Ledger David Cellars – Vineyard and Winery in Southern Oregon

Mushroom Risotto with Ledger David 2012 Sangiovese

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By Robert Trottmann

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh mushrooms (your choice- I used cremini)
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups Arborio rice (8 to 9 ounces)
1/2 cup dry white wine
1/4 cup grated Parmesan cheese plus additional for serving
Ledger David Sangiovese

Slice the mushrooms into thirds. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with remaining 8 (divided equally) tablespoons butter, remaining mushrooms, and salt and pepper.

Bring the chicken broth to simmer in a saucepan and keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leeks, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add the wine and stir until liquid is absorbed.

Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring continuously until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using.

Serve with additional Parmesan and chopped Italian parsley.

This is wonderful main dish or can be served as a side with grilled meats.

Join Ledger David and the Peerless Restaurant for an Exclusive Winemaker Dinner June 27

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Join Ledger David and the Peerless Restaurant for an Exclusive Winemaker Dinner
Saturday, June 27 at 7pm

Thai Red Curry King Crab Salad
Scallop Crudo, Sea Asparagus, Belgian Endive,
Avocado & Meyer Lemon Olive Oil
Paired with 2013 Primoris Chenin Blanc

Foie-Honey Glazed Squab Breast & Confit Leg
Roasted Gold Beet, Pickled Mustard Seed, Cherry Gastrique & Chocolate Mint
Paired with 2012 Cabernet Franc

Seared Kobe Strip Loin
Brown Butter Gnocchi, Foraged Mushrooms,
Vanilla-Poached Baby Carrot, Fava Beans & Syrah Bordelaise
Paired with 2011 Syrah

Peach Sorbet & Cinnamon Angel Food Cake
Toasted Rose Water Meringue, Marcona Almond, Yuzu Curd & White
Chocolate Ganache
Paired with 2014 Malvasia Bianca

$85 per person. Reservations required. Limited seating.

For more information or to make a reservation, call the Peerless Restaurant at (541) 488-6067.

Peerless Restaurant | 265 4th St. | Ashland, OR 97520

Summer Wine Club Pick Up

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Join Ledger David Cellars for our summer Primoris Wine Club pick up party June 19, 20 & 21 at Le Petit Tasting Room. Celebrate the new release of our 2013 Malbec. The premiere 2011 vintage of this exciting varietal took home a gold medal at the 2014 LA Int’l Wine Competition. Only 73 cases of this stellar 2013 vintage produced.

Other wine club selections include a pre-release of our popular Vouvray-style 2014 Primoris Chenin Blanc and our elegant 2012 Sangiovese. Enjoy these new wine releases with Latin-themed small bites paired with saucy sides.

Private Wine Club Hours: Fri & Sat | 5-8pm (RSVP Requested)
Regular Hours: Sun | Noon-5pm

Please let us know if your billing information has changed. Call Heather Davis at (541) 664-2218 or email [email protected] and she would be delighted to update your payment information before processing your wine club order. For your convenience, you can also now update your credit information online with our secure wine club form.

We will be processing orders on Monday, June 15. As a reminder, 3-bottle members receive a 15% discount, 6-bottle members 20% and 12-bottle members 25% discount on all wine club selections.

If you are unable to join us during this event weekend, your wine club selections will be available after Monday, June 22 at the tasting room in Central Point (next to the Rogue Creamery) any time during regular hours.

Black Pepper Applewood Smoked Bacon White Bean and Chard Pot Pie

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By Robert Trottmann

This super comfort food has some spice and richness that pairs deliciously with our Tempranillo.

Serves 4

Lid Crust

2 cups All-purpose flour

1/2 teaspoon salt

13 tablespoons cold unsalted butter coarsely grated (I use my cheese grater)

6 tablespoons sour cream or whole Greek yogurt

1 tablespoon white wine vinegar

1/4 cup ice water

1 egg, beaten with 1 tablespoon water (for egg wash prior to cooking)


2 tablespoons olive oil

4 strips thick cut black pepper crusted Applewood smoked bacon

1 large or 2 small onions, fine chop

1 large carrot, fine chop

1 large stalk celery, fine chop

Red pepper flakes to the amount of heat you like (I like it medium spicy so I use about a teaspoon)

Salt and freshly ground black pepper

2 garlic cloves, minced

8-10 ounces of finely chopped Swiss chard (you can also use kale spinach or collards and I go heavy on the greens because I really like them))

3 1/2 tablespoons butter

3 1/2 tablespoons (25 grams) all- purpose flour

3 1/2 cups chicken or vegetable broth

2 cups white beans, cooked and drained (you can use canned beans for convenience)

Make lids: In a large mixing bowl combine the flour and salt. Add the butter and, using a pastry blender/knife or your fingertips, cut the butter into the flour mixture until it resembles little pebbles. Break up the bits of butter until the texture is like the size of rice grains. In another dish whisk together the sour cream, vinegar, and water, and then combine it with the butter-flour mixture. With a flexible spatula, stir the wet and the dry together until a rough dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Form into a flattish ball, cover it and chill in the refrigerator for 1 hour.

