Ledger David Cellars – Vineyard and Winery in Southern Oregon

Ledger David Joins the Bear Creek Wine Trail

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BCWTGraphicLedger David Cellars is proud to be one of the newest members of the Bear Creek Wine Trail! In the hills along the back roads of the Bear Creek Valley, the southernmost portion of the Rogue Valley AVA, the Bear Creek Wine Trail is just minutes away from Ashland, Medford, and Jacksonville. With ease of access from attractions including Britt Festivals and the Oregon Shakespeare Festival, the Bear Creek Wine Trail is conveniently located to enhance your Southern Oregon experience.

Ledger David joins 12 other wineries including Belle Fiore, Dancin, Pebblestone, Stone River, Aurora Vines, Paschal Winery, Trium Wines, Dana Campbell, Grizzly Peak, Weisingers, and Roxy Ann. These estate wineries provide an intimate and welcoming atmosphere where you will discover distinctive wines crafted from carefully tended vineyards. Look for information on Bear Creek Wine Trail’s annual Winery Passport, which will be available at the tasting room by April 15, and other upcoming wine trail events at www.bearcreekwineries.com.

 

Lamb Shank Osso Buco with Ledger David Cellars 2013 Syrah

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By Robert Trottmann

Serves 4

This simple braise is perfect with the 2013 Syrah. Lamb and Syrah have a natural affinity for each other and the fall off the bone braising of the lamb shanks and the wonderful marrow of the bones make for a perfectly delicious pairing.

Ingredients
4 large lamb shanks (I bought mine at Cherry Street Meats in Medford)
1 cup beef, lamb or chicken broth
¼ cup balsamic vinegar
½ cup 2013 Ledger David Cellars Syrah
1 large yellow onion thinly sliced
3 large garlic cloves-crushed
16 oz. crushed tomatoes
¼ cup chopped fresh oregano
Sea salt and fresh ground black pepper
1/8 cup olive oil

Preparation
Salt and pepper all sides of the lamb shanks. In a large cast iron Dutch oven or deep skillet heat the olive oil until shimmering and sear the lamb shanks on all sides until golden brown.

Preheat oven to 350 degrees.

Remove the shanks from the pan and sauté the onion and garlic until translucent. Then add the crushed tomatoes, balsamic vinegar, Syrah, broth and oregano. Stir well until well heated. Return the shanks to the pan and cook in the oven for 3-3 1/2 hours.

The meat should literally fall off the bone and the marrow should be easily pulled from out of the bone.

Serve with Blue, White, and Yellow Corn Polenta.

Kick Off Spring at the Oregon Cheese Festival

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By Regina Vaccari

Calling all fine cheese and wine lovers! Kick off spring with Ledger David at Le Petit Tasting Room in Central Point as we celebrate the 12th Annual Oregon Cheese Festival. It’s always a busy, fun time during this annual event, held this year at the Rogue Creamery, Saturday, March 19 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 coOregonCheeseFestival2016me in!

We’ll be open from noon-5pm to greet you with a selection of your favorite wines paired with warm tomato bisque, clam chowder, and fresh baked bread. Listen to the eclectic sounds of Savanna – performing a blend of early rock, country and blues from 1-3pm. If you’re heading over to the big tent at the Creamery, stop in and see the Ledger David team!

For a more intimate experience, check out the Cheese Makers Dinner the night prior to the festival, on Friday, March 18. Tickets are $125.00 and include a sumptuous 5-course, cheese-themed meal. Each course is crafted by Chef Damon of Inn at the Commons and will spotlight a cheese made by one of the festival’s artisans, paired with a local wine or beer. All event proceeds benefit the Oregon Cheese Guild.

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. This year’s event will also feature a petting zoo and a photo booth.

For more info, visit www.oregoncheeseguild.org.

Cheers!

Spring Primoris Wine Club Event

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Join Ledger David Cellars for our spring Primoris Wine Club pick up party March 4-6 at Le Petit Tasting Room. Celebrate the release of Ledger David’s newest wines including our 2013 Cabernet Franc – recently named a ‘Cellar Selects’ by Oregon Wine Press. Wines also include the lively 2015 Primoris Chenin Blanc and popular, full-bodied 2013 Tempranillo.

