Kiley Evans Joins Ledger David Cellars as its First In-House Winemaker
Kiley Evans Joins Ledger David Cellars as its First In-House Winemaker
Evans Produced Highest-Scoring Southern Oregon Wine by Wine Enthusiast
The Ledger David Cellars Family is delighted to announce the addition of winemaker Kiley Evans to our team of talented professionals! We seized the opportunity to hire Kiley, and bring him back to the West Coast as our first in-house winemaker. Kiley comes to us with more than 15 years of wine industry experience. Most recently, he worked at Raffaldini in North Carolina – a winery with European origins that specializes in Italian wines.
We first met Kiley at World of Wine in 2010, had him come to our vineyard to inspect our 3rd leaf Tempranillo and then ended up taking the fruit to Agate Ridge as custom crush clients. It was there that he made Ledger David’s San Francisco Chronicle award-winning 2010 Tempranillo, which was celebrated in Sunset Magazine’s October 2013 issue as one of the editor’s top “Wines to Try.” He also produced Ledger David’s wine club and event exclusive Tempranillo Port-style wine and its first reserve wine of the same varietal.
Originally from the South, Evans moved to North Carolina in 2011 to be closer to family – but his winemaking roots actually began on the West Coast. After graduating in 2002 from U.C. Davis’s prestigious winemaking program as a Winkler scholar with a double major in viticulture and enology, Evans accepted a position with Abacela Winery in Roseburg. It was there that he made a name for himself producing award-winning Tempranillo and Syrah for the internationally recognized southern Oregon winery.
“We have a great respect for Kiley who initially earned his reputation with the Tempranillo grape at Abacela,” says owner Lena Varner. “Beyond Tempranillo, Kiley has continually demonstrated his prowess in producing excellent wines from a variety of wine grapes, including Rhone blends and Italian varietals.”
And he has the accolades to prove it. Among them is a World of Wine ‘Best of Show’ for Daisy Creek’s 2009 Triple Play – a Rhone-style blend of Viognier, Marsanne and Roussanne; a San Francisco Chronicle International Wine Competition ‘Best in Class’ for Raffaldini’s 2011 Montepulciano Rerserva; and, a Wine Enthusiast score of 95 points for Abacela’s 2005 Syrah Reserve – the highest score a southern Oregon wine has ever received by the influential wine review publication.
“His reputation in hand-crafting the highest quality wines with a range of varietals is a key attribute that makes Kiley a great fit for Ledger David, “ says owner David Traul. “We have 11 varietals and 22 different clone/rootstock combinations at our vineyard in Talent, many of them less widely planted varietals in southern Oregon including Chenin Blanc and Sangiovese. That could prove challenging for any winemaker, but Kiley embraces the diversity.”
When Kiley expressed an interest in returning to southern Oregon, Ledger David trusted our inner compass and brought him back to discuss details, including vision and winery plans. Hiring Kiley marks the intro into the next leg of the Ledger David journey.
Having lived in southern Oregon for several years, he’s happy to be back to where he says is “the best place in the world to live.”
“I’m thrilled to be working with Ledger David Cellars,” says Evans. “It’s a winery committed to producing the highest quality estate wines that can compete on an international level. Most recently, the winery earned a 93-point Gold for their Premier vintage 2011 Malbec at the 2014 Los Angeles International Wine competition. That’s where I’m setting my sights. Quality is my number one priority.”
For Evans, quality assurance starts in the vineyard. He uses his background in viticulture, enology and his time spent as a sommelier to handcraft the grapes into wine that ultimately best expresses the terroir of the vineyard.
“After working with many reputable southern Oregon winemakers, we’ve found that the best winemakers are often the ones who want to be involved in the vineyard,” says Varner. “From harvest to winemaking to bottling, Kiley will be intimately involved in the entire process to ensure that what goes into the bottle is of the highest quality.”
Ledger David is in the final planning stages of its gravity-fed, estate winery – which is expected to be complete by the fall of 2015. The owners have been working diligently on winery plans since 2010 with Brian Westerhout of Ron Grimes Architect, PC.
“As with winemaking – all good things take time,” says Varner. “And all great things take a little longer.”
The Ledger David team is committed to staying the course.
Ledger David will continue to operate its Le Petit Tasting Room in Central Point with an expansion project underway to accommodate its growing number of patrons.
