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.
The Potter’s Merlot story is one about Potter Samuel Hoffmann, a master potter and craftsman who was the first settler on the Liebichwein property in 1848. Remains of his activities can be found today as shards in areas of the farm in Rowland Flat, but alas, very few whole pots still exist. You might be lucky to see some of Samuel Hoffmann’s pots on display in the Art Gallery of South Australia.
Varietal: 100% Merlot
Region: Rowland Flat, Barossa Valley
Vineyard and Vinification: Merlot vines were planted in 1989 and trained on 5 foot high single wire trellis system to maximise ripening the fruit. Vines are grafted onto two varieties of rootstocks and yield between 3 to 5 tonnes per acre depending on the season. Merlot fruit always shows opulent ripe mulberry and cherry flavours. Traditional winemaking techniques and subsequent maturation in various aged French Vosques and Nevers oak barrels result in Merlot wines of weight and complexity.
Vintages: Produced between 1998-2003 as a 100% varietal then the Thumb-press Cabernet Merlot was introduced into the range. The next 100% Merlot single vineyard wines produced were in 2008, 2010 and 2012 vintages.
Tasting Notes: Deep crimson in colour. A robust full bodied Merlot. The seductive nose of ripe mulberry and pomegranate aromas integrated draw you into the ripe fruit and spicy flavours. Fine-grain tannins, smooth viscosity and a long, rounded finish feature in this wine.
Note: since 2002, both cork and screwcaps have been used to bottle these wines. A few select vintages are available as museum release 750ml and 1.5L magnum bottles.
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.
