So, Robert has a love of Southern cooking and in honor of our Ledger David Sangiovese Dry Rosé, simple summer food and, well, living in the deep South of Southern Oregon, he’s offering up this simple sandwich. The color of the shrimp and the fresh flavors of this sandwich pair up perfectly with this wine. This wine is magnificent. Heck, even if you don’t like white wines or Rosés, this one will win your taste buds heart. Make this up and pair the sandwich with an heirloom tomato and watermelon salad. Throw a little bit of chopped peaches into the salad and drizzle with a vinaigrette dressing and have a delightful picnic. Here’s to enjoying the last days of summer. Enjoy!
Makes 4 rolls
1½ lbs. poached shrimp (recipe below)
½ cup garlic and lemon aioli (recipe below)
1 tbsp. mint leaves, chopped
2 tbsp. celery leaves, chopped
2 tbsp. chives, chopped, plus more to garnish
4 split-top rolls or buns
Combine shrimp, aioli, mint leaves, celery leaves, and chives together in a bowl, and stir until the shrimp is coated. Toast the rolls and divide the shrimp salad between them. Garnish with chopped chives and serve.
2 tbsp. Old Bay seasoning
3 bay leaves
1 tbsp. whole black peppercorns
3 tbsp. kosher salt
1 tsp. red pepper flakes
2 cups LDC Sangiovese Dry Rosé wine
2 whole lemons
1½ lbs. shrimp, peeled and deveined
Combine Old Bay, bay leaves, peppercorns, salt, red pepper flakes, wine, and 6 cups water in a thick-bottomed pot. Cut the lemons in half and squeeze the juice into the pot. Place the mixture on the stove over medium-high heat and bring it to a simmer. Then drop the shrimp into the poaching liquid and simmer for several minutes or until just cooked through. Using a skimmer, remove the shrimp, and place them in the refrigerator to cool. Discard the poaching liquid.
Garlic and Lemon Aioli
1 egg yolk
½ tsp. garlic, chopped
1½ tbsp. lemon juice
1 tsp. kosher salt
1 tsp. black pepper
1½ cups vegetable oil
Combine first 5 ingredients in a bowl. Whisk until just slightly foamy. Slowly drizzle in oil, continuing to whisk, until the mixture looks like mayonnaise, and then add ¼ cup of water to thin it slightly. Check seasoning and add more salt if needed.
Join Ledger David Cellars for our fall Primoris Wine Club pick up party September 9th-11th at Le Petit Tasting Room. Celebrate the release of Ledger David’s newest wines including our 2015 Radiant White, 2013 Cabernet Franc Reserve, and our long-awaited 2013 Orion’s Nebula red blend. Enjoy these wines with Mamma Mia’s wood-fire oven pizza from noon to 5pm on Saturday and Sunday.
Looking forward to private wine club hours? We’re staying open late on Friday, Saturday and Now Sunday! just for wine club members. Enjoy wines paired with French fare from 6-8pm Friday, Saturday and Sunday. *An RSVP is kindly requested for the private hours Friday, Saturday and Sunday from 6-8pm, so that we can arrange for enough tasty bites for all.
Private Wine Club Hours: Fri., Sat. & Sun | September 9th, 10th & 11th | 6-8pm
Wines paired with small French bites. *RSVP kindly requested.
General Hours: Sat. & Sun. |September 10th & 11th | Noon-5pm
Wine tasting with Mamma Mia’s wood-fire oven pizza.
