Ledger David’s Year in Review: Awards & Accolades in 2013
Ledger David’s Year in Review: Awards & Accolades in 2013
By Jeff Kloetzel
The past year proved to be a great one for Ledger David wine recognition. Our wines were reviewed by an array of competitions and critics. We’re proud of the results!
- 2013 San Francisco Chronicle Competition – Orion’s Nebula ’10, Gold Medal • Cabernet Franc ’10, Silver • Viognier ’11, Silver • Primoris ’11, Silver
- Oregon Wine Press – “Top Value Picks” (Feb. Review) – Sangiovese ’10 • Orion’s Nebula ’10
- Mail-Tribune “Wine of the Week” (Aug. Review) – Orion’s Nebula ‘10
- 2013 World of Wine Competition – Tempranillo ’10, Silver
- Sunset Magazine (October) – top regional “Wines to Try” – Tempranillo ‘10
- Mail-Tribune “Wine of the Week” (Oct. Review) – Tempranillo ‘10.
- 2013 Grand Harvest Awards Competition – Primoris ’12, Silver
- Medford Wine Examiner “Wine of the Week” (Nov. Review) – Tempranillo ‘10
- 2013 Wine Press Northwest Platinum Judging Competition – Orion’s Nebula ’10, Double Gold
- EnoBytes.com (Dec. Review) – Tempranillo ’10, Rating: Excellent (90)
While we of course enjoy our own products, it’s great to receive validation that our diligent work in the vineyard and our artisanal wine-making process pay off with wine judges from around the world. So make sure you have some in your glass!
Taste these and other estate wines at our Le Petit Tasting Room in Central Point (open Oct.-April, Thurs. through Mon., noon-5pm and May-Sept. daily noon-5pm) next to Rogue Creamery and Lillie Belle Farms. Visit www.ledgerdavid.com for more information on purchasing wines and to find out how you can join the Primoris Wine Club.
Apple Cinnamon Crock Pot Pork Loin
Serves: 5-6
INGREDIENTS
3 Lbs. Porkloin
1 Sweet Tart Apple/ Such as Crispin, Honey Crisp or Granny Smith
3 Tablespoons honey
2 Tablespoons cinnamon
1 medium yellow onion
INSTRUCTIONS
Slice slits every ¾” to 1” into Porkloin horizontally about ¾ through the meat.
Fill each slit with an ¼” thick slice of apple skin edge out.
Brush honey over the top and sprinkle with cinnamon.
Transfer the Porkloin to the crock pot and layer the onions over the top.
Cook on low for 3-4 hours.
Serve with mashed potatoes.
A perfect pairing with Ledger David 2011 Viognier.
Class Teaches Wine Enthusiasts How to Choose, Pair and Serve Wine
Join Ledger David Cellars for Wine 101: How to Choose, Pair and Serve Wine, on Wednesday, March 5, 2014, from 5-7pm at Le Petit Tasting Room in Central Point. This interactive class takes attendees on a journey through a brief overview of wine sensory evaluation, what’s behind the tasting notes, and simple methods to help you pair your go-to wine with your favorite foods.
Cost is $25 and includes a logo wine glass, wine flight and sample food pairings. Attendees will also receive a course syllabus with reference list for those who wish to further pursue their wine knowledge. Registration is required as seating is limited. Call (541) 664-2218 or visit www.ledgerdavid.com for more info.
Visit Ledger David Cellars’ Le Petit Tasting Room at 245A North Front Street in Central Point, conveniently located between Lillie Belle Farms and the Rogue Creamery. Open April – September, daily, noon – 5 p.m.; October – March, Thurs. through Monday from noon – 5 p.m.
Italian Winemaker’s Dinner at Pomodori Bistro & Wine Bar
Join Vintner David Traul of Ledger David Cellars for a special winemaker’s dinner Jan. 22 at Pomodori Bistro & Wine Bar. The event will feature an Italian menu paired with a selection of Ledger David wines, including the exclusive release of our 2012 Primoris Chenin Blanc.
