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Barossa Heritage in a Glass

 

 

 

 

 

 

Don’t miss this chance to taste rare wines from our personal cellar!

We’re holding special tastings at cellar door during the Barossa Vintage Festival. This festival has been running for 70 years and in 2017 we are celebrating the 25th vintage for Liebichwein.

Select vintages from 1999 through to 2008 will be open every day for wine tasting flights.

Retrospective Reds include The Darkie Shiraz, The Lofty Cabernet Sauvignon and Potter’s Merlot.

Forgotten Fortifieds include single varietal blends, some over 20 years old.

Wednesday 19th to Sunday 23rd April 2017 between 11am-5pm.

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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

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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.
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Vintage 2017 Has Kicked Off

It’s the most exciting time of the year for our winemaker Ron.

Vintage finally arrived after a longer wait than usual in the Barossa Valley. The growing conditions in 2017 are shaping up to be perfect for  even grape ripeness and maximising natural flavours.

In Liebichwein vineyards, the crops are average to just about average for all grape varieties. Overall fruit quality is above average for Vintage 2017 due to the milder summer and good rainfall before Christmas. Ron Liebich is pleased to report that it’s looking to be a fantastic year for fortified winemaking!

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Thumb Press Cabernet Merlot

Tasting Notes

We named this wine in honour of Master Potter Hoffmann who settled on the Liebich property in the 1850’s and left his thumb print on each of his creations.

We are proud to present the 2012 Thumb Press Cabernet Merlot. Lovers of a good ‘ol classic red blend won’t be disappointed.

These perfectly paired varieties were grown on the Liebich property in the eastern foothills of Rowland Flat where heavier red brown black soils predominate.

This wine was hand plunged and basket-pressed, then spent 24 months in mainly seasoned French oak before being bottled without fining or filtration, to help preserve optimal fruit flavours. The 17% Merlot component delivers black cherry and mulberry blending seamlessly with the perfumed violet characters of the 83% Cabernet Sauvignon from low-yielding vines.
A wine of complete elegance and beauty from the excellent 2012 vintage. This wine was bottled in screw cap to immortalise the magnificent flavours beyond the life span of cork.

Enjoy now and for at least 10 years, particularly with lamb and duck dishes.

Taste Notes: Medium body, crimson brick red colour with brick red hue.  Full ripe mulberries and cherries with a hint of floral violet entwined with soft spicy oak and a refreshing acid linger on the finish. A rich and rewarding mouthful!

Alc. Vol. 14.5% 

RRP: $28.00/bottle

Case: $302/12 bottles (save $34)

Previous Vintages: 2005, 2010, 2012

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