According to South African legislation, fortified wines are wines that have been increased in alcoholic strength by the addition of spirit, usually brandy, to a minimum of 15 percent and not exceeding 22 percent. The Cape winelands have a long history of making sweet wines or ‘stickies’ (also called ‘soetes’ in Afrikaans). This dates back to the luscious dessert wines of Constantia which were world-famous in the 18th and 19th centuries. This category remains consistently strong in South Africa.

Hanepoot wines are made from Muscat d’ Alexandrie, which is called Hanepoot locally.

Jerepiko (also spelled Jerepigo) is a red or white wine, produced without fermentation – grape juice is fortified with grape spirit, which prevents fermentation. It is very sweet, with substantial unfermented grape flavours.

Muscadel wines are made from Muscat de Frontignan or Muscat Blanc à Petit Grains and are fortified with grape spirit.