MENU
Mahi Mahi with a Sweet Chile Tomato Sauce
Paired with 2012 Sauvignon Blanc
European Greens, Walnuts, Cranberries, Tomatoes and Gorgonzola with Raspberry Vinaigrette
Paired with 2012 Primoris Chenin Blanc
Wild Mushroom and Herb Soup
Paired with 2011 Sangiovese
Lemon Tomato Chicken Penne
Paired with 2011 Chardonnay
Peppercorn Encrusted Filet with Tempranillo Mushroom Cream Sauce
Paired with 2010 Tempranillo
House Made Tiramisu and Lillie Belle Dark Chocolate Shavings
Paired with 2010 Tempranillo Port
$50 per person. Reservations Required. Limited Seating.
Contact Jeff Lindow at (541) 779-4162 or [email protected].
Pomodori Bistro & Wine Bar, 410 E. Main St., Medford, OR 97501
Robert’s Good Luck Black Eyed Peas
Robert’s healthier riff on Hoppin’ John Black Eye Peas for luck in the New Year of 2014
This stir-fried version of black-eyed-peas-and-rice has plenty of flavors from bits of bacon or ham, without a pound of ham hock needed. It’s a great way to use up holiday leftovers. You can add whatever vegetables and grains you have on hand to this and it only gets better. Black Eye Peas and Collard Greens (on the side) are good luck foods to ring in the New Year and a big Trottmann Family and Southern tradition.
Ingredients
2 tablespoons olive oil
4 ounces slab bacon or smoked ham, cubed
2 onions, chopped
2 red bell peppers, chopped
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon chopped fresh rosemary or thyme, or 1 teaspoon dried
Salt and black pepper
2 cups cooked white or brown rice, preferably chilled. Choose the rice you love.
2 cups cooked or canned black-eyed peas, drained, liquid reserved
Chopped fresh parsley, for garnish
Instructions
Put the oil in a large skillet or large Wok over medium-high heat. A minute later, add the bacon and cook, stirring occasionally, until the pieces are crisp and browned, 5 to 10 minutes. Pour off all but 2 tablespoons of the fat and lower the heat to medium. (If you’re using smoked ham, which is very lean, you won’t need to pour off any fat.) Add onions, peppers, and garlic to the skillet and cook, stirring occasionally, until soft and browned, 5 to 10 minutes. Add the rosemary and a sprinkling of salt and pepper. Begin to add the rice, a bit at a time, breaking up any clumps and stirring it into the oil. When all the rice has been added and is glossy, add the peas with 1/2 cup of their liquid. Cook and stir until heated through, 1 to 2 minutes. Taste and adjust the seasoning. Serve, garnished with parsley and steamed or braised collard greens. Delicious!
Serves 4.
2013 Harvest begins with sprint intensity, but evolves into a marathon…
By Lena Varner
Overall, this was an extended, more evenly paced harvest…perhaps the most enjoyable yet. Starting with Sauvignon Blanc in September and ending with Cabernet Franc and Tempranillo the first week of November – David compares the 2013 harvest to a “two month marathon.” Although the timing was somewhat unexpected, I’ve always enjoyed marathons to sprints.
With the unusually warm days of summer this year, the sugars increased steadily in our wine grapes at Varner-Traul Vineyards. Heather returned from a short vacation in October, thinking that harvest would be coming to an end. Little did she know, we were just at the 13.1-mile marker and only half way to the finish.
We spent many more hours in the vineyard tasting fruit, measuring numbers and waiting until flavors were “there.” Then, the weather turned cooler, with frost warnings and waking to the sounds of windmills in the vineyard, pulling warmer air in to protect the crop. Ledger and Slater used to enjoy the sounds of the “helicopters” in the night but at the age of 4 and 2 ½, they already prefer sleep in those early morning hours. As for the grapes, this cool weather shift at the end of the season allowed for more complex flavors to develop.
Our final day of harvest started a bit chilly and ended with sunshine. On November 3rd, Heather, Mariano, David and an enthusiastic crew brought in the last of our Tempranillo.
