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Event Wrap Up: Fortified Fest

Once again, we cleared out the sheds to host this annual event with pop up wine bar, band on stage and mobile food vendors. We were all glad for the shed space as the day was a cold blustery day in late June.

We had our most diverse range of food yet which pleased young and old. Popular Adelaide food truck Sneaky Pickle served up a tasting plate of a mini pulled pork bun and beef brisket burger with fried and fried pickles on the side. Alexandrina Cheese Company  trekked all the way from Mt Compass to offer cheese tastings, platters and cheeses to take home. And for sweets, Little Dot Bake Shop returned after a successful outing at our 20th Anniversary celebration with divine sweet indulgences. There was also a stall selling quality dried stonefruit from the Riverland (the same used in our drunken fruits).

Music was provided by the local trio Finnigan who kept the crowd swaying with a good mix of folk and country with an Irish twang. Children were kept amused by a master animal balloon maker. There were two fortified workshops hosted by Ron to highlight the developing flavours of our four different grape varieties. A sensory skills quiz was prepared to match various odours with their descriptions.

Thanks to all who assisted with this huge event and to everyone who attended! It was fantastic to see so many new faces and to hear that people had travelled far and wide.

See more photos

FF13 pickle van 1 FF13 workshop 4a

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Where do you take visiting friends in the Barossa?

We are always asked to provide tips for tourists and visitors to the Barossa. There is a great list featured in the winter issue of Barossa Living Magazine. It offers more to see and do than just activities for vinophiles. You can take friends and family a bit off the main tourist trail and show off areas of natural beauty with amazing lookouts, it also covers foodie and cultural hangouts. We must thank the crew from Lyndoch Hill for the mention too!

 

Steingarten Rd view 1

 

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Winter Event: Port and Pickles

We are ready to celebrate the annual Fortified Fest on June 23. FF-Poster-2013 finnigin

Our revered port style wines will be served along with current release wines at the pop up wine bar.

Food will be served all day by mobile vendors including:

  • Sneaky Pickle  – serving American style hot smoked meat sangas like Pulled Pork with Fried Pickles and Onion Rings on the side
  • Alexandrina Cheese Company  – coming all the way from Mt Compass to offer cheese tastings, platters and cheeses to take home
  • Little Dot Bake Shop – returning after a successful outing at our 20th Anniversary celebration with divine sweet indulgences

Local trio Finnigin will provide the soundtrack to the day.

Once again, we invite you to participate in a rare barrel fortified tasting workshop to hear tips from Ron, the Fortified Dr. These are 30 minute sessions run between 12-3:30pm.

And don’t forget the popular home barrel competition. Entries are NOW OPEN to all barrel owners Australia wide.

Keep up-to-date with the latest news by liking us on Facebook or signing up to the mailing list

 

 

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Barossa Fortified Fest 2013

Held annually in winter.  This year it is Sunday 23rd June 2013 from 11.00am – 5.00pm.

The Fortified Fest is one of those events many people place in their diaries for the following year as soon as the day is over.

It’s the day we celebrate the Liebich family’s great tradition of ageing and blending fortified wines – what the Barossa is famous for!

fortified wine displayHeld in the barrel shed, come rain or shine, this is a great reason to visit the winery and enjoy the company of friends over a glass of wine and home-made food.

This 8th annual Fortified Fest gives you a chance to taste rich and rare fortified from museum stocks of various ages and grape varieties including Muscat, Frontignac, Semillon and Grenache.

Wines from across the range will be available for tasting and purchase by the glass or bottle.

You can even enter your own home barrel blend for judging by experts. Entries are open Australia-wide as long as you can send us 150mL of wine without spilling a precious drop.

Mobile food stalls will be tempting taste buds with a selection of gourmet dishes, cheese platters and sensational cakes (some made with Liebich Tawny). Coffee and tea are also available.

There will be live music to entertain all and activities to keep the kids busy.

If you are thinking about joining us, best call to book your table in the barrel shed.

For more details about this event and home barrel competition entries contact our cellar door on (08) 8524 4543 or email info@liebichwein.com.au.

FF12_Ron pouring 2 smlFF12_fire

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New Release Wine Creates a Shiraz Vertical Dozen

Exciting news for Barossa Shiraz lovers!

Over the Easter weekend we were proud to release the latest vintage in our flagship range made from premium old vines. This Barossa blockbuster is a dark beast that never fails to impress.

The Darkie Shiraz 2006

2006_Darkie Shiraz label sml

This vintage is unique in the vertical line up being specially released as an older red after extended maturation in older oak barrels.

Tasting Notes:

“The Darkie” seduces all who taste its concentrated flavours that linger long after the first sip. An intense nose of rich ripe berries with pronounced chocolate and hints of caramel. The oak tannins are well softened and balanced with the ripe fruit flavours. Ready to enjoy now or cellar for 15 years plus.

Grapes & Winemaking:

Single vineyard wine sourced from our 40 acre block, planted by Clarence Walter “Darkie” Liebich in 1969. The vines grow on heavy black biscay soil at Rowland Flat on the eastern foothills of the Barossa. Dead arm affliction reduces yield but enhances flavour as does the use of hand-pruning and minimal irrigation. 2006 was a warm, dry season producing concentrated flavours from low yields, only 1.6 tonne per acre yield.

Traditional techniques of hand plunging, basket-pressing with no fining or filtration were employed for optimum flavour retention.

Alc. Vol. 16.0%

Available to taste now at Cellar Door.

 

 

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