Summer Wine Club Shipments Include:
2015 Radiant White (1), 2013 Cabernet Franc Reserve (1) & 2013 Orion’s Nebula (1)
Reds Only: 2013 Sangiovese (1), 2013 Cabernet Franc Reserve (1) & 2013 Orion’s Nebula (1)
Whites Only: 2015 Radiant White (1), 2015 Chardonnay (1) & 2015 Sauvignon Blanc (1)
2015 Radiant White (2), 2013 Cabernet Franc Reserve (1), 2013 Sangiovese (1) & 2013 Orion’s Nebula (2)
Reds Only: 2013 Sangiovese (2), 2013 Cabernet Franc Reserve (1), 2014 Tempranillo (1) & 2013 Orion’s Nebula (2)
Whites Only: 2015 Radiant White (2), 2015 Chardonnay (2), 2015 Sauvignon Blanc (2)
2015 Radiant White (3), 2013 Sangiovese (3), 2013 Cabernet Franc Reserve (1), 2014 Tempranillo (2) & 2013 Orion’s Nebula (3)
Reds Only: 2013 Sangiovese (3), 2013 Cabernet Franc Reserve (3), 2013 Orion’s Nebula (3) & 2014 Tempranillo (3)
Whites Only: 2015 Radiant White (3), 2015 Chardonnay (3), 2015 Sauvignon Blanc (3) & 2015 Primoris (3)
Please let us know if your billing information has changed. Call the tasting room at (541) 664-2218 or email email@example.com and Heather Davis 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 Update
WINE CLUB DISCOUNTS:
We will be processing orders on Tuesday, September 6. 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, September 12 at the tasting room in Central Point (next to the Rogue Creamery) any time during regular hours; noon to 5pm daily!
Join Ledger David Cellars for our summer Primoris Wine Club pick up party June 10-12 at Le Petit Tasting Room. Celebrate the release of Ledger David’s newest wines including our 2015 Sauvignon Blanc, 2013 Sublimus – our Premiere Super Tuscan, and our ever-popular 2013 Sangiovese. Enjoy these wines with Mamma Mia’s wood-fire oven pizza from noon to 5pm on Saturday and Sunday.
Looking forward to private wine club hours? We’re staying open a little late on Friday and Saturday just for wine club members! Enjoy wines paired with small Italian bites from 6-8pm both Friday and Saturday.
*An RSVP is kindly requested for the private hours Friday and Saturday from 6-8pm, so that we can arrange for enough tasty fare for all.
Private Wine Club Hours: Fri. & Sat. | June 10 & 11 | 6-8pm
Wines paired with small Italian bites. * RSVP kindly requested.
General Hours: Sat. & Sun. | June 11 & 12 | Noon-5pm
Wine tasting with Mamma Mia’s wood-fire oven pizza.
Summer Wine Club Shipments Include:
2015 Sauvignon Blanc (1), 2013 Sangiovese (1) & 2013 Sublimus (1)
Reds Only: 2013 Sangiovese (1), 2013 Sublimus (1) & 2013 Tempranillo (1)
Whites Only: 2015 Sauvignon Blanc (1), 2015 Primoris (1), 2015 Chardonnay (1)
2015 Sauvignon Blanc (2), 2013 Sangiovese (2), 2013 Sublimus (2)
Reds Only: 2013 Sangiovese (2), 2013 Sublimus (2) & 2013 Tempranillo (2)
Whites Only: 2015 Sauvignon Blanc (2), 2015 Primoris (2), 2015 Chardonnay (2)
2015 Sauvignon Blanc (3), 2013 Sangiovese (3), 2013 Sublimus (3), & 2013 Tempranillo (3)
Reds Only: 2013 Sangiovese (3), 2013 Sublimus (3), 2013 Tempranillo (3) & 2013 Cabernet Franc (3)
Whites Only: 2015 Sauvignon Blanc (3), 2015 Primoris (3), 2015 Chardonnay (3) & 2015 Viognier (3)
Please let us know if your billing information has changed. Call the tasting room at (541) 664-2218 or email firstname.lastname@example.org and Heather Davis 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, June 6. 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, June 13 at the tasting room in Central Point (next to the Rogue Creamery) any time during regular hours.
A reflection on our journey with Cabernet Franc thus far; a lesson in sunshine.
Aeterna lux solis. Eternal sunshine or sunshine eternal. The Cabernet Franc grape requires eternal sunshine to grow and develop complex flavors. Complex Cabernet Franc wine brings sunshine eternal to those who covet the grape.
Just recently, our 4th vintage (2013 Cabernet Franc) earned a Gold, Best of Class distinction at the Cascadia Wine Competition. In their March 2016 article, “Top Wines from 2016 Cascadia Wine Competition,” Great Northwest Wine declares the award winning vintage “…a superb example of Cabernet Franc.” The magazine goes on to say, “…this winery is gaining a reputation as a top Rogue Valley producer.”