Enjoy these wines with a selection of French-inspired small bites from Café Dejeuner including watermelon salad with feta, creamy potato and leek soup, and pasta with a robust red wine sauce. We’re staying open a little late on Friday and Saturday just for wine club members!

Private Wine Club Hours: Fri. & Sat. | 6-8pm
General Hours: Sat. & Sun. | Noon-5pm

Spring Wine Club Shipments Include:

3-Bottle Members
2015 Primoris (1), 2013 Tempranillo (1) & 2013 Cabernet Franc (1)
Reds Only: 2013 Tempranillo (1), 2013 Cabernet Franc (1) & 2013 Dark Night (1)

6-Bottle Members
2015 Primoris (2), 2013 Tempranillo (2), 2013 Cabernet Franc (2)
Reds Only: 2013 Tempranillo (2), 2013 Cabernet Franc (2) & 2013 Dark Night (2)

12-Bottle Members
2015 Primoris (3), 2013 Tempranillo (3), 2013 Cabernet Franc (3), & 2013 Dark Night (3)
Reds Only: 2013 Tempranillo (3), 2013 Cabernet Franc (3), 2013 Dark Night (3) & 2013 Syrah (3)

BILLING INFO:
Please let us know if your billing information has changed. Call Heather Davis at (541) 664-2218 or email heather@ledgerdavid.com and she would be delighted to update your payment information before processing your wine club order. You can also now update your credit card online with our secure wine club form.

WINE CLUB DISCOUNTS:
We will be processing orders on Monday, February 29. 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.

OTHER PICK UP OPTIONS:
If you are unable to join us during this event weekend, your wine club selections will be available after Monday, March 7 at the tasting room in Central Point (next to the Rogue Creamery) any time during regular hours.

Blue, White, and Yellow Corn Polenta paired with Lamb Shank Osso Buco and Ledger David Cellars 2013 Syrah

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By Robert Trottmann

Serves 4

Ingredients
1 cup blue, white and yellow corn grits (polenta). You can find them at the Medford Food Coop. Feel free to use yellow or white corn.
5-7 large mushrooms-your choice
2 medium sized carrots, finely chopped
2 stalks of celery- finely chopped
1 large shallot- minced
5 large kale leaves-finely chopped
Finely sliced or grated Parmesan, aged Monterey jack or other hard cheese or your liking.
Olive oil
Butter
Black or green olives (thinly sliced)

Preparation
In a medium sized pan bring 3 cups of water to boil and add the corn. Reduce heat to low and cook until the grits are creamy, 45 minutes to an hour.

While the corn is cooking, coat a medium skillet with olive oil and sauté the onion until translucent. Add the carrot and celery and cook until the carrot and celery are softened. Add the kale and cook until wilted. Remove all this from the heat and add to the corn. Stir all together until everything is evenly distributed.

In medium sized ramekins or ceramic bowls or ceramic boats. Coat each bowl with butter to prevent the polenta from sticking. Evenly distribute the polenta into the bowls and bake at 350 degrees until bubbling.

To finish, add the cheese on top of the polenta and the olives and broil briefly until the cheese is bubbling and starting to brown.

Remove and serve with Lamb Shank Osso Buco paired with Ledger David Cellars 2013 Syrah.

February 12 Winemaker Dinner at Ledger David

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Join Vintner David Traul and the Ledger David team for an intimate winemaker dinner on Fri., Feb. 12 from 6-8pm at Le Petit Tasting Room in Central Point. Featured wines include a special barrel tasting of our 2014 Tempranillo port-style wine 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 heather@ledgerdavid.com or call (541) 664-2218 for more info.