Meet the Winemaker: Save the Date
August 29 & 30, 5:30-8:30pm
Talent Vineyard
Wine Club Members: Meet the Winemaker August 29 & 30 at the Vineyard in Talent. Reserve your spot at 5:30, 6:30 or 7:30pm. Event is open to wine club members and one guest. Seating is limited. Separate invite to follow later this month. Reservations required.
September 14, Noon-5pm
Le Petit Tasting room
Wine Club Members, Friends and Guests: Meet the Winemaker September 14 from noon-5pm at Le Petit Tasting Room.
Primoris Wine Club Members Get 10 Percent Off This Year’s World of Wine
Join Ledger David Cellars at the 2014 World of Wine event set for August 19-23 at the historic Bigham Knoll campus in Jacksonville, Oregon. The annual festival boasts wines from more than 50 southern Oregon wineries. and offers attendees a rare opportunity to meet local winemakers. “The World of Wine festival is a rare opportunity for a person to taste the broad selection of award winning wines from the region while connecting with vintners, vineyard owners and winemakers,” says Lena Varner, owner of Ledger David. Participants also have the opportunity to partake in events throughout the weekend which consist of a wine competition, sensory classes, and a medal dinner and auction. The medal dinner is your opportunity to be the first to hear who the winners are from this year’s wine competition as well as a chance to meet judges; Dilek Caner, Amy Christine, and Mike Dunne. 
Chef, Jeremiah Herzig will be preparing a five-course meal for the Gold Medal Dinner on Friday, August 22, which will be paired with the Best of Show and Gold Medal wines. Don’t miss out—seating is limited and reservations are required. On August 23, at the Grand Tasting, sample all the wines entered in this year’s competition.
Events
The event schedule is as follows:
• Tuesday, August 19 – Sponsor Meet & Greet Wineries Cocktail Party, Bigham Knoll
• Wednesday, August 20 – Friday, August 22 Sensory Classes in the Big Tent at Bigham Knoll
o Cost: $39 – $75
• Friday, August 22 – Medal Dinner & Auction where the wine competition winners will be announced and their wines will be paired with spectacular food
o $250 per person
• Saturday, August 23 – World of Wine Grand Tasting & Silent Auction
o $100 per person
New this year, event organizers have teamed up with Asante Foundation and funds raised during the Southern Oregon World of Wine will go to Children’s Miracle Network and other programs supported by Asante Foundation. For more information about the Foundation, click here.
Grand Tasting Tickets are available to purchase at Ledger David Cellars Le Petit Tasting Room in Central Point (limited availability). Wine club members will receive 10% off tickets to the Grand Tasting on August 23.
Visit http://worldofwinefestival.com/ for more information.
Alchemy Restaurant & Bar in Ashland Features Ledger David Wines
Alchemy Restaurant & Bar, located at the Winchester Inn in Ashland, Oregon strives to take fresh local ingredients and transform them into stunning cuisine. The idea extends to the wines they select and the cocktails they craft. “Everything works together to create something greater than itself,” says Drew Gibbs, owner of Alchemy.
Ledger David Cellars is happy to share some of our most popular wines with the restaurants famed food pairings:
Our 2011 Malbec pairs nicely with their pomegranate marinated flank steak with grilled prosciutto wrapped peach, citrus Parmesan risotto and mixed green salad with maple and raspberry vinaigrette.
The 2011 Cabernet Franc pairs well with the half rack of lamb stuffed with sweetbreads and ground veal, corn and fava bean succotash with mint chimichurri.
To pair the 2010 Tempranillo Reserve, they suggest the Sous Vide rib eye with Foie gras potato apple hash, truffle butter, sunny side up egg and smoked sea salt.
The 2012 Sangiovese Rose´ pairs beautifully with the endives stuffed with garlic roasted beets, candied sunflower seeds, Rogue Creamery blue cheese and shallot tarragon vinaigrette.
Our 2011 Chardonnay pairs with the crab salad: fresh Dungeness crab, orange supreme, baby arugula, house made mustard aioli, and walnut oil.
Burrata Tomato and Blueberry Salad Paired with Ledger David 2012 Sangiovese Rosé
Hi everyone,
Well the hinges of Hades have melted off the gates and July was the hottest on record here in SW Oregon. Fire and smoke are making my running and biking a little more challenging and I don’t like heating up the kitchen or standing in front of a grill or BBQ when its 103 in the shade. I want to be refreshed!