As in prior years, we had the benefit of working with multiple winemakers to harvest and ultimately produce this vintage, which may prove to be a landmark year for Ledger David. We look forward to sharing 2013 releases, new blends, and what may be some of the best estate wine our Rogue Valley vineyard has ever produced!
Thanksgiving Weekend Open House at Ledger David Cellars
Special wine release, comfort foods and live music Thanksgiving Weekend at Le Petit Tasting Room in Central Point
Celebrate two years with Ledger David Cellars at our Thanksgiving Weekend Open House event, Nov. 29-Dec. 1 from 12 to 5 p.m. Enjoy fall comfort foods and toast our new release 2011 Cabernet Franc and our first vintage 2010 Tempranillo. And enjoy our signature Primoris Chenin Blanc and other award-winning estate wines. Also, listen to live music from the rock and popular guitarist Jeff Kloetzel on Saturday and flamenco guitarist Grant Ruiz on Sunday from 2-4pm both days.
Visit Ledger David Cellars’ Le Petit Tasting Room at 245 North Front Street in Central Point, conveniently located between Lillie Belle Farms and the Rogue Creamery. Fall and winter hours are Thurs. through Mon. from 12 to 5 p.m. For more information, visit www.ledgerdavid.com or call (541) 664-2218.
Ledger David Celebrates Two Years in Central Point
Stop by the Artisan Corridor in Central Point this weekend – construction has ended on Hwy. 99 and a new year is set to begin!
Celebrate Ledger David’s two-year anniversary, Oct. 26 & 27 from noon – 5 p.m. at Le Petit Tasting Room. Enjoy sparkling wine, complimentary champagne infused-cupcakes, and more. Plus, the winery is offering special pricing on all 2013 San Francisco Chronicle Competition award-winning wines.
Visit Ledger David Cellars’ Le Petit Tasting Room at 245 North Front Street in Central Point, conveniently located between Lillie Belle Farms and the Rogue Creamery. Open October – March, Thurs. – Mon., from noon – 5 p.m., and April – September, daily noon – 5 p.m.
For more information, call (541) 664-2218.
First Vintage 2010 Tempranillo Featured in Sunset Magazine
By Andy Phillips
Ledger David Cellars is very excited to release our first vintage of award winning 2010 Tempranillo! Grapes are sourced from our estate vineyard located in the Wagner Creek Sub-basin in Talent, Oregon (Rogue Valley AVA) with an average elevation of 1900 ft.
The 2010 vintage was a bit challenging with a cooler season that set the harvest date back to October 22nd for optimum ripeness and flavor from 3rd leaf vines. The wine was beautifully custom crafted by B. Kiley Evans at Agate Ridge making just 247 cases of this gem.
This wine was featured in the October Sunset Magazine and was a silver medal winner at the 2013 World of Wine Festival here in southern Oregon. Aromas of clove, cinnamon and coffee followed by black cherry fruit and supple ripe tannins support a pleasing long finish.
Taste this and other estate wines at our Le Petit Tasting room in Central Point (open Oct.-April, Thurs. thru Mon., noon-5pm; May-Sept., daily noon-5pm.) next to the Rogue Creamery and Lillie Belle Farms Chocolate. Visit www.ledgerdavid.com for more information on purchasing our wines or to find out how you can join the Primoris Wine Club!
Robert Rides 363 Miles in People’s Coast Classic
Ledger David’s own Robert Trottmann and members of the Rogue Creamery’s Team Nellie Green will join dozens of cyclists on a 363-mile bike ride next month. The People’s Coast Classic is set for Sept. 8-14 and takes biking enthusiasts on an eight-day journey from Astoria to Brookings. Its main goal – to raise awareness and fundraising dollars for the Arthritis Foundation.
For Robert, the biking will be a breeze. The bigger task? Raise $2,500 for the Foundation. To support the cause, Ledger David Cellars is donating 5 percent of all wine sales during the month of August to help Robert meet this ambitious fundraising goal.
Stop by the tasting room daily, noon-5pm for a selection of estate wines and show your support!
Visit Robert’s personal fundraising page here to learn more.
