We are proud to present the 2012 Thumb Press Cabernet Merlot. Lovers of a good classic red blend won’t be disappointed. We named this wine in honour of Master Potter Hoffmann who settled on the Liebich property in the 1850s and left his thumb print on each of his creations. These perfectly paired varieties were grown on the Liebich property in the eastern foothills of Rowland Flat where heavier red brown black soils predominate.
Winemaking: 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.
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%
A wine of complete elegance and beauty from the excellent 2012 vintage. This wine was bottled under screw cap to immortalise the magnificent flavours beyond the life span of cork. Enjoy now and for at least 15 years, particularly with lamb and duck dishes.
All Vintages Produced: 2002, 2003, 2005, 2008, 2010, 2012
Note that early vintages were labelled ‘Crackerjack’ instead of ‘Thumb-press’. The very first version was made using 100% Cabernet Sauvignon. Subsequent vintages were roughly 80:20 Cabernet: Merlot blend.
This grown-up ice cream sundae combines sweet fortified wine and honey into a delicious syrup that plumps up dried fruit, turning a summery dessert into an extravagance. Use your choice of dried fruit and nuts or whatever you have at hand.
Prep 5 mins Cook 20 mins Makes 6 Difficulty Easy
Ingredients
1/2 cup Fortified Barossa Semillon
1/4 cup honey
1/2 cup raisins
1/4 cup dried figs, sliced
2 tbsp dried currants
1/2 cup toasted pistachios or almonds, finely chopped
6 cups vanilla ice cream
Directions
Heat fortified wine and honey in a small saucepan over low heat for a few minutes.
Stir in dried fruit, cover, and remove from heat. Allow to stand for 20 minutes.
Stir in toasted nuts just prior to serving.
Divide ice cream into serving bowls and pour sauce over the top.
Filling fortified wine straight from the barrel at Liebichwein, Barossa Valley
Fortified wines have a long history in the Barossa Valley which is one of the most historic wine producing regions in Australia. Here at Liebichwein we certainly have a soft spot for fortified styles and love the fact that so many customers have home barrels for that extra touch of luxury at home. We pride ourselves on our extensive range of bulk fortified wines suitable for drinking now or further ageing in your own barrel. There are very few Barossa Valley wineries that offer the range we do for fortified wine lovers to taste, buy or refill containers of fortified wines.
There are six fortified wine styles sold by the litre for customers to taste and choose from. Many fortified wine lovers return with their own container and we sell reusable plastic containers (2, 5, 10, 20 litre). The wine you choose will ultimately depend on your taste preference and whether it is used to season a new keg, as a base wine or for topping up a barrel.
Winemaking
Ron Liebich continually makes large batches of bulk blends to keep up with demand by masterfully blending fresher vintage fortified wines with old museum stocks stored in the depths of the barrel shed. All fortified wines are produced from estate grown grapes left to fully ripen naturally in the vineyard. Ron loves the flavours of different grapes growing on the Liebich property so he makes his blends using four different varieties to produce flavour profiles ranging from aromatic, floral and sweet to spicy and nutty. Grenache, Semillon, Muscat, and Red Frontignac are all perfectly suited to fortified wine styles.
Bulk Fortified Wines
Ruby Grenache – youthful unwooded Tawny is a light fruity style that is recommended to freshen up old syrupy or over-oaked barrel blends. It’s also pretty tasty on its own, a bit like concentrated berry cordial for adults.
Ron’s Blend – smooth youthful Tawny style 2-3 years old, ideal for topping up barrels or freshening over-oaked or excessively aged barrel ports.
Barrel Blend – rich semi-aged tawny with a balance of fruit and hints of woody notes (2/3 Ron’s + 1/3 Ben’s Blend). Only available at cellar door.
Ben’s Blend – mature style aged 5 years with woody notes and spiced dried fruit. Ideal for adding to a newly seasoned barrel or adding complexity to a youthful base blend where more developed characters are preferred.
Semillon – luscious white fortified with raisin and toffee flavours. Light youthful style for drinking now or adding to a barrel blend for sweetness and depth.
Muscat – luscious white fortified with floral and citrus flavours. Light youthful style for drinking now or adding to a barrel blend for sweetness and depth (Muscat Gordo grapes)
Frontignac– luscious fruity wine with aromatic, tropical and musk flavours to add sweetness and depth to a barrel (Red Frontignac grapes).
We invite you to visit cellar door to taste these wines in addition to a wide range of premium bottled fortified wines ranging in age from one to thirty years old. You can sit down and enjoy a fortified tasting experience to compare flavours, impact of barrel ageing and even taste rare museum fortifieds straight from the barrel. These unctuous, syrupy wines are certainly memorable and a sweet treat indeed!
These quick and easy fruity truffles are delightful to share with loved ones over a cup of tea or coffee. Serve with aged Grand Tawny Port or Classic Muscat for the complete indulgent experience. Perfect to make as gifts for a special occasion like Easter, birthdays, Mother’s Day or Father’s Day.
We have a preference for dark chocolate, but feel free to substitute with milk chocolate or use dairy-free chocolate and cake to make them suitable for vegan diets.
Prep 20 mins Standing Time 1 hour Makes 24 Difficulty Easy
Ingredients
1 cup dried fruit, chopped
2 tbsp. orange zest, finely grated
1/4 cup fortified wine
125g dark chocolate, coarsely chopped
250g (2 cups) cake crumbs
1/2 cup desiccated coconut
Method
Put dried fruit in a bowl with some boiled water for 10-15 minutes then strain.
Mix fruit, orange zest and fortified wine of your choice.
Melt chocolate pieces using a double boiler or microwave in a glass bowl.
Add melted chocolate and cake crumbs to the fruit mixture and mix well.
Place coconut into a shallow bowl ready for coating truffles.
Roll mixture into small even balls with your hands, then roll each ball in coconut.
Rote Grutze is a beautiful grape dessert that reminds us of vintage and traditional events like the Barossa Vintage Festival. We are confessed dessert lovers and a bowl of these rich, flavourful little jewels is part of our German heritage.
It’s usually found only in Barossa homes during vintage using red grape varieties rich in colour like Mataro and Shiraz. You can use any grapes at hand or a blend of table grapes as we sometimes do later in the season. This food tradition was carried to Barossa settlements with its European settlers. Traditionally red berries were used in the dish, but the Barossa gave the dish it’s own regional stamp by using grapes. Think of this dish like a mulled wine jelly. Delicious!
Prep time 2 hours Cook time 15 mins
Ingredients
1kg bunches of late-picked shiraz grapes, washed
3 slices lemon, skin included
1 cinnamon stick
2 whole cloves
1/4 cup sugar
4 tablespoons Sago or Tapioca pearls*
Method
1. Pull the berries from the grape bunches, place in a saucepan with the lemon slices, cinnamon and cloves. Boil for ten minutes, then allow to sit for 45 minutes for skins to infuse colour; the juice should be a rich dark colour, like red wine. Strain through a sieve, squeezing as much juice as possible. At this point you can freeze the juice, ready for future batches of Rote Grutze.
2. Return the juice to the saucepan with the sugar then sprinkle the sago/tapioca pearls over the top. Allow to soak for several hours in juice to save cooking time.
3. Bring to a gentle boil, stirring gently for 15 minutes, or until the mixture thickens and the sago is clear. Keep heating time minimal to preserve juice colour.
4. Pour the Rote Grutze into a bowl and allow to set in the fridge.
5. Serve warm or cold with lashings of runny local cream. It will keep for several days in the refrigerator and the consistency will thicken over time.
Tip: your supermarket may not have Sago. Tapioca pearls are a perfect substitute