Make filling: Cook the bacon on low-medium heat until quite crisp. Remove it, let it cool and chop into bits. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat until shimmering. Add onions, carrot, celery, red pepper flakes, add salt, and cook over medium heat until the vegetables are softened. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted. Season with the additional salt and black pepper to taste. Transfer all of the cooked vegetables to the bowl with the bacon, and set aside.

Make sauce: Lightly wipe the large saucepan and don’t worry about bits stuck to the bottom. Melt the butter in the saucepan over medium-low heat. Add the flour, and stir with a whisk until combined. Continue cooking stirring the whole time, until it begins to take on a little color. Whisk in the broth about a cup at a time mixing completely between additions. Once you’ve added a third of the broth things are well heated and you can add the rest more quickly you can begin to add the rest more quickly, scraping up any bits stuck to the bottom — they’re flavorful.

Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened about 10 minutes. Season with salt and pepper. Stir the beans and vegetables into the sauce.

Preheat your oven to 375 degrees.

Assemble and cook pot pies: Divide the filling between four ovenproof 2-cup bowls. (You’ll have about 1 1/2 cups filling in each.) Set the bowls on a baking pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls to keep the lid glued on and drape the pastry over each pressing gently to glue it. Brush the lids with egg wash, then several small vents in each lid to help steam escape. Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.

Note: You can place a bottom to your pie if you wish. I do just because like the extra richness and it reminds me of childhood.

May 15 Winemaker Dinner at Ledger David

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Join Winemaker Kiley Evans and the Ledger David team for an intimate winemaker dinner on Fri., May 15 at 6:30pm at Le Petit Tasting Room in Central Point. Featured wines include a pre-release of our 2013 Malbec paired with a special menu created by Chef Bill Prahl from Déjà Vu Bistro & Wine Bar.

Cost is $65 for wine club members, $70 for non-wine club members.

Reservations Required. Limited Seating.
Email [email protected] or call (541) 664-2218 for more info.


Chilled Lobster, Baby Bok Choy, Toasted Almonds & Orange Salad
Paired with 2013 Viognier

Cassoulet of White Beans, Morels, Spanish Chorizo, Tricolor Pepper Confit
Paired with 2012 Tempranillo

Spice Braised Crispy Pork Belly, “Tobacco” Caramelized Red Onions, Farro, Blackberry Gastrique
Paired with 2011 Dark Night

Sweet Spicy Barbequed New York Shell Steak, Tomato Jam, Potato Artichoke Gratin
Paired with 2013 Malbec

“Peaches & Cream” Oven Roasted Peach Crepes, Vanilla Crème Anglaise, Pistachio Dust
Paired with 2014 Malvasia Bianca

Ledger David Gleans Winemaking Insight from Legendary Winemaker Gary Figgins of Leonetti Cellar

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By Kiley Evans, Winemaker


David and Kiley toured the wine barrels of Leonetti Cellar.

A relentless pursuit of quality. This mantra guides every winemaking activity at Ledger David Cellars. The pursuit of quality takes many different forms, as well. Scientific research, vineyard experiments, and cellar trials have merit in the pursuit, but the wisdom handed down from those with more experience has its place, as well. When that wisdom comes Gary Figgins, who planted the first commercial vineyard in the Walla Walla Valley and with his wife founded Leonetti Cellar as the first commercial winery in the Walla Walla Valley nearly 40 years ago, it takes on serious weight. Leonetti Cellar is a legendary vineyard and winery whose focus has always been on quality. Their exceptional wines, consistently reviewed and rated as among the very best in America, combined with a very limited supply creates an undeniable mystique, as evidenced by the 3+ year wait to get on their mailing list. While justly revered for monumental, collectible, impossible-to-get Cabernet Sauvignons, what many may not realize is that Mr. Figgins produces arguably the best, and most highly respected, Sangiovese on the planet that isn’t from Italy.