In this kind of weather, Ledger David Cellars’ Sangiovese Dry Rosé paired with a salad is just what I need to cool me down and nourish me as well. Not only will this salad make you feel great, it is delightful with the Rosé. Superb summer eating that is quick, fresh, local and easy. It can be your lunch or serve it up as your starter course for dinner. You’ll love it!
Enjoy,
Robert Trottmann
Burrata Tomato and Blueberry Salad Paired with Ledger David 2012 Sangiovese Rosé
Serves Two. It’s best when plated rather than made family style. Ingredients for Salad:
1 ball of Rogue Creamery burrata (it comes two to a pail)
6 ounces fresh blueberries
2 heirloom tomato
1 cup fresh basil leaves
1/4 cup sunflower seeds or other chopped nuts (optional)
Fresh ground black pepper
Robert’s riff on goddess dressing.
Instructions:
Slice the tomatoes into wedges and place equally in or on the bowl or plate. Slice the Burrata into ¼” slices and place over the tomatoes wedges evenly. Coarsely chop the basil and evenly distribute over the Burrata and tomatoes. Add fresh ground pepper. Add the blueberries. Add dressing as you like and garnish with a leaf or two of whole basil leaf.
THE DRESSING: Robert’s riff on Goddess Dressing (mine is less salty, richer in flavor and more balanced than Annie’s)
1 cup maranatha tahini (made in Ashland OR)
½ cup canola oil
¼- ½ cup fresh squeezed lemon juice
½ soy sauce or tamari (You could substitute braggs liquid aminos-Its delicious as well)
½ cup organic apple cider vinegar
½ cup chopped fresh parsley
1/8 cup chopped chives or scallions
¼ cup sesame seeds
3 cloves minced garlic
¾ cup water
Whisk or blend ingredients until well blended and refrigerate.
I love this stuff so this quantity works well for me. You can half the recipe and still have plenty. Cheers!
Liquid Assets in Ashland Features Primoris and Dark Night in its Summer Wine Line Up
By Special Contributors Denise & Jim Daehler
Owners, Liquid Assets Wine Bar & Restaurant
Liquid Assets is very excited to announce the opening of our new room and kitchen remodel. We have added a big beautiful room overlooking the creek. It will be used for meeting space, private parties and an extension of our dining and bar area. Our kitchen will be receiving its face lift July 21st. We are installing a hood system, induction range with convection oven and fryer. We are very excited with the possibilities this will open up for our menu along with the ability to start hosting winemaker dinners.
Our wine at Liquid Assets is always rotating, however, one of our favorite glass pours for the summer is the 2012 Primoris Chenin Blanc. Quickly becoming a staple on the menu, the Primoris pairs beautifully with our Salmon Rillettes and Crab Cakes. If you are looking for an elegant red wine, the 2011 Dark Night, is a Liquid Assets top pick. Paired with our Sous-Vide Pork Shank, the savory characteristics of the Tempranillo, in this blend, makes for an exquisite combination.
Ledger David Hires New Events and Sales Director
Deanna Eames has joined Ledger David Cellars as its new events and sales director. Deanna is an integral new addition to the Ledger David team and brings with her nearly two decades of sales and marketing experience.
Most recently, she was a regional sales and brand manager at Willamette Valley Vineyards where she planned and implemented successful sales and marketing strategies for the nearly 100,000 case winery. Prior to launching a career in the regional wine industry, Deanna worked as a sports marketer for well-known national brands including Oakley.
Please join us in welcoming Deanna!
2011 Malbec Wins 93 Point Gold at Los Angeles Int’l Wine Comp
Gold was the color of our first vintage 2011 Malbec at the 2014 Los Angeles International WineCompetition! Ledger David received four medals for each of the wines we submitted at this year’s highly competitive competition.
We’re pretty proud of the results, which also included a silver medals for our 2010 Tempranillo and our 2012 Primoris Chenin Blanc, and a bronze for our 2013 Sauvignon Blanc. For more information about the Los Angeles International Wine Competition, click here. Cheers!
Balsamic Braised Short Ribs
Serves 4 to 6
Ingredients:
6 Large beef short ribs
Kosher salt
Fresh ground black pepper
3 Cups 2011 Ledger David Cellars Malbec
2 Tablespoons olive oil
1 Large red onion
5-7 Cloves of garlic, smashed
2 Tablespoons tomato paste
½ Cup Balsamic vinegar
3 Tablespoons Worcestershire sauce
2-3 Cups beef, chicken or vegetable broth
Directions:
Preheat your oven to 325 degrees.
