History - Rovalley Wines to LiebichWein
Established by Ron and Janet Liebich in 1992, LiebichWein has been producing premium red, white and fortified wines of various styles from their property in South Australia's famous Barossa Valley. This property was first settled in 1848 by Samuel Hoffmann, Barossa’s first master potter and craftsman, who also planted the first grapes on the farm. The Potter’s Merlot is named in honour of “Potter Hoffmann”.
Winemaking is in the Liebich blood! Ron's Grandfather, Benno Liebich started Rovalley Wines at Rowland Flat in 1919. This business grew into a well known Barossa winery producing a full range of quality wines until it was sold in 1985. Following this major change, Ron continued to make small batches of wine each vintage from his vineyard to mature in barrels, while dreaming of one day starting his own winery. By 1992 this dream became reality when the Producers Licence was granted and a winery shed built to begin LiebichWein Cellar Door Sales.
Many of the current labels are named after Liebich family members to honour their memory and influence in the traditional methods they taught Ron.The Winemaker - Ron Liebich
Ron Liebich, a 5th generation Barossa-born Liebich continues a tradition in family winemaking, with over 35 vintages winemaking experience in the Barossa Valley. He graduated from Roseworthy Agricultural College in 1969 and started his winemaking career in the Rovalley Wines family business gaining skills in making all styles of sparkling, table and fortified wines. Since then, he has established himself as a producer of exceptionally rich and concentrated Barossa red wines as well as supremely good value aged fortified blends.
Ron has grown up with vines and wine as a way of life. He enjoys all wines and is keen to try new and alternative varieties (e.g. Tempranillo), but retains the best of the past. Some of Ron’s favourite grape varieties include Riesling, Gewürztraminer, Tempranillo, Shiraz and Grenache. Nothing gives him more satisfaction than to taste the fruit in the bottle.
Being a winemaker in the Barossa Valley has its challenges and advantages, Ron says “it's a challenge to continue growing and making the quality wine for which the Barossa is well known. I find it a privilege and a responsibility which I fully embrace.”The Vineyard and our Viticultural Practices
The Property - Total Property 35 hectares, 28 hectares planted to vines. Situated on the eastern slopes of Rowland Flat, at the southern end of the Barossa Valley between the townships Lyndoch and Tanunda.
Soil - Fertile soil which varies between black biscay and red brown earth.
Climate – Mediterranean with warm summers and cool wet winters. The vineyards capture cool gully breezes in summer and escape frosts in winter.
Rainfall - Average 515 mm per year
Grape Varieties - Grape Varieties - LiebichWein grows a remarkable array of grape varieties including Shiraz, Cabernet Sauvignon, Merlot, Grenache, Tempranillo, Mataro, Riesling, Semillon, Gewürztraminer and Muscat Gordo amongst others. The Shiraz and Cabernet Sauvignon vines are the oldest dating back to 1969.
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Viticultural practices - The vines are hand pruned and responding to natural fertilising methods to encourage soil microbiological activity in order to improve the soil, enabling the vines to better mature the fruit and resist disease. Vineyard trellising used for recent plantings is a double wire vertical with single wire trellising used on earlier plantings. The vine shoots are carefully monitored for additional watering from two underground bores to supplement natural rainfall; however it is used carefully to maximise fruit flavour. The emphasis is on quality fruit, not quantity fruit.The Winemaking Process
The aim is to make wines with minimal interference with nature using traditional techniques. The use of biological methods, hand-pruning, and minimal irrigation in the vineyard all assist optimum fruit ripeness
Wines are produced in limited quantities from their own fruit grown and nurtured on the family property. These Barossa Valley vineyards produce consistent quality fruit year after year with balanced, complex flavours. The fruit is crushed and fermented off-site and then brought back to the shed for barrel maturation and careful monitoring until the time comes for blending and bottling. Liebichwein crush between 50-100 tonnes annually.
The majority of our wines are now enclosed with screw caps which guarantee bottle aging for at least 20 years and free from the unpleasantness of cork taint. However some cork is used in the premium reds to allow for earlier drinking and retain the screw capped wine for longer term aging.
The methods and philosophy have seen our wines regularly commended for their style, balance and charm, and consistently in the realm of winemaking awards and reviews.