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
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
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.
Liebich Lofty Cabernet Sauvignon is wine of great quality and character dedicated to Ron’s father, “Lofty” (Lesley Alwyn) Liebich (1916-1953) who was a man with high ideals. Produced in special vintages since 1992 when the cellar door was established.
Single vineyard wine sourced from the old 40 acre block, planted by Clarence Walter “Darkie” Liebich in 1969. 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.
Special museum stock is released as it becomes available. The last vintage 2006 (now sold out) was a very good growing season resulting in an extremely low yield of 1 tonne per acre. Traditional techniques of hand plunging, basket-pressing with no fining or filtration were employed for fuller flavour.
A typical Liebichwein Cabernet Sauvignon is a rich and enticing wine exhibiting violet and spiced blackberry fruit nuances perfectly balanced with the subtle oak after maturation for over five years in various aged French oak barrels. Super concentrated flavours and ultra silky tannins. This style of Barossa Cabernet Sauvignon will always be good drinking and will reward patience with bottle maturation for at least 15-20 years, especially under screw cap.
We’re absolutely thrilled with results from the Barossa Wine Show 2018. Ron has outdone himself picking up a Trophy for Museum Fortified for the second year in a row. Rare Tawny was crowned Best Museum Red Fortified. Last year saw Rare Semillon get a similar honour in the Best Museum White Fortified Class.
All entries from around the Barossa region were such high calibre, we’re proud to be among the same company. Congratulations to all other medal and trophy winners.
Other Liebichwein medal winners:
Rare Frontignac = SILVER (yet to be released)
2018 Vintage Fortified Petit Verdot (baby VP – yet to be released) = BRONZE
Vintage 2018 for Liebichwein has been another solid season for quality with yields slightly lower overall.
There was an even mild growing ripening season with some bursts of heat early in Summer that made us a little nervous about quality. Grapes started ripening almost two weeks earlier than usual and we commenced picking in the first week of March. Some of the varieties used for fortified like Frontignac and Semillon don?t hold up so well in the heat, so these got picked earlier than usual. A long extended dry period into April allowed Grenache to hang on until we could pick at full-flavour and colour, though the crop was down a little.
On the whole, fortified wine stocks are in good supply and now maturing slowly in barrels. A few reds are maturing in barrel and there were no white wines made this year. As an aside, the table grapes we grow for personal use were of excellent quality providing us with fruit from January to May.
We hosted some very special tastings at cellar door during the 2017 Barossa Vintage Festival in April.
Over our 25 years of business, Ron has been carefully stashing away a few cases of each vintage ever produced of our premium red wine range. What a treat it was for us to taste our museum stocks to see how they were travelling. Overall, they are all aging well and the following vintages were selected based on their greater intensity and developed varietal characters.
Winemaker Ron Liebich’s Comments:
The Darkie Shiraz
A relatively cooler year produced a wine with everything you?d expect for Barossa Shiraz. This wine still show great depth of colour, fruit intensity and complexity. Developed fruitcake spice, smoky oak and lovely pepper hints carry through to smooth long palate.
A great quality season helped the wines ?make themselves? in the vineyard. A concentrated and full bodied Shiraz with magnificent mouth feel. Tight tannins still grip a little, but are nicely balanced with subtle woody notes and cherry jam sweetness. Beautiful development under cork. 2001 is holding up better than the 2000?s. Still has a few years to live.
The Lofty Cabernet Sauvignon
A superb quality season. This Cab still shows great depth of colour, fruit intensity and complexity. Palate is spot on with acidity and drying tannins contributing to a tightly structured, persistent palate. Drinking well now.
A concentrated Cabernet with super fine tannins and a lack of any aggressive oak characters. The trademark style of Liebichwein Cabernet still comes through with ripe blackberries and intense floral violet notes. Palate is still fresh and amazingly long. Still has a few years to live.