Owner David Traul and I had the great fortune to meet Gary and Vineyard Manager Jason Magnaghi recently and when the opportunity arises to sit with the Master and his benchmark wines one seizes the chance to take proper objective measure of one’s efforts. We tasted the Ledger David Sangiovese from multiple vintages. The comments were encouraging (deep, ripe, effusive fruits with great weight and acid/tannin balance). We also were fortunate to taste the Leonetti 2005 and 2010. Both were beyond impressive for their balance, integration, presence, and personality. Trying to choose between the two would be an exercise in futility as they were so different, yet so utterly delicious.

We toured the winery, cellar, bottling room, and barrel cave. We discussed, among other topics, all things Sangiovese from trellising to crop loads to fermentation to blending to aging. The questions, answers, and discussions were lively and the wealth of knowledge offered was astounding. What we learned is that we are doing quite a few things right in the vineyard and winery. Our crop loads are in line for the variety when considering our spacing and site. Solid vineyard management. Our wines are showing a good balance of fruit, oak, and spice with the variety’s typical dustiness. The intensity and concentration are there. Varietal character? Check. What we also learned is that there are some areas of experimentation we should explore that could have potentially huge impact on wine textural quality, length, and longevity. No, we’re not going to spell it all out in this short blog post, but trust us when we say the bar is about to get raised…again.

April 16 Winemaker Dinner at Ledger David

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Join Winemaker Kiley Evans and the Ledger David team for a special winemaker dinner at Le Petit Tasting Room in Central Point on Thursday, April 16 at 6:30pm.

A pre-release of our long-awaited first vintage 2013 Petit Verdot will take center stage with a special menu created by Chef Bill Prahl from Déjà Vu Bistro & Wine Bar. The event will also feature a selection of library wines.

Cost is $65. Reservations Required. Limited Seating.
Contact Heather Davis at (541) 664-2218 for more info.


Chilled Lobster, Baby Bok Choy, Toasted Almonds & Orange Salad
Paired with 2013 Viognier

Cassoulet of White Beans, Morels, Spanish Chorizo, Tricolor Pepper Confit
Paired with 2012 Tempranillo

Spice Braised Crispy Pork Belly, “Tobacco” Caramelized Red Onions, Farro, Blackberry Gastrique
Paired with 2011 Dark Night

Smoky Anderson Ranch Lamb Loin Roulade, Rosemary Potato Cake Pink Peppercorn Lamb Reduction, Charred Brussel Sprouts
Paired with 2013 Petit Verdot

“Peaches & Cream” Oven Roasted Peach Crepes, Vanilla Crème Anglaise, Pistachio Dust
Paired with 2014 Malvasia Bianca

Kick Off Spring with Oregon’s Best Cheese & Wine!

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OR Cheese Guild 2015 Dinner Menu FINAL 021815By Regina Vaccari

Calling all fine cheese and wine lovers! Kick off spring with Ledger David this weekend at Le Petit Tasting Room in Central Point as we celebrate the 11th Annual Oregon Cheese Festival. It’s always a busy, fun time during this annual event, held this year at the Rogue Creamery, Saturday, March 14 from 10am-5pm. To complete their culinary experience, event attendees make it a tradition to stop at the Artisan Corridor’s neighboring wine and chocolate shops. That’s where we come in!

We’ll be open from noon-5pm to greet you with a selection of your favorite wines paired with warm tomato soup and clam chowder, and fresh baked bread. Don’t miss live music from local artists from 1-4pm. If you’re heading over to the big tent at the Creamery, stop by and see David & Deanna!

Ledger David is honored to have been selected as one of four wineries featured at the pre-event Cheese Maker Dinner the night prior to the festival, on Friday, March 13. Our 2011 Orion’s Nebula is being paired with Braised Kurobuta Pork Cheeks with a Bing Cherry Infused Pan Jus, Fresh Mozzarella (Face Rock Creamery Curds), Grilled Ciabatta, Arugula & Hazelnut Oil.

We stopped to talk to event organizers about the event. We found out that Southern Oregon (actually Central Point) is the birthplace of the Oregon Cheese Guild, which was founded in 2006. Rogue Creamery was the site of the first Oregon Cheese Guild Benefit Dinner and the first Oregon Cheese Festival.

The event features a unique menu, an opportunity to learn about some of the finest cheese in Oregon directly from the cheesemakers (OSU Creamery, Face Rock Creamery, Ancient Heritage & Fern’s Edge Goat Dairy) as well as an opportunity to learn about Oregon wines from the winemakers. All event proceeds benefit the Oregon Cheese Guild.

For more info, visit www.oregoncheeseguild.org.


