Barossa Vintage Festival

 

 

 

 

 

 

 

 

 

 

All the traditions of the long-running Barosa Vintage Festival were celebrated in April 2019.?We had a ball celebrating a century of Liebich family winemaking heritage in the Barossa Valley.?Winemaking is in Ron’s blood starting with his Grandfather, Benno Liebich, who established a family winery in Rowland Flat in 1919.

The cricket theme for the float was selected given that between Ron, his Uncle “Darkie” and grandfather Benno?they had notched up 100 vintages not out. We rolled out the turf on the back of a truck, set up stumps, donned the whites and rolled the arm over.

Read more about Liebich family history here.

Barossa Gourmet Weekend 2015: Just Desserts & Fortified

Liebichwein are excited to be hosting this intimate indulgent treat as part of the 2015 Barossa Gourmet Weekend. Our event will be similar to last year?s sell out?master class.

Just Desserts

Be taken on a journey of flavour with four indulgent pairings of desert and classic fortified wines. Ron Liebich will take you behind the scenes of fortified wine – grape varieties, barrel ageing, food matching and most importantly the sensory experience.

Taste exclusive barrel samples and rare wines aged over 25 year.

Event cost is $30 per person, so why not get a group together and book now.BG14 event 3a SBGW 100 x 200 (2)

Sunday 16 August 3:00 ? 4:30pm

Liebichwein Barrel Shed

Steingarten Road, Rowland Flat

Email your interest to Janet at info@www.bizeezcomms.com/liebichwein or call direct on 85244543

Seats are strictly limited.

 

THE TASTING MENU

Classic Semillon ? Honeycomb Cr?me Br?l?e with Blood Orange Marmalade

Classic Frontignac ? Sticky Walnut Tart with Peach Glaze?????????

Classic Muscat ? Dark Chocolate and Apricot Roulade

Grand Tawny ? Creamy Chocolate Meringue with Spiced Quince Jelly and Chocolate Glazed Fig

 

Cheesemaker for a Day

We had a ball hosting another?cheese making workshop?in November 2014,?bigger and better than the first.

Our expert in residence was Kate Harbison who helps out in cellar door. Kate brought along her hand-made Camembert cheeses and explained how she had made them. Then we proceeded to make our own Fetta in a really simple process. Some of the Fetta was concentrated on the day and turned into Haloumi which was later fried as part of the lunch menu.

Our delicious lunch spread included spinach and cheese flaky pastry pie, locally smoked salmon from Lyndoch Butcher on Lebanese bread with capers lemon juice and lettuce. ?Of course we left room for dessert – hazelnut meringue with apricot conserve and cream.

Not forgetting the Liebich wines served during the day to complete this unique food and wine experience.

Who would be keen to attend if we held another one next year?

Drop us a line to register your interest on info@www.bizeezcomms.com/liebichwein

See more photos

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Design your own personalised wine gifts

Unique Gift Ideas

In the lead up to Christmas you, your company or social club may be looking for gifts or fundraising ideas with a difference.

Liebichwein are proud to offer a personalised service to save you time and hassles. We’ve got everything you need to make a long-lasting impression for a variety of special events – wedding, birthday, family reunion, sports club premiership, anniversary…

It’s really simple: Choose your wine, bottle type and label. It could be a premium red or any kind of fortified blend. Bottle sizes range from?50mL to 1.5L.?To enhance your custom wine we?can prepare a specially designed label just for you. We can also provide?easy-to-handle cardboard carry packs (1-, 2- and 3-bottle)?plus cellophane single bottle bags and personalised greeting cards.

There is?no minimum?quantity required.

Orders can be?sent to any address in Australia?for our usual freight rate.

Please discuss your requirements with us.

bottle sizes wedding 1 S bottle sizes various 1 S

Recipe: Apricot and Nut Truffles

These are so simple to make and match perfectly with Classic Muscat.fruit coconut truffle balls

Makes approximately 30 truffle balls if you can help yourself from tucking in while you make them.

Ingredients

1 cup whole, unsalted, roasted nuts (almonds, macadamias or pecans)
2 cups dried apricots
1 tsp cinnamon
1 tsp pure vanilla extract
2 tbsp honey (strongly flavoured)
? cup desiccated coconut

Method

  1. Combine the?first five ingredients in a food processor and combine until mixture forms a dough-like ball.
  2. Using your hands, firmly roll into small balls, then roll the balls in the desiccated coconut.

Alternatively, dip the rolled balls into melted milk or dark?chocolate for richer flavours.