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
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.
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
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.
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.
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.
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.
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
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
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.
Prep2 hours ∙ Bake20 mins ∙ Makes one large cake 45 x 30cm
2½ teaspoons yeast
1 teaspoon sugar
1¾ cup milk warmed
1 teaspoon plain flour
700g (1½ lb) plain flour
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)
2 cups plain flour
1 cup sugar
1 cup butter
Sprinkle ground cinnamon
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).
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).
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.
Spread dough approx. 2cm thick onto a large oven tray. Brush cake top with milk to help streusel stick.
Place seasonal sliced fruit or whole berries on top.
To make streusel, rub sugar and softened butter into flour and cinnamon. Press with your fingers to make crumb consistency.
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.
Bake at 200ºC for 15-20 minutes or until edges of cake are golden brown.
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