Bulk Fortified Wines for Barrel Ageing

Blog post refill fortified wine bulk

Liebich Wines
Barossa Valley, South Australia
Photo: John Krüger

It’s the depths of winter. This time of year is almost busier for us than vintage as the majority of wines sold at cellar door are winter warming fortifieds. We pride ourselves on our extensive range of bulk fortified wines suitable for drinking now or further ageing in your own barrel. There are six wine styles sold by the litre for people to perfect their home barrel blends. Many customers return with their own container and we sell reusable plastic containers (2, 5, 10, 20 Litre).

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 fortifieds are produced from estate grown grapes left to fully ripen naturally in the vineyard.Fortified wines are made from four different grape varieties producing different flavour profiles ranging from aromatic, floral and sweet to spicy and nutty.

Liebichwein bulk fortifieds all suit barrel ageing. The wine you choose will 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.

Ruby Grenache Unwooded Grenache, perfect rejuvenator for over-oaked and aged barrels

Ron’s Blend Traditional Tawny style aged 2 years, perfect for topping up most barrels

Ron’s / Keg Blend Rich semi-aged tawny, some woody notes (2/3 Ron?s + 1/3 Keg Blend). Only available at cellar door.

Keg Blend Rich tawny aged 5 years, developing woody notes, good for a starting barrel

Semillon Sweet Sherry (Apera) style aged 2 years with fresh toffee and nutty flavours

Muscat Youthful sweet style with floral, apricot and citrus flavours (Muscat Gordo grapes)

Frontignac Youthful sweet style with floral tropical and musk flavours (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. A sweet treat indeed!

Recipe: Chocolate Drunken Fruit Truffles

 

 

 

 

 

 

 

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.
  • Keep in fridge or freezer until ready to use.
  • Devour!

Recipe: Rote Grutze, Barossa Grape Dessert

Grape dessert bowl rote grutze

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

Recipe inspired by Those Barossa Girls

Recipe: Caramelised Onion, Fig, Rosemary and Wine Sauce

 

 

 

 

Caramelised Onion, Fig, Rosemary and Wine Sauce

This quick and versatile sauce is more like a savoury compote. Excellent condiment for using figs, especially when you have had enough of sweet fig-based desserts. Serve as a sauce with roast lamb, baked fish, on pizza bases or like a relish. It’s just as good made with a full bodied red wine or Port style wine.

Prep 10 mins  Cook 25 mins

Ingredients

2 tbsp olive oil

500g brown onions, sliced thinly

1 cup fresh figs or 1 cup dried figs

1/4 cup wine (Liebichwein red wine or Tawny Port)

1 cup stock (chicken or vegetable)

1 tbsp Liebichwein Muscat Vinegar (balsamic vinegar can be substituted)

1 tbsp chopped rosemary or thyme (fresh or dried)

Salt & Pepper to taste

Method

Prepare sliced onions and cut figs into quarters if using fresh figs.

Heat olive oil in large frying pan. Add onions and sprinkle some salt. Cook over medium heat, stirring occasionally, until onions are golden, about 20 minutes.

Stir in figs, wine, stock, vinegar and herbs. Increase heat to high and simmer until sauce thickens, about 5 minutes.

Add salt and pepper taste.

Store in a sealed container in the fridge for 2-3 weeks. Alternatively, freeze in small portions until ready to use.

Enjoy!

Over 50 Years of Winemaking

Ron Liebich is celebrating 52 years involved with Barossa vintages either as a vigneron, winemaker, cellar hand, champion grape treader and simply being a Barossa wine legend!

It was 1968 when he graduated from Roseworthy Agricultural College with his Oenology degree. Soon after he had the opportunity to take over from his Uncle “Darkie” Liebich in the winemaking duties and lab analyses at Rovalley Wines which was operated by the wider Liebich family. Since then he’s never looked back. Anyone who’s ever met Ron will know how passionate he is about wine and the local region.

Read more about the Liebich family timeline.

 

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 or preserved 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:

  • 2 teaspoons yeast
  • 1 teaspoon sugar
  • 1 cup milk warmed
  • 1 teaspoon plain flour

Cake:

  • 700g (1 lb) plain flour
  • Pinch salt
  • 70g (2 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 200C for 15-20 minutes or until edges of cake are golden brown.

ADDRESS

151 Steingarten Road,
Rowland Flat,
South Australia 5352

POSTAL ADDRESS

P.O. BOX 916
Rowland Flat SA 5352

VISIT US

Our Cellar Door is open Friday through to Monday 11:00am to 5:00pm.
Other times are welcome by prior appointment.

CLOSED – Christmas Day , Boxing Day, New Year’s Day.

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CONTACT US

T: 08 8524 4543
E: info@liebichwein.com.au

Barossa - Australia

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