WinemakingSmall batch estate grown wines
Wines from the Barossa Valley
Our winemaking philosophy is that wine should represent a sense of place and have minimal intervention.
Distinctive wines in a variety of styles
Wines are produced in limited quantities from our own fruit grown on the property. Ron specialises in crafting distinctive wines in a range of styles to suit every wine consumer. He is always making different styles depending on the quality of fruit and each season.
Winemaker: Ron Liebich
Total Crush: Liebichwein crush between 50-100 tonnes annually.
Sparkling wine has been made according to traditional methods originating in the Champagne region of France. The base wine is estate grown and made as is the fortified wine used for dosage to add sweetness and a pink hue. Each bottle is hand-disgorged, capped and labelled to order.
White wines are made off-site in stainless steel tanks to produce fresh fruity varietal wines with minimal intervention. Both dry and sweet styles are considered equally important in the range of wines to suit different consumer preferences.
The fruit for red wines is crushed and fermented off-site and then brought back to the barrel shed for oak maturation and careful monitoring until the time comes for blending and bottling. Wines are made with minimal fining and filtration to achieve exceptional colour and flavour extraction. Wines are matured in harmony with gentle oak integration to preserve their varietal and regional characters.
Fortified wines have a long history in the Liebich family and the aim is to continue the tradition of carefully ageing barrels of predominantly Grenache, Semillon, Muscat, and Red Frontignac. There are barrels of all shapes and sizes that form the blending material for all styles of current products to reflect the glories of yesteryear.