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