MENU
Ahi Tuna & Avocado Tartare, Tobiko Caviar, Charred Pineapple Gastrique
Paired with 2015 Primoris Chenin Blanc

Roast Heirloom Baby Carrot and Quinoa Salad, Goat Cheese, Fennel and Pecans
Paired with 2015 Viognier

Portobello Mushroom and Brie Soup, Black Truffle Oil
Paired with 2013 Cabernet Franc

Porcini Braised Beef, Horseradish Mascarpone
Paired with 2013 Dark Night

Bittersweet Chocolate Hazelnut Tart, Port Poached Pear Compote
Paired with 2014 Tempranillo Port-Style Wine Barrel Tasting

Ledger David’s Year in Review: Awards & Accolades in 2015

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By Regina Vaccari

As we ring in 2016 with new wines so festive and bright, we want to take a moment to pause and celebrate the past – vintages that mark where we’ve been and that have helped shape where we are headed (hint: we’re aiming for “up”).

We are proud that all of our wines are made with single vineyard fruit from our estate in Talent, Oregon. Each bottle is handcrafted to reflect the highest quality in wine making. Blends still excite us and we aim to use our best fruit in these endeavors, which seems to be paying off. Several of our awards this year were earned for our Orion’s Nebula, Dark Night and Epitome of Three – all unique red blends in their own right. Our whites are catching up, too, indicative when our 2014 Sauvignon Blanc and 2013 Chenin Blanc both scored 90+ points and were named ‘Editor’s Choice’ by the Wine Enthusiast – one of the world’s leading resources for wine news – this past August.

Here’s a snapshot of awards won in 2015…and, thanks for “indulging” us this time!

2015 Wine Press Northwest Platinum Wine Awards, Tempranillo ’10, Double Gold • Malbec ’11, Double Gold

2015 San Francisco Chronicle Competition, Malbec ’11, Gold • Sauvignon Blanc ‘14, Silver • Sangiovese ‘12, Silver • Syrah ‘11, Silver • Cabernet Franc ‘12, Silver • Orion’s Nebula ’11, Silver • Dark Night ’11, Silver

Oregon Wine Press (March Issue), Cabernet Franc ’12, “Top Value Picks”

2015 Finger Lakes Wine Competition, Tempranillo ’12, Gold • Orion’s Nebula ’11, Silver • Sangiovese ’12, Silver

Wine Enthusiast Buying Guide (August Issue), Sauvignon Blanc ’14, 92 Points, ‘Editor’s Choice’ • Primoris ’13, 91 Points, ‘Editor’s Choice’ • 2012 Sangiovese ’12, 89 Points • Syrah ’11, 89 Points

2015 Oregon Wine Experience, Malbec ’13, Gold • Primoris ’14, Silver • Petit Verdot ’13, Silver

2015 San Francisco International Wine Competition, Tempranillo ’12, Silver • Viognier ’13, Silver • Sauvignon Blanc ’14, Silver

Sunset Magazine’s Int’l Wine Competition, Sunset Buying Guide (October Issue), Tempranillo ’12, Silver

2015 Los Angeles Int’l Wine Competition, Tempranillo ’12, Silver • Sauvignon Blanc ’14, Silver

Portland Monthly Oregon’s 25 Best Wines Under $25 (October Issue), Sauvignon Blanc ’14, “Oregon’s Best Wines Under $25”

SIP Northwest Magazine – Best of the Pacific Northwest (October Issue), Malbec ’13, “Best Malbec”

2015 NW Food & Wine Festival, Dark Night ’13, Gold

Make plans to visit us in the New Year! Located in Central Point’s Artisan Corridor – a trifecta of the region’s most award-winning cheese, wine and chocolate – we’re now open daily from noon-5pm. Just 2 miles off I-5, left on exit 35.

Baked Whole Wheat Penne Rigate Served with Ledger David Cellars 2013 Dark Night

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By Robert Trottmann
Serves 6

Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2¼ cups whole milk, slightly warmed
2½ cups grated Parmesan, divided
Salt & freshly ground pepper
¼ cup olive oil
1-1/2 ounce finely chopped bacon/ your choice
1 large yellow onion, chopped
4 garlic cloves, chopped
½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-oz. can crushed tomatoes
¼ cup chopped fresh basil
1 pound Whole Wheat Penne Rigate Pasta/ I like Montebello from Italy.
1 pound fresh mozzarella, cut into ½” pieces

Preparation
For the white béchamel sauce: Heat butter in a medium saucepan over medium until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until béchamel is thickened to about the consistency of heavy cream 8–10 minutes (thorough cooking ensures a creamy sauce and eliminates any raw flour flavor). Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside.

