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
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.
Do yourself a favour and plan to visit Barossa on the first weekend of September for Gourmet festivities.
Chief winemaker Ron Liebich?has turned 70 this year. With over 45 Barossa vintages under his belt we decided to share some special wines from his past vintages on Father’s Day.?Don’t miss this chance to taste rare wines from our personal cellar!
Wine tasting flights include?Retrospective Reds (vintage 2000-2004 Darkie Shiraz, Lofty Cab, Potter’s Merlot) and Forgotten Fortifieds?(different grape varieties, some over 20 years old). Wines also?available by the glass and bottle. Wine flights are served with savoury or sweet food prepared by local chef Leon.?All food is inspired from old Barossa cookbooks like Grandma used to make. Tea and coffee supplied by?Hot and Frothy Coffee van.?Families will enjoy vintage games and ?port? for kids. To top it off we?re spinning classic tunes from Ron?s heyday.
We are looking forward to sharing some blasts from the past. A?delightful way to spend a day in the Barossa!
Savoury Food Platter
Pork and Rabbit Brawn,?Lamb kibbi,?Beef Pepper and Port Sausage Roll
Sweet Food Platter
Quark Cheesecake,?Chocolate and muscat Brownie,?Raisin Clafoutis
Please pre-book?tickets for tasting flights and food for catering purposes.
Museum wines available by the glass.
Taste Very Old Rare Tawny.
Kids can enjoy yummy food,?”port for kids” and vintage games.
WHEN:????????????Sunday 4 September 2016?12pm???4pm
TICKETS:? ? ? ?$39.50?includes a wine flight matched with food
As part of Barossa Gourmet Weekend, a sell-out crowd enjoyed an afternoon Masterclass of dessert wines and scrumptious desserts hosted by Liebichwein.
Fortified History & Winemaking
Fortified wines are steeped in the history of the Barossa and the Liebich family. Ron talked about his early winemaking days at Rovalley Wines and how fortifieds were more popular than table wines until the late 1970?s. Today, the Liebich family are proud custodians of a collection of barrels spanning over 80 years.
Ron then gave an overview of his vineyard, varieties and how naturally ripened fruit is best used in conjunction with clean spirit in the fortifying process.
A series of Frontignac and Grenache of different wine ages (less than 1 year, 5 years, over 20 years old) were compared to show how varietal flavours and woody flavours integrate and develop into complex liqueur wines.
Matching Fortified with Desserts
Ron’s daughter Briony introduced the food pairings and a bit of sensory science. Her work as a Sensory Analyst provided insights into basic taste interactions and why we love sweet flavours. The desserts were selected based on their seasonality and availability of ingredients in the local area. A few key flavours of the wine and dessert were matched to either complement or contrast palate perceptions.
Brown Sugar Meringue with Mulberry Sauce matched with the bright red berry flavours of Ruby Grenache. Thanks to a fabulous freezer find!
Tangy Apricot and Ginger Steamed Pudding served with Classic Muscat highlighted the rich dried apricot flavours of the wine. The delicately spiced ginger custard rounded everything off.
Wine-poached Pear stuffed with Fig & Honey Ricotta served with Classic Semillon to bring out the nutty, honeycomb wine flavours. Roasted walnuts topped it all off beautifully.
Salted Caramel & Chocolate Tart with Grand Tawny. Need I say more!
As this event was so successful we are happy to accept group booking enquiries for similar tasting workshops.
Our Cellar Door started in December 1992 with only 3 wines; a sweet Riesling blend, a Cabernet and a bulk port. The tasting room was a brand new winery shed which?housed large old barrels to store the bulk fortified that we are now so well known for.
We decided to kick off celebrations in October with the a special day to?reminisce?over two decades with family and friends. It gave Ron an excuse to dig?out aged stocks and select the best reds from over 20 years.
n?Sunday 14th October, over 200 people dropped into cellar door on a?gorgeous spring day to enjoy gourmet burgers, decadent desserts and back vintage wines. Live music was provided by local singer songwriter Cloudy Davey who shared her heartfelt songs with the crowd.
We teamed up with Burger Theory who brought their popular food truck ?Pearl? for her long-awaited first visit to the Barossa. Homemade decadent cakes were prepared by Little Dot Bake Shop including a special heart-shaped chocolate truffle cake infused with 20 year old Liebich Anniversary Tawny (Ron?s new favourite dessert). This wine was bottled specially for the?day and is available at cellar door only.
At the museum bar Ron was offering a selection of Merlot, Cabernet and Shiraz wines from vintage 1993 to 2002. Most of these wines are so limited in stock that we could only offer tastings. Fortunately we have managed to uncover some old?stock in the cellar and we are able to sell certain vintages in 750mL bottles (mostly cork, some screwcap) and even a few in 1.5L magnums (all cork).
We wish to sincerely thank everyone that has been involved in the vineyard and winery over the years and our all important customers for their support and passion for fine Barossa wine.