Ledger David Cellars – Vineyard and Winery in Southern Oregon

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

Holiday Wine Club Pick Up

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Join Ledger David Cellars for our Holiday Wine Club Pick Up Dec. 11-13 at Le Petit Tasting Room. Celebrate special wine releases including our limited production 2013 Syrah, with just 83 cases produced. Our first vintage 2011 was named one of Oregon’s ’50 Best Wines’ by Portland Monthly Magazine. Other exciting holiday wines include our 2013 Epitome of Three Red Blend and our new release 2015 Viognier – a popular winter white that’s sure to delight!

December Wine Club Shipments Include:
3-Bottle Members
Save 15 percent on 2015 Viognier, 2013 Epitome of Three and 2013 Syrah.

6-Bottle Members
Save 20 percent on 2 bottles each of 2015 Viognier, 2013 Epitome of Three and 2013 Syrah.

12-Bottle Members
Save 25 percent on 4 bottles each of 2015 Viognier, 2013 Epitome of Three and 2013 Syrah.

It’s your time. Indulge in your wine paired with a decadent spread of savory seasonal items from our culinary partners at Déjà vu Bistro & Wine Bar.

Private Event Hours: Fri & Sat | 6-8pm
Regular Hours: Sat & Sun | Noon-5pm

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 Tuesday, December 8. As a reminder, 3-bottle members receive a 15% discount, 6-bottle members receive a 20% discount and 12-bottle members receive a 25% discount on all wine 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, December 14 at the tasting room in Central Point (next to the Rogue Creamery) any time during regular hours.

Elevate Your Thanksgiving Holiday with Artisan Wines, Fresh Gourmet Pizza and Live Music

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Elevate your holiday with Ledger David Cellars at our annual Thanksgiving Weekend Open House event, Nov. 27-29 from 12 to 5pm at Le Petit Tasting Room in Central Point.

Listen to the sounds of local indie folk band The Brothers Reed on Sat., Nov. 28 and local jazz, blues and pop artists Not Too Shabby on Sun., Nov. 29 from 2-4pm. Toast to Italian and Latin varietals including 2012 Sangiovese, 2013 Tempranillo, and 2013 Dark Night – an adventurous red blend, paired with specialty pizzas served fresh from Mamma Mia’s mobile wood fire oven.

Indulge in a unique wine tasting experience with limited production single vineyard estate wines. Just 2 miles off I-5, left on exit 35. Located at 245 N. Front St. in Central Point’s Artisan Corridor – a trifecta of the region’s most award-winning cheese, wine and chocolate – nestled between the world famous Rogue Creamery and Lillie Belle Farms gourmet chocolates. Open daily, noon to 5pm.

For more information, visit www.ledgerdavid.com or call (541) 664-2218.

Mulled Wine with Ledger David Sangiovese

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Enjoy tastes of this seasonal wine with special treats this Halloween, October 31 from noon-5pm at Le Petit Tasting Room!

1 bottle (750ml) Ledger David Sangiovese
1 whole cinnamon stick
1 tsp. whole allspice
1 whole nutmeg
¼-1/2 c. sugar (add to taste)
Zest ½ small orange

Combine ingredients and simmer on low in small crockpot for two hours. Strain carefully. Ladle into mug, and garnish with candy cane.

Ledger David 2015 Harvest Recap

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By Owner Lena Varner

Seriously? Another enthusiastic, heartfelt recap of 2015 harvest? I am unable to express anything but sincere anticipation for the 2015 vintage wines that will be handcrafted from the never ending summer this year’s fruit experienced. To appreciate the continued increase in quality each vintage has afforded Ledger David & perhaps, the culmination of three Ledger David “monumental” birthdays add a bit of poignancy to this year’s harvest story. David’s 50th, Hudson Jo’s 1st, and Ledger’s “Golden” 6th birthday all fell during the 2015 harvest. In addition, the warm weather allowed Hudson and me to enjoy mother daughter time in the vineyard every morning of harvest, something not likely to happen again in the future as she begins to walk about.

As expected, the bears were back. David crossed paths with momma bear next to our barn one evening and made haste returning to the house. Again, they were polite and fed on Viognier and Chenin Blanc grapes (exceptional palates?) then left the vines intact and the red fruit alone for harvest. The bobcat kitten occasionally surprised the family arriving at the vineyard on harvest mornings.

Now for the nitty gritty stats. A total of 15 days of harvest, beginning September 11th and ending October 20th. Nearly 60 tons of estate fruit from our vineyard in Talent. Chardonnay and Sauvignon Blanc were first to come off the vine, while the higher elevation plantings including Malbec and Tempranillo Duero experienced extended hang-time (and we love hang-time and complex flavor development!).

To celebrate the 2015 harvest, videographer Marc Salvatore from avcreate captured some footage of the last few days of harvest (note the soft clouds resulting in perfect harvest temperatures). Marc seized some of the harvest energy with a focus on the late harvest white fruit (to be blended into our first signature white wine blend) and the Tempranillo.

And now we wait, while the fate of the fruit lies in the hands of talented winemakers Rob Folin (Folin Cellars) and Kent Barthman (Roxy Ann Winery). Perhaps 2015 will become a benchmark harvest to set the standard for Ledger David wines moving forward. Fortuitous for David to celebrate his 50th during one of the best Ledger David harvest years – would he be so lucky?