Rub all sides of each rib generously with salt and pepper. Heat enough olive oil to coat the bottom of a large Dutch oven (7-8 Quarts). When the oil is hot, brown all sides of the ribs well. Transfer the ribs to a plate.
When all ribs are seared brown, turn heat to medium and remove all but one tablespoon of oil and fat. Add onion and season with salt and pepper. Cook until slightly brown and softened. Add the garlic cloves and cook for 3 more minutes. Add the tomato paste until the mixture is thickened and add the balsamic vinegar, Worcestershire, and the Ledger David Cellars 2011 Malbec.
Return the ribs to the liquid meaty side down. Add enough stock to cover the ribs. Bring to a simmer then remove from the stove.
Bake in the oven at 325 degrees for 3 hours or until the meat can be peeled back from the bone easily. Remove from the oven and let stand for 10-15 minute.
Preheat your oven to 425 degrees.
Place the separated ribs on a baking sheet and return to the oven at 425 degrees for 10-15 minutes to crisp the edges.
In the meantime strain the braising liquid and return to the sauce pan to reduce the liquid by half on high heat. This will give you a very rich full-bodied sauce as an accompaniment to mashed potatoes or other mashed or pureed root vegetables. I like a mixture of parsnips, carrots, rutabagas and potatoes keeping some of the skin from each in the mash.
Remove the ribs and serve with sides. Pairs with Ledger David Malbec.
Ledger David Cellars Invited to Pour First Vintage 2011 Malbec on the Britt Hill
By Regina Vaccari
Britt Festival goers now have another new reason to visit the Britt Hill in Jacksonville this season. As if a new Britt Classical conductor and a new performance garden isn’t enough – there’s now a new wine on the summer line up.
The request to pour Ledger David wine on the hill came from Britt organizers this past spring and Ledger David was honored to heed the call.
“As a southern Oregon native, I’ve grown up with the Britt. It’s exciting to be able to partner with this organization now as a local business owner,” says Lena Varner.
Ledger David Cellars will be pouring its first-vintage 2011 Malbec alongside just a handful of other reputable southern Oregon wineries. Folin Cellars and Quady North will join Ledger David in the red wine category. EdenVale, Valley View and Wooldridge Creek will offer wines in the white wine category.
According to event planners, concession sales derived from food and wine sold on the Britt Hill help sustain the annual music festival.
“We are just a small part of keeping this organization alive – but it means a lot knowing that our kids will share in the same unique cultural experience that I’ve enjoyed since I was a child.”
The 2011 Malbec makes its official public debut over Memorial Day Weekend, May 24-26 at Le Petit Tasting Room. The Britt Festivals 2014 concert series starts in June – official ticket sales begin on May 16. For more information, visit www.brittfest.org.
Pan Roasted Chicken with Sweet Sausage and Peppers
This recipe makes an amazing pairing for the 2011 Sangiovese. It looks a bit complicated, but it isn’t. It does require spending time in your kitchen though, tending to the Soffritto, brining the chicken and roasting the peppers. It is a relaxing dish to make and is a great way to enjoy a glass of wine while visiting with family or friends while you fill your home with fantastic smells. While you don’t have to brine the chicken, the effect of doing so really enhances the dish. Once you start brining, you’ll be hooked. It is simple to do and does wonderful things to your poultry, fish and other meats.
The Soffritto will be the newest trick in your arsenal of awesome food tricks and you’ll want to have some around to use all the time.
I encourage you to take this one on. The results are worth the effort and the Sangiovese will thank you!
Enjoy,
Robert
Pan Roasted Chicken with Sweet Sausage and Peppers
Paired with 2011 Ledger David Cellars Sangiovese
Ingredients
Two 2-1/2 to 3 Lb. Chickens
Chicken Brine (See below)
Canola Oil
3 Sweet Italian Sausages (Taylor’s from Cave Junction is perfect)
Pepperonata Rustica (see below)
Extra Virgin Olive Oil
Fleur de sel
¼ Cup Flat Parsley
Cut chicken into 8 pieces (2 legs, 2 thighs, 2 breast halves, & 2 wings). Pour brine (See brine recipe below) into a container large enough to hold the chickens, add the chicken and refrigerate no longer than 12 hours (no longer or the chicken will be too salty).
Preheat the oven to 350 F.
