcohol levels, but all of them still make very flavorful wines (why I reject the “anti-flavor” label, which I think has always been a misnomer; it was Parker’s dig at people who didn’t care for the 16% wines he was rating highly).
Producers I would put on the more elegant end of the spectrum: Arnot-Roberts, Copain, Ceritas, Halcon is branching out and making some very nice Pinot, Peay. Siduri makes such a range of wines that it covers almost the entire spectrum (at least last time I tried them). Those are a few I know myself.