Now, it’s time to reflect for a moment, and thank the editors for recognizing this varietal and the quality of the fruit and wine that we are working toward producing from our estate vineyard. To be recognized is humbling, as there are many great producers here in southern Oregon. Still, we are doing our part to make wines that reflect the terroir of our cooler locale, in a warm region. A site with multiple microclimates and varying degrees of elevation and fruit orientation on our 26 acres of land.
Here’s a glimpse into the path that lead to our 2013 Cabernet Franc. Producing this wine required complex, detail oriented, hands-on involvement from selecting varietals to specific clones, to vineyard practices with early leaf-thinning and multiple passes to thin grapes at veraison and 80% color change. We worked with experts in the industry including Greg Jones, PhD, Randy Gold, Pacific Crest Vineyard Services, Marcus Buchanan from OSU extension, Martin Mochizuki, from Napa based Mochizuki and Associates, and heeded the advice of winemakers Linda Donovan, John Quinones, and Herb Quady – who is very familiar with the Cabernet Franc in our vineyard and is becoming known as an expert for this varietal. In the vineyard, we watch, we listen to the experts, we walk, we taste, we farm, we wait, we taste again, we harvest, and then we wait again.
Our first 2010 vintage Cabernet Franc won silver at the San Francisco Chronicle Wine awards. Future vintages continued to garner awards at the Chronicle, with our 2011 also earning the “Champion” title in SIP Magazine’s 2014 Best of the Northwest wine awards. In the industry, it means something to see your name listed next to Ledson and Quady North in wine competitions. The effort that goes into producing exceptional Cabernet Franc fruit results in some personal bias toward that from your own estate, so third party reviews validate that feeling of successful farming of this grape in southern Oregon.
Farming complex, full flavored fruit sometimes equates to taking risks. Allowing the fruit adequate hang time to develop. This was especially needed in the cooler 10 and 11 seasons. Sometimes we wait to harvest Cabernet Franc late into October or into early November. Several extra days of sunshine on the Cabernet Franc clones can make a significant difference in complex flavor development. So rather than harvest Cabernet Franc when the flavors are “nearly there” in early October, we wait. And in southern Oregon that often means the risk of rain and/or frost.
Despite longer hang-time, cooler evenings at our site allow the Cabernet Franc fruit to maintain its acid, allowing for a more balanced wine. As the tasting notes from Great Northwest Wine describe, “…aromas of mild oak, vanilla, and Bing cherry lead to flavors of dried herbs, blueberry and a hint of cocoa powder. Everything is backed by remarkable acidity and mild tannins – making this a classic example of Northwest Cabernet Franc.”
Beyond the reviews and most important for the Ledger David family, we love to share this wine and enjoy the reaction as we pour the 2013 Cabernet Franc in our tasting room. Sharing our Cabernet Franc with those who have a similar affinity as we do for this grape is rewarding on a daily basis. We love to share the sunshine.
Cheers, to Aeterna lux solis.
I’d be amiss if I didn’t note… a very small lot of 2013 Cabernet Franc Reserve is aging in the cellar as we speak. Our first reserve vintage. Wine Club members and those who purchased futures at our winter Vintner Dinner series got a sneak preview and a taste of the Sunshine to come.
Robert’s simple riff on Thom Kah Kai Soup paired with 2015 Ledger David Cellars Sauvignon Blanc
This coconut milk based classic Thai soup with its citrus notes and spice pairs beautifully with our 2015 Sauvignon Blanc. I have slightly modified the classic recipe to make it easier to find the ingredients without having to find an Asian grocery; though we have one in Medford where you can source all the classic ingredients. This is fast, healthy and delicious.
