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. It pairs in an out-of-the-world way with hard sheep cheese, kudu biltong, venison steak tartare and even sushi. But  perhaps it goes best while watching the sunset on a cold, secluded, windswept, South African beach.