In a small skillet cook bacon on low/medium heat until crispy. Set aside to cool and chop finely.
Heat olive oil in a large saucepan over medium-high. Add onion, garlic, and red pepper flakes; season with salt and pepper. Cook, stirring often, until onions are translucent, golden and soft, 8–10 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 2 minutes.

Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 20–25 minutes. Let cool slightly, then transfer to a large mixing bowl. Stir in basil and season with salt and pepper.

Meanwhile, preheat oven to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 5 minutes (the pasta will continue to cook in the oven); drain.
Transfer reserved béchamel to the large bowl; add pasta and mozzarella and toss to combine. Add all but 1 cup tomato sauce and gently fold mixture a few times.

Transfer pasta mixture to a 13×9″ or other 3-quart baking dish, dollop with remaining tomato sauce, and scatter remaining Parmesan over pasta. Bake until mozzarella is melted and sauce is bubbling around the edges, 15–20 minutes.

Heat broiler on low. Broil until pasta and cheese are dark brown in spots, about 4 minutes. Let pasta sit 5 minutes before serving.

Enjoy!

January 29 Winemaker Dinner at Ledger David

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Join Vintner David Traul and the Ledger David team for an intimate winemaker dinner on Fri., Jan. 29 from 6-8pm at Le Petit Tasting Room in Central Point. Featured wines include a special barrel tasting of our 2014 Tempranillo port-style wine 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 heather@ledgerdavid.com or call (541) 664-2218 for more info.

MENU
Ahi Tuna & Avocado Tartare, Tobiko Caviar, Charred Pineapple Gastrique
Paired with 2015 Primoris Chenin Blanc

Roast Heirloom Baby Carrot and Quinoa Salad, Goat Cheese, Fennel and Pecans
Paired with 2015 Viognier

Portobello Mushroom and Brie Soup, Black Truffle Oil
Paired with 2013 Cabernet Franc

Porcini Braised Beef, Horseradish Mascarpone
Paired with 2013 Dark Night

Bittersweet Chocolate Hazelnut Tart, Port Poached Pear Compote
Paired with 2014 Tempranillo Port-Style Wine Barrel Tasting

Provencal Roasted Chicken paired with Ledger David Cellars Cabernet Franc

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By Robert Trottmann
Serves 6

So you are wondering, why is Robert pairing chicken with Cabernet Franc? Well, sometimes rules are meant to be bent, especially when it comes to food and wine. This pairing may well be one of the most integrated and balanced I have put out there for you all. It is balanced, like Ledger David Cabernet Franc. It is straight forward (super easy) and perfect for these hectic holiday times and it is healthy. What more could you ask for? I roasted olive oil and salted purple potatoes with the chicken to add to the meal.

The subtle flavors of herbs de Provence matches perfectly with our Cabernet Franc. The leg meat being the dark meat of the chicken is rich and complimentary to the wine. Oh, and don’t hesitate to try this on turkey, pheasant, quail, or chukkar.

Ingredients
2 Tablespoons Herbs de Provence (or pull from your herb garden and go fresh)
Juice of 1 medium lemon
4 Tablespoons Olive Oil
Coarse Salt to taste
Fresh ground black pepper
1 finely sliced shallot
6 legs and thighs free range organic chicken

Preparation
Mix the herbs de Provence, lemon juice, olive oil and salt and pepper in to a bowl and whisk together. Pour this marinade over the chicken and thoroughly coat. Place the chicken into a large cast iron skillet.

Cut the shallot in ½ length wise the finely slice. Garnish the chicken with the shallot in the skillet. They will crisp up nicely and add another layer of depth.

Preheat oven to 475 degrees. Roast chicken and potatoes 40-45 minutes until golden and cooked through. Season to taste with salt and pepper.

Add a fresh field greens salad and serve with Ledger David Cellars 2013 Cabernet Franc…You are going to love it. Fast, simple and so delicious!

Enjoy!
Robert