3 cups chicken broth
8 slices of ginger root (peeled)
1 large stalk of lemon grass cut into 2 inch pieces (for flavor only – don’t eat it)
Strips of peel from 1 small lime
2 cans of coconut milk (14 oz each)
1 lb. boneless chicken breasts cut into bite size pieces
¼ cup fresh squeezed lemon juice
2-1/2 tablespoons brown sugar
2-1/2 tablespoons Thai fish sauce (add more to taste if you like)
½ lb. mushrooms (your choice – I like cremini’s) sliced thin
5 medium jalapeño chilies (de-seeded and sliced and chopped thinly)
Put the chicken broth, ginger and lemon grass in a stock pot. Add the lime peel strips. Bring this to a low boil for one minute and add the coconut milk. Stir in the chicken and brown sugar. Add the chilies and mushrooms. Cook until the mushrooms and the chicken are tender and cooked through but not overly done.
Serve with a side of jasmine rice and 2015 Ledger David Cellars Sauvignon Blanc.
Preview Ledger David’s Newest 2015 Wine Vintage and Premiere Super Tuscan Red Blend this Memorial Day Weekend
By Regina Vaccari
Urban-Elegant Tasting Room Offers Open-Air Wine Tasting Experience in Southern Oregon’s Popular Artisan Corridor
Ledger David Cellars will roll up the overhead doors to our urban-elegant ‘Le Petit Tasting Room’ for those looking to taste and purchase the newest wine releases this Memorial Day Weekend. Featured wines include the bright and aromatic 2015 Sangiovese Rosé and a barrel tasting and future sales of 2013 Sublimus – our first vintage Super Tuscan.
Join us Saturday, May 28 through Monday, May 30. Hours are noon-5pm. On Sunday and Monday, guests can also enjoy gourmet specialty pizza fresh from Mamma Mia’s wood fire oven.
“Memorial Day Weekend is an exciting time as it’s traditionally the ‘official’ start of wine tasting season,” says owner Lena Varner. “It’s a chance for regional wineries to showcase white and rosé wines made with fruit picked in the fall and bottled in the spring.”
In addition to the release of our 2015 Sangiovese Rosé, Ledger David will also offer barrel tastings and future sales of our first 2013 Super Tuscan, a blend of Sangiovese, Cabernet Franc and Petit Verdot.
“Ledger David’s focus is producing premium red blends and award-winning single varietal wines,” says Varner. “While blends are often made from a vineyards’ excess fruit, Ledger David winery uses its best wine grapes from each vintage to produce bold and complex blends.”
Looking forward to sharing these Italian-style wines made with Amore!
Nestled between the Rogue Creamery and Lille Belle Farms Gourmet Chocolates—Ledger David’s Le Petit Tasting Room completes the trifecta of world class wine, cheese and chocolate in Southern Oregon’s premier Artisan Corridor. Indulge in our unique wine tasting experience. Just 2 miles off I-5, left on exit 35. Open daily, noon to 5pm. For more information, visit www.ledgerdavid.com or call (541) 664-2218.
By Robert Trottmann
Paired with 2015 Ledger David Cellars Chardonnay
My chickens are kicking and the leeks and asparagus is coming into the market. Two sunny side up eggs sit atop a filling of leeks, shallots, wild mushrooms and topped with asparagus and Gruyere cheese. It’s a simple and quick to make savory entrée that celebrates spring! You could also serve it for a brunch.
4 tablespoons butter equally divided
¼ cup minced shallots
8‐10 ounces wild mushrooms thinly sliced (your choice-shitake, cremini or another favorite of yours)
4 tablespoons heavy cream
½ cup shredded Gruyere cheese (or you can substitute with parmesan or another of your favorite)
½ cup thinly sliced leeks (both white and green parts)
½ cup asparagus tips, blanched
Salt and pepper to taste
Preheat oven to 400 degrees. Lightly coat the inside of the ramekins with butter. Melt remaining butter in a medium skillet and sauté the shallots (about a minute), add the mushrooms and cook until tender, toss in the leeks and cook until wilted. Add the cream until it lightly bubbles and remove from heat immediately. Lightly blanche the asparagus tips in salted water, rinse and dry.
Spread the shallot, mushroom, leeks and cream mixture equally into 4 ramekins. Place two eggs in each on top, add the asparagus tips and cheese. Bake at 400 degrees for 10-15 minutes until bubbling and the eggs are cooked to your desired doneness.
Serve immediately. Enjoy!
Ledger 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.
By Robert Trottmann
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.
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
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.
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 come 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.
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