Remove the chicken from the brine (discard the brine) and rinse the chicken under cold water and remove any herbs or spices sticking to the skin. Pat dry the chicken or let air dry. Season the chicken with salt and pepper.
Heat some canola oil in a large ovenproof sauté pan or Dutch oven over medium heat until hot. Add the chicken thighs and drumsticks and cook for three minutes. Add the sausage and cook until the chicken is golden brown and the sausage is browned and crisp. 10-12 minutes (it won’t be fully cooked); once the chicken is browned, turn the pieces over and sear the other side for 1 minute. Transfer the individual chicken pieces and the sausages to a plate as they are ready.
Season the chicken breasts and wings with salt and pepper, place skin-side down in the sauté pan and cook until the skin is crisp and golden and the chicken is almost done. About 8 minutes. Transfer to a plate.
Drain any remaining oil from the pan and return to the heat. Add the Pepperonata to the pan, bring to a simmer and add the chicken tucking it into the peppers. Cut the sausages in half and nestle them into the pan. Transfer to the oven and cook until the chicken is cooked through, about 5 minutes.
Drizzle the chicken with olive oil, and sprinkle with fleur de sel, top with the parsley leaves and serve directly from the pan.
The Pepperonata Rustica
Ingredients
6 Yellow Bell Peppers
6 Red Bell Peppers
Canola Oil
Kosher salt and freshly ground black pepper
8 ounces Anaheim or other mildly warm peppers, drained, peeled and seeded.
1-1/2 cup Soffritto (see below)
1-1/2 Chicken or Vegetable stock
¾ Teaspoon chipotle chili powder
1 Tablespoon minced chives
Preheat the oven to 375 F. Line two baking sheets with parchment paper (it makes clean up a breeze).
Cut the bell peppers lengthwise in half and remove the stems and seeds. Toss the peppers with oil to coat and salt and pepper to taste. Arrange the peppers cut side down on the baking sheets, the red peppers on one and the yellow on the other.
Roast the peppers until the skin is blistering, 30-35 minutes for the red and 35-40 for the yellow, do not allow the edges to blacken. Transfer the peppers to a bowl and cover with plastic wrap or place in an airtight container with a lid.
When the peppers are cool enough to handle, peel them. Tear them lengthwise into strips about ¾” wide. Tear the Anaheim’s the same way. Combine all the peppers, the Soffritto, stock and chipotle in a medium sauce pan over medium heat, season with salt and pepper and bring to a simmer. Cook for 30 minutes to soften the peppers completely and meld the flavors. Transfer to a bowl or platter and sprinkle with the chives.
The Soffritto
Ingredients
3 cups finely diced yellow or Spanish onions
1 cup extra virgin olive oil
Kosher salt
16 ounces seeded and diced plum tomatoes (I use canned tomatoes this time of year)
½ teaspoon minced garlic
Combine all the onions, oil, and a pinch of salt into a 8-9” sauce pan and set over medium heat. As soon as the oil starts to simmer, reduce the heat to low. It is important to maintain an even LOW heat. The onions need to stew but slowly caramelize. Adjust your heat so that the oil bubbles gently. The liquid will become cloudy as the onions release there liquid, but once the water moisture has evaporated the oil will clear. Cook for about 2-1/2 hours or until the onions are a shade darker than a golden raisin and the oil is perfectly clear. Check the pan often and scrape any onions that are caramelizing on the edges back into the oil.
Meanwhile make a quick tomato puree. Halve the tomatoes and scrape out the seeds. Finely chop the tomatoes and add to the caramelized onions. Cook for 2-2-1/2 hours longer or until the onions and the tomatoes start to fry in the oil. The mixture will start to sizzle and small bubbles will cover the entire surface. Gently stir the mixture—the onions and tomatoes will separate from the clear oil. Turn off the heat and add a pinch of salt and the garlic and let the Soffritto cool. The Soffritto will keep covered in the refrigerator for a week. Drain it before using. The oil can be used to start another Soffritto.
The Chicken Brine
5 Lemons cut in ½
12 Bay Leaves
4 ounces flat parsley
1 bunch thyme
½ cup honey
1 head garlic/ cut each clove in half
¼ cup black pepper corns
2 Cups kosher salt
2 gallons of water
Combine all ingredients in a large pot and bring to a boil for 1 minute stirring to dissolve the salt. Remove from the heat and allow to cool, then chill in the refrigerator before using. NOTE: This is enough brine for 10 lbs. The brine can be kept refrigerated for 3 days.
