Vloermoer Fortified Viognier

Ever since I was a young winemaking student, I have adored the fortified amontillado wines from Spain. Inspired, naive and insatiably adventurous I started with a traditional Spanish flor yeast. After bottling and consuming a few fino-style barrels, I allowed the remainder to slowly mature for 15 years in barrel. The result is this never-to-be-repeated labour of love.
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