Indulge in a Fortified Wine & Chocolate Tasting Experience at Liebichwein
If you’re looking for a unique and indulgent wine experience in the Barossa Valley, look no further than Liebichwein’s Fortified Flight & Chocolate Delights tasting. This special event celebrates the rich, award-winning fortified wines that have made Liebichwein famous, paired with divine handmade chocolate truffles for a truly gourmet experience.
All the wines served are Gold or Silver medal winners from the 2024 Barossa Wine Show with Rare Tawny scooping Top Gold and Best Fortified Trophy. The success of these wines contributed to Liebichwein being crowned Best Small Winery, adding another trophy to their collection.
The tasting flight features four exceptional wines from the Liebichwein premium aged fortified range: Classic Semillon, Grand Semillon, Grand Tawny, and Rare Tawny, each aged between 10 and 30 years. These luscious, complex wines showcase decades of craftsmanship and dedication, offering a rare opportunity to enjoy some of the Barossa’s finest fortifieds. Paired with artisan chocolate truffles, each sip and bite creates a perfect harmony of flavours—whether it’s the nutty richness of the Grand Semillon or the decadent depth of the Rare Tawny, you’ll be taken on an unforgettable journey.
Make sure to set aside 30 minutes during cellar door hours to fully relax and indulge in this sensory delight. Bookings are essential to secure your place at this self-guided tasting. Don’t miss your chance to enjoy a rare treat that perfectly captures the essence of Liebichwein’s heritage and passion for fortified wines.
Book now and let the flavours of the Barossa linger long after your visit!
Buy a ticket for $25 per person. Contact us to book your date and time via email info@liebichwein.com.au or call (08) 8524 4543.
Leveret is the French term for a baby hare, which narrowly escapes being run over by the tractor from row to row.
Liebich Leveret Shiraz is a single vineyard 100% Shiraz for fans of Barossa reds. The fruit grows on 33 year old vines on the Liebich property in Rowland Flat in the eastern foothills of Rowland Flat, where heavier red brown black soils predominate.
Traditional techniques of hand plunging, basket-pressing and bottling without fining or filtration, all help to preserve the essence of fruit. All Liebich reds are vegan friendly due to no fining. Older vintages are very low in sulfites as any initial sulfur dioxide has been used up over extended time in bottle. Maturation for 24 months in seasoned American and French oak has delivered a complex wine with intense dark berries balanced superbly with spiced vanillin oak flavours.
This wine was bottled under screwcap to immortalise the magnificent flavours beyond the life span of cork. It will reward cellaring for at least 10 years. We recommend serving with any pizza or pasta dish and richly flavoured foods.
2018 Taste Notes: Deep burgundy red. Bouquet of ripe dark berries, cherries, dark chocolate and vanilla spice. Lush chocolate flavours coat the mouth like velvet with bold dark berry fruit length. A medium to full-bodied wine with subtle oak tannins, a silky smooth palate and excellent length.
Liebich Lofty Cabernet Sauvignon is wine of great quality and character dedicated to Ron’s father, “Lofty” (Lesley Alwyn) Liebich (1916-1953) who was a man with high ideals. Produced in special vintages since 1992 when the cellar door was established.
Single vineyard wine sourced from the old 40 acre block, planted by Clarence Walter “Darkie” Liebich in 1969. Dead arm affliction reduces yield but enhances flavour as does the use of hand-pruning and minimal irrigation. The vines grow on heavy black biscay soil at Rowland Flat on the eastern foothills of the Barossa.
Special museum stock is released as it becomes available. The last vintage 2006 bottled under The Lofty label was a very good growing season resulting in an extremely low yield of 1 tonne per acre. Traditional techniques of hand plunging, basket-pressing with no fining or filtration were employed for fuller flavour.
A typical Liebichwein Cabernet Sauvignon is a rich and enticing wine exhibiting violet and spiced blackberry fruit nuances perfectly balanced with the subtle oak after maturation for over five years in various aged French oak barrels. Super concentrated flavours and ultra silky tannins. This style of Barossa Cabernet Sauvignon will always be good drinking and will reward patience with bottle maturation for at least 15-20 years.
Ideas for serving Liebich fortified wines with food:
Bulk Ruby Grenache– Savoury ideas include glazing for caramelised onions, sauce for red game meats. For a cocktail, pour over crushed ice and top up with tonic water for a refreshing balance of sweet and bitterness from the tonic
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 creme brulee
Grand Tawny – Perfect with traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts
The Potter’s Merlot story is one about Potter Samuel Hoffmann, a master potter and craftsman who was the first settler on the Liebichwein property in 1848. Remains of his activities can be found today as shards in areas of the farm in Rowland Flat, but alas, very few whole pots still exist. You might be lucky to see some of Samuel Hoffmann’s pots on display in the Art Gallery of South Australia.
Varietal: 100% Merlot
Region: Rowland Flat, Barossa Valley
Vineyard and Vinification: Merlot vines were planted in 1989 and trained on 5 foot high single wire trellis system to maximise ripening the fruit. Vines are grafted onto two varieties of rootstocks and yield between 3 to 5 tonnes per acre depending on the season. Merlot fruit always shows opulent ripe mulberry and cherry flavours. Traditional winemaking techniques and subsequent maturation in various aged French Vosques and Nevers oak barrels result in Merlot wines of weight and complexity.
Vintages: Produced between 1998-2003 as a 100% varietal then the Thumb-press Cabernet Merlot was introduced into the range. The next 100% Merlot single vineyard wines produced were in 2008, 2010 and 2012 vintages.
Tasting Notes: Deep crimson in colour. A robust full bodied Merlot. The seductive nose of ripe mulberry and pomegranate aromas integrated draw you into the ripe fruit and spicy flavours. Fine-grain tannins, smooth viscosity and a long, rounded finish feature in this wine.
Note: since 2002, both cork and screwcaps have been used to bottle these wines. A few select vintages are available as museum release 750ml and 1.5L magnum bottles.
