Ledger David Cellars
Ledger David Cellars was the vision of David Traul and Lena Varner, two engaging, hands-on people. Their search for a perfect vineyard brought them to fifteen acres in Talent, OR and their next chapter began. Ledger David is the name of David and Lena’s first child, now 27 months old; they honored him with the name of the business.
Ledger David has fifteen acres in the Wagner Creek Sub-basin, planted in eleven different varietals. The grapes were first planted in 2006 and in 2010 cultivated their first harvest.
Ledger David Cellars has several distinct goals: to introduce unique varietals to the Rogue Valley ( Chenin Blanc and Malvasisa Bianca), to have extreme quality fruit and, above all, to create an exceptional wine experience for anyone who enters the tasting room.
The varietals planted are: Chenin Blanc (first in the Rogue Valley) Malvasia Bianca, Viognier, Chardonnay, Sauvignon Blanc, Cabernet Franc, Syrah, Malbec, Sangiovese, Tempranillo and Petit Verdot.
In order to obtain the quality fruit they crave, in 2010 and 2011, challenging harvest years, 60-70% of the fruit was dropped. The majority of both whites and reds are still in barrels and not yet available for tastings.
What is available is worth seeing out.
The 2010 Primoris Chenin Blanc is a delicious fruit concentrated nose of lemons, bananas and peach. The Primoris, Latin for “first”, is barreled in stainless steel, so the fruit is crisp and pleasing. It has a long finish. Pair this with Thai food, Crab cakes or Scalloped Potatoes.
The 2009 Princeps Blanc is another Chenin Blanc barreled in neutral oak for eleven months. Princeps Blanc is Latin for “first white”. This wine, done in a drier style, has a delightful amber color in the glass and a tarter lemongrass and pineapple nose and palate. This is recommended to serve with a fondue or with the Rogue Creamery Lavender Cheese and crackers.
The 2010 Sangiovese Rose is 100% Sangiovese. This wine, done in stainless steel, is fruit forward with a long, smooth finish. It is as pleasing served at room temperature as it is chilled. Either way, this wine would compliment appetizers, especially if they contained a Rogue Creamery Blue Cheese.
The reds of Ledger David Cellars are still in the barrel. At the tasting room, reds from Daisy Creek Winery are poured. Their selections are very good ones.
The 2008 Daisy Creek Syrah, done in 20-30% French Oak, is a lush and full on the palate of blackberries, black cherries and mocha. This needs to be paired with barbecued ribs or smoked meats.
The 2009 Malbec, exquisitely done in 33% new French Oak, 33% year old Oak and 33% two to three year old Oak, is saturated and jammy with black berries, ink and chocolate. This wine needs to be served with a grilled steak or lamb.
The 2008 Daisy Creek Reserve Merlot is just plain wonderful . Another wine of dark, full fruits, this should go with a hearty Italian dish.
Ledger David’s 2010 Tempranillo Port is not yet ready for release, although some tastings are offered. Currently at 17% alcohol, David and Lena want to fortify it to 19% before offering it for sale. The Port is rich and delicious now, but continued barreling will only improve this wine.
Currently, Ledger David Cellars tasting room is housed at Le Petit Tasting Room, 245A North Front St, Central Point, OR. They sit between the Rogue Creamery and Lillie Belle Chocolates. Despite the small size, this tasting room hosts a crowd of devotees every Friday night and scheduled 5-course dinners with different themes. The chef is renowned Travis Wyant, formerly of The Winchester Inn.
Ledger David has a larger tasting room under construction on the vineyard property. It is scheduled to open late fall of 2012. Currently there is no wine club, but that will change as more wines are ready and released.
For more information visit the tasting room in Central Point, call 541-512-1808 or visit www.ledgerdavid.com.
This recipe pairs well with Ledger David Primoris White Wine
3 lbs russet potatoes
4 T. butter
2 cloves garlic, minced
1/8 cup Ledger David Primoris
1 cup shredded Greyure cheese
1 cup heavy cream
½ cup milk
1 tsp. hot sauce
Peel potatoes and drop into a bowl of cold water and preheat oven to 300 degrees. Combine the cream, milk and hot sauce into a measuring cup. Saute shallots and garlic in 1 tsp. butter and cut the remaining butter into small cubes. When the shallots and garlic are soft, add the Ledger David Primoris and cook for 5 minutes, then set aside. When cool, add to the cream/milk mixture.
Butter a shallow 10” baking dish. Slice potatoes into 1/8” rounds and place in the dish to cover the bottom. When you have a layer of potatoes, sprinkle with 1 tsp of salt, ½ tsp pepper, 1/3 of the Greyure cheese, and 1/3 of the butter cubes. Begin a second layer, following the same procedure. For the third and final layer, top with the cheese, sprinkle with salt and pour the cream/milk mixture over the potatoes.
Bake potatoes for 1 ½ to 2 hours, uncovered, until you can insert a knife into the potato slices with no resistance.
Serve and enjoy!