Custom Wine Gift Ideas

Blog post gift ideas wine

Experience boutique Barossa wines with a personal touch.

Custom Personalised Wine Bottles

Perfect for Christmas, Birthdays, Corporate Gifts and Special Events

You choose the wine and packaging, we do the rest!

We offer a personalised boutique wine experience for our customers. Your custom label or personal message can be added to a selection of wine styles including cleanskins and current labelled stock.

Choose from ready-to-drink reds or fortified wines of various age and complexity. We can also arrange presentation packs of 1-4 bottles.

375mL  from $8 per bottle

750mL – from $10 per bottle

This is the perfect gift for loved ones, corporate gifts, wedding bonbonnieres or events.

Contact us to discuss your ideas and get a quote!

The Darkie: A Classic Barossa Shiraz

The Darkie Barossa Shiraz 2003

The Darkie 2003 Barossa Shiraz

The Darkie Old Vine Shiraz which is a wonderful example of a classic Barossa Shiraz, and is the jewel in the crown at Liebichwein even amongst the many fabulous table wines and fortified wines on offer. The Darkie is a single vineyard flagship wine dedicated to Ron’s uncle Clarence Walter Liebich (1920-1988) who himself loved a good Barossa shiraz and regularly encouraged Ron’s winemaking abilities. He also planted the old 40 acre block of Shiraz grapes back in 1969 from which we source all the fruit for winemaking.

But why the name? A Barossa Shiraz is red – so why is it called ‘The Darkie’? Well…

Clarence Walter ‘Darkie’ Liebich was the second of three sons to Benno Liebich, who founded Rovalley Wines in 1919 at Rowland Flat. Rovalley Wines, and then Liebichwein which came after it, were known for their range of table wines and fortified wine including many port style Tawnys. In 1941, oldest son Leslie Alwyn ‘Lofty’ Liebich took over winemaking duties, and was succeeded as chief winemaker in 1953 by Clarence, his brother. Clarence Walter Liebich (or ‘Darkie’, as he was locally known due to his full head of dark black hair) was always a big fan of local Barossa Shiraz and other rich, hearty reds, and enjoyed sharing his passions in winemaking with nephew Ron. When Ron established his own boutique winery, it was only natural to create a big bold Shiraz in honour of Uncle Darkie who had inspired him along the way – and so in 1996, the Darkie Shiraz was born.

Vineyard: A lot goes in to making a high quality Barossa Shiraz. Initially the vines receive minimal attention and we allow nature to do the work. 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. Vintages are very consistent in terms of quality and low yield averaging 2 tonne per acre, producing concentrated table wines and vintage fortified wine too.

Winemaking: Traditional techniques of hand plunging, basket-pressing with no fining or filtration were employed for fuller flavour. The Darkie is a unique Barossa shiraz that has been maturing for over five years in various aged American and French hogshead barrels, producing a multi-layered wine that showcases an enticingly rich nose, balanced intense flavours and subtle oak characters.

Taste Notes: The Darkie Shiraz nose typically exhibits black cherries, vanilla, chocolate with hints of sweet anise. A showcase of everything that makes Barossa shiraz so enjoyable, The Darkie Shiraz boasts amazingly complex concentrated flavours that fill the whole mouth, lingering long after the first sip. All this is perfectly balanced with the subtle oak maturation and super silky tannins. We recommend drinking at any age, but patiently cellaring for another 10-20 years will reward any wine connoisseur. Each vintage is unique and will have an initial impact that changes with each mouthful.

  • Vintage 2009 – a refined elegant wine with aromatic perfume, ripe plums, cherries and hints of savoury note like black olive, soft and complex
  • Vintage 2010 – exhibits more intense fruit characters balanced by the soft oak, dark brooding nose full of black cherries, chocolate mingled with sweet spiced vanilla
  • Vintage 2012 – a classic fruit-driven wine displaying ripe cherries, vanilla, chocolate and sweet spice with a  seductively smooth, lingering finish

Out of all of the table wines and fortified wine on offer at Liebichwein, The Darkie Old Vine Shiraz is in a category of excellence all of its’ own. Special museum stock is currently available from vintage 2009, 2010 and 2012 but in strictly limited quantities. Like any good Barossa shiraz, it sells out very soon after it becomes available – something Uncle Darkie would be glad to hear!

Home Barrel Competition: Is your fortified wine the best?

Every year Liebichwein put the call out for the best home barrel blend. All amateur wine blenders around Australia are invited to submit their personal fortified wines for the chance to be crowned ‘best fortified blend’ in a competition organised by Barossa winery Liebichwein. The winner receives an engraved wooden dipstick trophy they can use to measure how much is in their barrel.

Fortified wines have a long history in the Barossa Valley and winemaker Ron Liebich certainly knows a thing or two about them. Ron has completed over 50 vintages growing and producing a range of wines with a special focus on fortifieds which have a widespread fan base across Australia.

Liebichwein cellar door offers varied fortified styles and blends made from red and white varietals including Muscat, Semillon, Frontignac and Grenache. Many customers come in to get regular refills of bulk fortifieds for aging and blending in their home barrel.

Having a home barrel to age your own fortified blend is one of life’s little luxuries. By running this competition, Liebichwein aim to reward the patience in taking on this challenge. Budding winemakers blenders are encouraged to enter one or more samples of their own blend for professional evaluation by Ron and an experienced judging panel.

During judging, an experienced panel taste all wine samples in a blind tasting. Tasting notes are written and quality scores given for overall flavour and balance. Judges look for wines that are in balance and provide a good drink no matter how old the wine is or what stage of development it is. All entrants receive feedback from the panel and blending advice from Ron which we know is greatly appreciated.

2020 Home Barrel Competition

The competition was held in August-September. Entrants submitted a 200mL wine sample. A wide range of barrel-aged fortified wines was on show of all varieties and ages. There were five gold medals awarded to three different people who all received a prize of rare fortified samples over 20 years old. The winners were announced at an event for entrants at Liebichwein in mid September. 

The Top 3 wines were entered by:

🥇Colin Thiel
🥈Filippo Pizzino (back to back gold!)
🥉Luke Kelly

Bulk Fortified Wines for Barrel Ageing

Blog post refill fortified wine bulk

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!

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: 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!

VISIT US

Our Cellar Door is open
Fri / Sat / Sun / Mon
11:00am to 5:00pm.
Other times are welcome by prior appointment.

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

ADDRESS

151 Steingarten Road,
Rowland Flat,
South Australia 5352

CONTACT US

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

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POSTAL ADDRESS

P.O. BOX 916
Rowland Flat SA 5352

Barossa - Australia

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