Pomme Rösti Served with Ledger David 2013 Viognier

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By Robert Trottmann

Serves 4

Pomme Rösti or röschti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it only for breakfast, it is more commonly served to accompany other dishes such as “Spinat und Spiegelei” (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is also a dish one can order in many Swiss restaurants to replace the standard side dish of any given meal.

This is a real comfort food dish. I served it with poached eggs, a dollop of sour cream and a side of asparagus. This is an in between time for seasonal cooking at my house as things start to get going in my gardens. Potatoes are readily available and in honor of my new chicks in the coop, the poached eggs seem a fitting tribute to springs arrival. All of these are delightful served with Ledger David 2013 Viognier. A perfect pairing, simple and delicious!

4 medium sized potatoes
2 tsp. salt
Generous amount of freshly ground black pepper
1/3 cup melted butter

Coarsely grate the potatoes and place in ice water until thoroughly chilled. Lay the potatoes out onto a cloth and roll them up to thoroughly squeeze out the moisture. Put the potatoes into a mixing bowl and pour the melted butter over them. Add salt and pepper. Toss until the butter and salt and pepper are evenly distributed on the potatoes. Place the potatoes evenly into a 10” diameter cast iron skillet on medium high heat and cook on one side until crispy and golden brown, flip and repeat until both sides are equally browned. It is divine!

To poach an egg (it is so easy):
Preheat your oven to 350 degrees. Place one tablespoon of water in a muffin tin cup (you can make as many poached eggs as you have spaces in your tin). I like to add a dash of melted butter to my egg but it is not necessary. Put one egg per muffin tin cup and cook at 350 degrees for 8-10 minute depending on how well done you like your egg.

Serve immediately. I like asparagus, collards, chard, kale, spinach or other cooked leafy greens as a side. You can top the potatoes with sour cream, Greek yogurt, and chives. Other toppings that are wonderful are pickled vegetables. Get creative and enjoy!

Trends in Vineyard Management Include Using Birds of Prey for Pest Control

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By Winemaker Kiley Evans

Every year the entire Oregon wine industry gathers to discuss all things marketing, sales, business, vineyard, and yes, wine. The peak is the Awards Dinner during which members of the state’s wine industry are recognized for their contributions to the advancement of Oregon wine. Ledger David’s award-winning 2011 Orion’s Nebula red blend was fortunate enough to be selected by a team of talented Oregon sommeliers as one of ten wines served at the dinner.

The Oregon Wine Board scheduled lectures on subjects ranging from using drones to gain perspective on vineyard management impacts to business succession planning. The most interesting lecture I attended featured insights into different fermentation vessels comparing stainless steel tanks, wood tanks, concrete vats, and clay amphorae. The textural differences were remarkable owing mainly to the different air permeation rates for each material. Concrete, oak, and clay all “breathe” to different degrees whereas stainless steel is completely airtight. That subtlety has a big impact on how wines develop mouthfeel during fermentation. Another interesting session focused on how viticultural practices can impact the pace of fruit ripening. An experimental vineyard site harvested fruit at similar ripeness levels on three different days called “early”, “middle”, and “late.” After identical fermentation and aging protocols the wines exhibited similar color and aromatic profiles, but the level of extract and tannin was significantly different between the three treatments. The early harvest was light and elegant, the middle harvest was richer and more intensely flavored while the late harvest was deep and broodingly structured with obvious ageability.

March Blog Post Symposium Falcon Pic

In addition to lectures, the symposium included an extensive Exhibit Hall featuring everything wine-related from tractors to wine bottle labels to winery floor coating options, but the most interesting booth contained bird roosts. That’s right.

There is a company that specializes in an unique form of bird control. Some migratory birds such as Robins, Starlings, and Cedar Waxwings are ravenous feeders that absolutely love ripe grapes. A flock of any of these can consume several tons of fruit in just a few hours. Many control methods use distress calls or propane gas cannons to scare birds away or nets to cover the fruit. A novel biological method to control these pests that is completely sustainable and has nearly zero impact is to use birds of prey to literally chase the pest birds out of the vineyard. Using imported Asian falcons (domestic birds of prey are protected species and as such cannot be legally domesticated for use) this company will come to your vineyard and use their trained falcons to chase out other birds. Having seen this in operation I can say it is really interesting to see how a single small falcon can have such enormous impact.

I always enjoy the time with friends that I don’t see often, as well as meeting new people. Here’s to another great Oregon Wine Industry Symposium and a big thank you to the organizers for putting together a fantastic educational program!