Ledger David Cellars – Vineyard and Winery in Southern Oregon

Latest News

Italian Winemaker’s Dinner at Pomodori Bistro & Wine Bar

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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 pomoowners@gmail.com.

Pomodori Bistro & Wine Bar, 410 E. Main St., Medford, OR 97501

Robert’s Good Luck Black Eyed Peas

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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…

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SONY DSCBy 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

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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

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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

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SONY DSCBy 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

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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.

Discount Tickets Available to Primoris Wine Club Members

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WOWLogoPlanning on attending this year’s World of Wine Festival on August 24 in Jacksonville? Use this promotional code and get $10 off your ticket price. Visit the event website and enter promotional code: LEDGER to get your special rate.

Look for Ledger David at this and other events throughout the summer. Here’s what’s coming up next:

July 26, 5-6pm – Wine Tasting at the Plaza Inn in Ashland
Aug. 9, 6-8pm – Pre-Show Pouring at the Yuja Wang Concert featuring Britt Classical Sponsor Ledger David Cellars
Aug. 9, 6-8pm – Pre-Show Pouring at Britt Classical Augustin Hadelich / Britt Orchestra Concert
Aug. 24, 6-9pm – World of Wine Festival Grand Tasting Event
Aug. 31, Sept. 1 – 11-6pm – Taste of Harry & David

 

A Perfect Port Pairing

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by Robert Trottmann

The Assignment: To pair Ledger David Cellars 2010 Tempranillo Port with Rogue Creamery Oregonzola, and Lilli Belle’s Bean to Bar “PURPLE HAZE” 75% Cacao Chocolate.

Folks, this is rough. I’ve been asked to do some real heavy hauling here with this unusual pairing. Stick with me, it’s worth it.

First, the “Procurement” of materials: It’s the spring of 2013, and Lena lets me in on our Blogging schedule for the next few months. My work assignment (call it what you want) is to “analyze” the pairing of sweet and savory treats supplied by our neighbors The Rogue Creamery and LilliBelle Chocolates, teamed up with our 2010 Tempranillo Port for our April blog post. Mind you, I am game for this challenge in spite of the fact it’s going to be my weekend…remember folks this is work. How many people in this world work for someone who tells you that part of your work assignment is to go grab a wedge of world class cheese, a bar of world class chocolate and a bottle world class dessert wine and then go through the exercise of describing your experience tasting these together and sharing your thoughts on the experience? Am I in heaven? Yes, or at least pretty close.

When I finally get down working it’s Sunday afternoon, partly cloudy in the Applegate Valley where I live and I have to tell you with the sunshine, 50 degrees is simply perfect for what I am about to undertake.

The first order of business is to take some pictures of the booty I’ve carefully hauled home for my “work”. This creative endeavor was pleasure enough without even tasting the loot. I’ve shared a few of the photos with you here to further tempt you into a taste of this trio. The real delight though is in the tasting.

Now that the pictures, are taken it was time to put these three singularly excellent treats together to see what happens. First, the flat bread for me is just a vehicle and any neutral cracker with a nice thinness and crunch would be fine. The Oregonzola is my current favorite from the Rogue Creamery, though that is like picking your favorite color when you’re a painter. It has a wonderful sweetness and softness that shines with the chocolate and the wine. The Purple Haze Bean to Bar with 75% cacao is dark yet soft and velvety. The Tempranillo Port has notes of vanilla, spice, cedar and leather that balance so well with the cheese and chocolate. This unlikely pairing is a wonderful surprise.

Visiting Southern Oregon Wine Country

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visitingwinecountryby Regina Vaccari

When my husband, Mike and I moved our family from the Las Vegas desert to Southern Oregon in the fall of 2010, we felt like we’d just hit the jackpot. Outdoor enthusiasts, we moved here to be closer to trees and this little thing called water. But we’re foodies, too. So, we braced ourselves as we set out on our own little Oregon Trail for a simpler lifestyle. We figured leaving Las Vegas – known for some of the best fine dining in the world – for more outdoor and cultural opportunities was an even trade. Once we got settled, we did some exploring and decided that yes, in Southern Oregon, we truly had found heaven on earth. World class culture, outdoor adventure opportunities and a burgeoning wine region. Wow. Our only problem now is that we never want to leave! We feign to family members and friends that it’s just “hard to get a flight” back to Vegas. But, really – it’s because frankly we’d rather stay here.

