Posted on

Liebich Museum Red Wine Tasting

 

 

 

 

 

 

 

 

We hosted some very special tastings at cellar door during the 2017 Barossa Vintage Festival in April.

Over our 25 years of business, Ron has been carefully stashing away a few cases of each vintage ever produced of our premium red wine range. What a treat it was for us to taste our museum stocks to see how they were travelling. Overall, they are all aging well and the following vintages were selected based on their greater intensity and developed varietal characters. 

Winemaker Ron Liebich’s Comments:

The Darkie Shiraz

Vintage 1999

A relatively cooler year produced a wine with everything you’d expect for Barossa Shiraz. This wine still show great depth of colour, fruit intensity and complexity. Developed fruitcake spice, smoky oak and lovely pepper hints carry through to smooth long palate.

Vintage 2001

A great quality season helped the wines ‘make themselves’ in the vineyard. A concentrated and full bodied Shiraz with magnificent mouth feel. Tight tannins still grip a little, but are nicely balanced with subtle woody notes and cherry jam sweetness. Beautiful development under cork. 2001 is holding up better than the 2000’s. Still has a few years to live.

The Lofty Cabernet Sauvignon

Vintage 1998

A superb quality season. This Cab still shows great depth of colour, fruit intensity and complexity. Palate is spot on with acidity and drying tannins contributing to a tightly structured, persistent palate. Drinking well now.

Vintage 2001

A concentrated Cabernet with super fine tannins and a lack of any aggressive oak characters. The trademark style of Liebichwein Cabernet still comes through with ripe blackberries and intense floral violet notes. Palate is still fresh and amazingly long. Still has a few years to live.

 

 

 

Facebooktwitterinstagram
Posted on

Barossa Vintage Festival 2017 Wrap Up

Benno says “Cheers”
Grape treading crowds
Wine bar at Feast, Folk & Fossick

 

It’s incredible to see the Barossa Vintage Festival being so successful over the last 70 years – the longest running wine festival in Australia!

We were thrilled to meet so many new faces during festival events and at Liebichwein cellar door. Our scarecrow Benno (Ron’s grandfather’s name) was there to wave his glass of plonk to all who passed by in Rowland Flat.

The weather was kind and crowds flocked to popular events like the Vintage Festival Parade which we watched in full for the first time ever! Following the parade, Ron was kept busy organising the Grape Treading Competition. A large audience gathered at Nuriootpa Oval to watch 12 teams of children and adults stomp over 20 buckets of Grenache grapes. Ron has since turned this juice into a batch of port.

Congratulations to locals Steve Schiller and Paul Noack of “The Harvesters” for backing up their Grape Treading Champion title from the 2015 festival. They stomped a whopping 1590mL in 2 minutes pipping the Penfolds team by just 20mL.

Another fun event was Feast, Folk and Fossick at Lyndoch where a huge BBQ was built and fired up from 2am on feasting day. Look out for a repeat of this popular event.

See more festival photos here.

Facebooktwitterinstagram
Posted on

Barossa Vintage Festival 2017

 

 

 

 

 

 

It’s a big year for the Barossa event calendar – the 70th Anniversary of the biennial Barossa Vintage Festival! Celebrate the culture of our beautiful region with events to showcase our food, wine, art, heritage and community spirit. Take a trip during the April school holidays, follow the scarecrow trial, indulge in gourmet food and wine and come say hi to Ron and Janet at these family friendly events.

Barossa Comes Home  

Music, maypole dancing, local entertainment, vintage car displays, food, local wine, 1947 themed team and individual games and races for children. Grape treading, barrel rolling competition and ‘The Barking Ants’ live in concert.

Liebichwein are proud sponsors and organisers of the grape treading competition.

Where: Barossa Tourist Park
When: Saturday 22nd April 2017
Time: 1pm – 5pm (following the Vintage Festival Parade)
Cost:  FREE ENTRY

Feast, Folk & Fossick

Awaken your soul and reward your taste buds with flame grilled BBQ’d Barossa produce in a hand crafted four way fire pit.  Sit back and relax with some tasty treats and funky beats with live performances throughout the day.

Liebichwein will be pouring a selection of wines in the Southern Barossa tent.

Where: Lyndoch Village Green
When: Sunday 23rd April 2017
Time: 10am – 5pm
Menu: Barossa produce BBQ
Wines: Many local wineries set out in regions
Cost:  FREE ENTRY

See the festival programme

Facebooktwitterinstagram
Posted on

Recipe: Traditional German Yeast Cake with Seasonal Fruit

 

 

 

 

 

 

 

 

 

Traditional German Streuselkuchen is a family favourite! This cake has a sweet yeast dough base and is topped with fresh fruit and a crunchy sweet crumble. It brings back so many good memories of Barossa afternoon teas and family gatherings. In summer we use mulberries, plums or apricots while in autumn we use pears, apples or grapes.

Prep 2 hours ∙ Bake 20 mins ∙ Makes one large cake 45 x 30cm
Yeast:
  • 2½ teaspoons yeast
  • 1 teaspoon sugar
  • 1¾ cup milk warmed
  • 1 teaspoon plain flour
Cake:
  • 700g (1½ lb) plain flour
  • Pinch salt
  • 70g (2½ oz) butter
  • 85g (3 oz) sugar
  • 1 egg, slightly beaten
  • 1 cup sultanas or currants
  • 1 teaspoon vanilla essence
  • Milk for glazing
  • 3 cups of thinly sliced fresh fruit or whole berries (optional)
Streusel Topping:
  • 2 cups plain flour
  • 1 cup sugar
  • 1 cup butter
  • Sprinkle ground cinnamon
Directions
  1. Place yeast in a small bowl, add sugar and warm milk, plain flour, mix cover and stand in a warm place until the mixture turns frothy (takes around 15 minutes).
  2. Start making cake dough by sifting flour into a bowl, add pinch of salt. Rub butter and sugar into flour (flavourings may be added here).
  3. Add beaten egg to yeast mixture. Mix in the flour a cup at a time. Once the dough is too thick to mix, use hands to mix it and knead gently for a minute to a soft dough.
  4. Spread dough approx. 2cm thick onto a large oven tray. Brush cake top with milk to help streusel stick.
  5. Place seasonal sliced fruit or whole berries on top.
  6. To make streusel, rub sugar and softened butter into flour and cinnamon. Press with your fingers to make crumb consistency.
  7. Sprinkle streusel over the whole cake. Cover and keep in a warm place. Let the cake rise for an hour or until double in thickness.
  8. Bake at 200ºC for 15-20 minutes or until edges of cake are golden brown.
Facebooktwitterinstagram
Posted on

Matching Food and Fortified Wine

Fortified Wine and Dessert Pairings
Fortified Wine and Dessert Pairings

 

 

 

 

 

 

 

 

 

 

 

Ideas for serving Liebich fortified wines

Bulk Ruby Grenache – Savoury ideas include glazing for caramelised onions, sauce for red game meats. For a sweet cocktail, pour over crushed ice and top up with Chocolade (chocolate flavoured soft drink sold at Liebichwein Cellar Door)

Bulk Semillon / Muscat – Add a dash to custard, dilute 50% with water and add to stewed fruit,  50% diluted with water, ideal marinade for dried fruits used in Christmas cakes and desserts

Classic Muscat – Serve with fruit mince pies or desserts that feature citrus or stone fruits

Classic Frontignac – Serve with ripe berries or tropical desserts, fruity cheesecakes or pavlovas

Classic Semillon – Perfect match with sticky date pudding, traditional Christmas pudding and toffee desserts such as crème brulee

Grand Tawny – Perfect with traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts

Facebooktwitterinstagram