May 6, 2026 | Barossa Food Flavours, Barossa Valley, Cellar Door
Come and see us this Autumn for Easter, Gather Round & Mother’s Day 2026
Autumn is our favourite time of year in the Barossa. Vintage is underway, the vines are turning golden, and the valley has that particular energy that only comes when the grapes are coming in. It’s a special time to visit. This year, we’ve got a few very good reasons to make the trip. We’re hosting special guided tasting events across three big weekends this autumn, and we’d love to see you at the cellar door.
Over Easter 2026, the cellar door will be open Saturday, Sunday and Monday (please note we are closed Good Friday), and on Saturday and Sunday afternoon we’re running two special tasting experiences.
Gather Round brings the entire AFL world to South Australia. If you’re making a weekend of it, the Barossa is just 45 minutes from Adelaide and absolutely worth the detour. Barossa Park is a short 10 minute drive to Lyndoch from Liebichwein cellar door. We’ll be open all Gather Round weekend with both tasting experiences available. It’s a great way to bookend a big footy weekend with something a little quieter and a lot more delicious. Pull up a chair in the barrel hall, pour a glass of aged Barossa Shiraz, and let the good stuff sink in.
Choose from our Barossa Fortified & Sweet Snack Pairing – four of our finest fortifieds matched with chocolate, dried fruit and sweet popcorn or our Museum Red Wine & Snack Tasting, a guided flight of Barossa red wines aged between 10 and 20 years, paired with South Australian savoury snacks and crackers. All the fortified wines served are medal-winning from the Barossa Wine Show where Liebichwein has been named Best Fortified producer and Best Small Winery in recent years.
Both tasting experiences are available between 12-3pm on:
- Easter Saturday and Easter Sunday April 4 & 5
- Gather Round weekend April 10, 11 & 12
- Mother’s Day weekend May 9 & 10
Make sure to set aside 30 minutes during cellar door hours to fully relax and indulge in this sensory delight. Bookings are essential to secure your place at this self-guided tasting. Don’t miss your chance to enjoy a rare treat that perfectly captures the essence of Liebichwein’s heritage and passion for fortified wines. Both tasting experiences are $20 per person and both are genuinely wonderful ways to spend an afternoon in the Barossa. Bring someone you love and let us do the rest.
Bookings essential — email info@liebichwein.com.au
Sep 30, 2024 | Barossa Food Flavours, Barossa Valley, Cellar Door, Events, Fortified Wine, Personalised Tastings, Wines
Indulge in a Fortified Wine & Chocolate Tasting Experience at Liebichwein
If you’re looking for a unique and indulgent wine experience in the Barossa Valley, look no further than Liebichwein’s Fortified Flight & Chocolate Delights tasting. This special event celebrates the rich, award-winning fortified wines that have made Liebichwein famous, paired with divine handmade chocolate truffles for a truly gourmet experience.
All the wines served are Gold or Silver medal winners from the 2024 Barossa Wine Show with Rare Tawny scooping Top Gold and Best Fortified Trophy. The success of these wines contributed to Liebichwein being crowned Best Small Winery, adding another trophy to their collection.
The tasting flight features four exceptional wines from the Liebichwein premium aged fortified range: Classic Semillon, Grand Semillon, Grand Tawny, and Rare Tawny, each aged between 10 and 30 years. These luscious, complex wines showcase decades of craftsmanship and dedication, offering a rare opportunity to enjoy some of the Barossa’s finest fortifieds. Paired with artisan chocolate truffles, each sip and bite creates a perfect harmony of flavours—whether it’s the nutty richness of the Grand Semillon or the decadent depth of the Rare Tawny, you’ll be taken on an unforgettable journey.
Make sure to set aside 30 minutes during cellar door hours to fully relax and indulge in this sensory delight. Bookings are essential to secure your place at this self-guided tasting. Don’t miss your chance to enjoy a rare treat that perfectly captures the essence of Liebichwein’s heritage and passion for fortified wines.
Book now and let the flavours of the Barossa linger long after your visit!
Buy a ticket for $25 per person. Contact us to book your date and time via email info@liebichwein.com.au or call (08) 8524 4543.
Dec 3, 2022 | Barossa Food Flavours, Barossa Valley, Fortified Wine, News and Views, Recipes
Ideas for serving Liebich fortified wines with food:
Bulk Ruby Grenache– Savoury ideas include glazing for caramelised onions, sauce for red game meats. For a cocktail, pour over crushed ice and top up with tonic water for a refreshing balance of sweet and bitterness from the tonic
Bulk Semillon / Muscat – Add a dash to custard, dilute 50% with water and add to stewed fruit, 50% diluted with water, ideal marinade for dried fruits used in Christmas cakes and desserts
Classic Muscat – Serve with fruit mince pies or desserts that feature citrus or stone fruits
Classic Frontignac – Serve with ripe berries or tropical desserts, fruity cheesecakes or pavlovas
Classic Semillon – Perfect match with sticky date pudding, traditional Christmas pudding and toffee desserts such as creme brulee
Grand Tawny – Perfect with traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts
Nov 5, 2022 | Barossa Food Flavours, Fortified Wine, Recipes
Liebich Barrel-Aged Muscat Vinegar
Delicious sweet and sour Muscat vinegar made from Barossa Muscat fortified wine aged in oak barrels. This vinegar is obtained naturally as wine ages in barrels by “acetobacter”, which transforms the wine alcohol into acetic acid.
Use this vinegar to enhance food flavours. Use in place of red wine and balsamic vinegar to add lovely fruit flavours without adding darker colour to food and dressings. Perfect for a salad, glaze or drizzle over fruit.
Vinegar bottles are in limited stock, and only available at Liebichwein Cellar Door.
Make a Glaze
A sweet sherry style glaze is perfect to accentuate chicken or salmon flavours or use as a sweet dessert glaze on berries or ice cream.
- ½ cup light brown sugar
- ½ cup Muscat wine vinegar
- 1 tsp water
Mix sugar and vinegar in a small saucepan. Simmer to form a thick syrup and remove from heat. Add one teaspoon of water to thin the syrup slightly.
Rosemary Marinade for Meat
- 2 tbsp sherry vinegar
- 2 tsp dried rosemary
- 1 tbsp good quality mustard
- 1 tsp garlic powder (optional)
- 1/4 cup olive oil
- Salt and pepper to taste
Tangy Fruit Salsa
Finely chop:
- ½ cup fruit (mango, peach, pineapple)
- 1 spring onion or ½ red onion
- 3 tbsp fresh herbs (parsley, coriander, chives)
- 1 tsp Muscat wine vinegar
- 1 tsp lime juice
- Fresh chiles to taste
- Salt and pepper to taste
Mix all together and serve with wraps and tacos.
Dec 7, 2020 | Barossa Food Flavours, Fortified Wine, Recipes
Walnut, mushroom & Tawny Port Pate
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.
Nov 30, 2020 | Barossa Food Flavours, Fortified Wine, Recipes
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.
