Leveret Shiraz | Barossa Valley

Leveret is the French term for a baby hare, which narrowly escapes being run over by the tractor from row to row.

A single vineyard 100% Shiraz for fans of Barossa reds. The fruit grows on 23 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.

2016 Taste Notes: Deep burgundy red. Bouquet of bright red plums, cherries, chocolate and vanilla spice. Lush chocolate flavours coat the mouth like velvet with bold berry fruit length. A medium to full-bodied wine with subtle oak tannins, a silky smooth palate and excellent length.

All Vintages Produced: 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2008, 2010, 2012, 2014, 2015, 2016

Fortified Wine – Rare Releases

Barossa Fortified Wine Rare Bottles Trio Liebichwein

Fortified wines have a long history in the Liebich family. We are proud to continue the tradition of carefully ageing different varieties grown on our property. We grow Grenache, Semillon, Muscat, and Red Frontignac grapes especially to produce these styles.

Ron has been patiently curating family museum stocks, which have been maturing in barrel over many decades. There are barrels of all shapes and sizes that evolve and develop over time to reflect the glories of yesteryear. Ron was fortunate to have enough wine from three different varieties to qualify for being called “Rare” meaning an average blend age of 20 years or more. We are aligning our wine names with the fortified classification system as developed by Winemakers of Rutherglen. Australia has a long history of fortified winemaking. Learn more about it in this Wine Australia Fortified Wines

We’re thrilled to share these rare wines with you that have sat patiently for over 25 years. Every time you take a sip, think of the “angels share”, the wine that evaporates to the heavens during the ageing process⁠. These are sensational sipping for a special occasion.

They are available from Liebichwein cellar door and online. All bottles are filled into 200ml bottles that are specially printed with gold ink. They are labelled and sealed with a wax stamp by hand at the winery.  These rare indulgent wines are highly limited stocks.

Rare Muscat aged 25 years

Burnt toffee explodes on the syrupy palate and lingers long.

Rare Frontignac aged 25 years – Gold at Barossa Wine Show 2021

Honey and raisins explode on the syrupy palate and lingers long.

Rare Tawny aged 30 years

An exquisite aged Tawny style port capturing the essence of raisins and spices in a syrupy mouthful.

Purchase wines from the Liebich Wine Shop.

 

Recipe: Walnut, Mushroom & Tawny Port Pate

recipe vegan walnut mushroom port pate

Walnut, mushroom & Tawny Port Pate

 

In need of recipe ideas for a platter? Here is a delicious addition to a nibbles platter or cheeseboard for the start or end of a meal. Simply serve this pate with crackers or fresh crusty bread. It will go down a treat with your guests, especially with a glass of wine.

We used our homemade barrel-aged Muscat vinegar and Ben’s Blend bulk fortified wine. You may substitute these for any wine vinegar or Tawny style wine you have at hand. This dish can even be prepared in advance and frozen in small amounts to pull out for last minute entertaining. Suitable for vegetarians and vegans.

There are many helpful articles and creating the perfect party platter, like this one using locally made Wine Stains cheese boards made from recycled wine barrels.

 

Walnut, Mushroom & Port Pate

Ingredients
  • 1 cup walnuts
  • 1 tablespoons olive oil
  • 1 onion chopped
  • 5 cloves garlic
  • 2 cups sliced mushrooms
  • ½ cup parsely
  • 2 tablespoons chopped rosemary
  • 2 tablespoons wine vinegar
  • 2 tablespoons tawny style port
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Toast walnuts in oven or dry frypan over medium heat. Put nuts aside to cool.
  2. Heat olive oil in a frypan. Add onions and garlic and saute until translucent. Add mushrooms and herbs until the mushrooms are cooked.
  3. Add a splash of vinegar and fortified wine (optional).
  4. Let mushroom mixture cool before putting in food processor or blender. Add salt and pepper and pulse mixture.
  5. Press into small containers and chill for a few hours before serving.

Recipe: Ice Cream with Sweet Semillon Sauce

ice-cream-sundae-fig

 

Fortified wine is a perfect drink to sip after dinner or with dessert, but their luscious sweetness also makes them suitable in the kitchen. A lighter youthful style like our Barossa Semillon and Barossa Muscat is similar to using sugar syrup and can substitute sweet ingredients. Learn more about cooking with different styles of fortified such as Tawny Port and Apera (Sherry). 
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.

 

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!

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