Having served as the marketing and public relations coordinator for the Southern Oregon Winery Association before taking my post as marketing director at Ledger David Cellars, I’ve got a little insight into the area’s wine region. When people ask me where they should go if they’re planning a trip to Southern Oregon wine country, here’s what I tell them.The Southern Oregon AVA (American Viticulture Area) was established in 2004 and is comprised of the Rogue Valley, Applegate Valley, Umpqua Valley and Elkton sub-AVAs. The soil in each of the sub-AVAs varies based on location, which influences the wines that are produced in each area.

The Rogue Valley AVA, established in 1991 is considered one of the hottest growing regions in Oregon. Its soils range from sandy loam to hard clay. Optimal wine grapes for this growing region include Chenin and Sauvignon Blanc, Merlot, Chardonnay, Cabernet Franc, Pinot Gris, Malbec and Syrah. The Applegate, Illinois, and Bear Creek Valleys are all considered sub-sections of the Rogue Valley.The Bear Creek Boutique Wineries (www.bearcreekwineries.com) are all located off of the I-5 corridor, near Ashland. This group of wineries gets together for its Grape Expectations wine tasting event in June and is a perfect reason to extend your stay after attending a performance at the Oregon Shakespeare Festival.

If you’re planning a trip down the Rogue River or up to Crater Lake, you’ll want to schedule your jaunt around Upper Rogue Wine Trail’s (upperroguewinetrail.com) spring or fall passport tours. Tickets are only $29 per person and include a commemorative Reidel glass; plus small bites and wine tasting at all nine participating wineries. The Applegate Valley AVA, established in 2001 is warmer and drier than the neighboring Illinois Valley but not as warm as the Bear Valley area, which follows the I-5 corridor. The Applegate Valley is home to Bordelaise varieties such as Merlot, Cabernet Sauvignon, Syrah and Chardonnay. The Applegate Valley Wine Trail (www.applegatewinetrail.com) is made up of nearly 20 wineries and hosts two “Applegate Uncorked!” events each year in the spring and the fall. Tickets are $39 each and include a commemorative Wine Trail wine glass. Book-end your wine tour with a night in Jacksonville at the Britt Festivals – the Pac Northwest’s premier outdoor summer concert series – and you’ll want to move here, too!

The Umpqua Valley AVA, established in 1984 and is Oregon’s oldest viticulture region. The region is considerably colder than the Rogue Valley. The climate lends itself to Rhone varietals like Syrah, Viognier, Grenache, Spanish Tempranillo, Albarino and Graciano. The Umpqua Valley Wineries Association (www.umpquavalleywineries.org) hosts two barrel tours a year and a larger, annual event in March called Greatest of the Grape. The event is held at Seven Feathers resort in Canyonville. Dubbed “Oregon’s Oldest Wine Event,” Greatest of the Grape offers the chance to savor the region’s top wineries and restaurants all in one night. Tickets cost $75.The Elkton AVA, established in 2013 and is Southern Oregon’s newest official wine region. The Elkton AVA is considered a sub-AVA of the Umpqua Valley. Its cooler, marine temps support claims that in Elkton, “Pinot Noir is King.” Although its own AVA, most of the six wineries within this region participate in the larger, Umpqua Valley Wineries Association (www.umpquavalleywineries.org) events.

And if you only have time for just one stop, you’ll know where to find me. Ledger David Cellars’ Le Petit Tasting Room, of course! We’re located in the Artisan Corridor just off I-5, nestled between the World Famous Rogue Creamery and Lillie Belle Chocolates at 245 North Front Street in Central Point. We pair award-winning wines with gourmet cheeses daily. Taste six wines for $5 and choose from unique varietals including the Rogue Valley’s only Chenin Blanc, Primoris and our double-gold award-winning red blend, Orion’s Nebula. Our wines are made from only the highest quality estate grapes at our Rogue Valley vineyard in Talent. Visit www.ledgerdavid.com or call (541) 664-2218 or just stop by! We’re open April thru September, daily noon to 5 p.m. and October thru March, Mon. – Thurs., noon – 5 p.m.For more info about the Southern Oregon wine region, visit the Southern Oregon Winery Association (www.sorwa.org).