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Fortified Wines

Fortified wines are steeped in the history of the Barossa and Langmeil Winery. In the 1850s, the infant Australian wine industry adopted a wine fortification process within a few years of white settlement as it overcame the tyranny of distance from the English markets and the challenge of getting wines safely across the equator. The technique was also suited to the Barossa's relatively warm climate and red grape varieties (Shiraz, Grenache and Mourvedre), which were brought in by the pioneers.

Today, Langmeil is lucky enough to have accrued some lovely stores of ancient fortified to continue the tradition of our forefathers in creating a seductive wine style that makes most weak at the knees.

25 Year Old Liqueur Tawny
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