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Gold Medal Wine Club
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Ledgewood Creek - Suisun Valley

Legdewood Creek in the Suisun Valley competes for the Gold!

When Dean Frisbie left his home state of Kansas and headed to California forty years ago, he had little inkling that his future would one day be tied to the California wine industry.

After receiving a pair of degrees from Kansas University (Engineering and Law), Frisbie came west as an assignment for his then employer Chevron Oil. He settled in Northern California’s Bay Area and soon met another transplant, his future wife Bunny, who was originally from Massachusetts.

The couple married in 1969 and set about raising a family. During the time, Dean changed professions and ultimately wound up selling commercial real estate developments.

Nearly twenty years later, Dean Frisbie acquired the family’s first piece of agricultural land, a massive 145-acre plot in Suisun Valley that was planted in pears. When the prices for pears plummeted two years later, a neighbor who managed vineyards offered to help Frisbie replant his existing groves. Suisun Valley’s near by location to Napa Valley (due east seven miles) made the move seem plausible and the transition was begun. Since that time, additional parcels of land have been added to the Frisbie fold. The family’s acreage presently totals around 400, with some 335 presently under vine. All their early fruit was sold to Sebastiani Vineyards, but a decade ago new contracts were signed with Clos du Bois, Ravenswood and others.

As these long-term contracts neared fruition, Dean Frisbie sought another business outlet to hedge his family’s position in the industry. The wine industry was at a peak and the idea of opening a family winery was advanced. After much consideration, Ledgewood Creek was founded and its first wines were released in 2001.
“I looked around at what was happening,” remarked Frisbie, “and saw a great deal of growth in just about every region. My family was basically growers and we were really successful at what we did. Since Suisun Valley wasn’t on everyone’s must have list, I guess I was taking a chance starting the winery. I liked the fact that Suisun Valley had its own appellation (since 1981) and I thought the new winery gave us a really good hedge against future problems. I felt I needed to create a permanent home for our grapes and the winery seemed like the right thing to do.” Since the family sold around 90% of its grape production, Ledgewood Creek’s initial release of 2200 cases was literally a drop in its proverbial wine bucket. Added to the fact that the new winery was only the second winery in Suisun Valley, it was gratifying to everyone that Ledgewood Creek’s wines began drawing support from around the area and elsewhere in the state.

Production has grown steadily and will hit between 14,000 and 15,000 cases in 2007. The winery and visitor’s center have also been completed and the complex now produces an amazing number (11) of varietals. A second Frisbie Family label, cleverly entitled Picnique, accounts for a sizeable amount of the winery’s total production.

Dean Frisbie is now a very spry 76, and continues day-to-day activities at the winery. He has assembled a first class team to take Ledgewood Creek to its next projected level, that being the 30,000 case mark. Frisbie figures that will take some 5 to 7 years to achieve, but is in no real hurry. He has watched the wine business stretch to its peak in the late 1990’s and return to more normal levels for the next half-decade. The Ledgewood Creek staff includes two of Frisbie’s sons, Tom and James, and an outstanding outside cast. Consulting winemaker Larry Langbehn brings with him some imposing credentials including a stint with heralded Napa icon winery Freemark Abbey. Even Dean’s wife Bunny gets into the act and is a frequent helper at the newly opened tasting room.

The future certainly looks bright for Ledgewood Creek and its family of fine wines. Dean Frisbie’s dream of a producing winery in Suisun Valley is a reality and also a critical success. We predict you will hear a great deal more from Ledgewood Creek in the future.

  1. Ledgewood Creek
    2004 Cabernet Sauvignon
    Ledgewood Creek
    Estate Grown Suisun Valley
    Napa Valley


    id: 4
  2. Ledgewood Creek
    2002 Chardonnay
    Ledgewood Creek
    Napa Valley


    Four Silver Medals
    id: 6
  3. Ledgewood Creek
    2005 Proprietary Red Blend
    Ledgewood Creek
    Napa Valley
    Napa Valley


    id: 5

James Frisbie

James Frisbie was a recent graduate of Pepperdine University in Southern California in 1993, working on the staff of California’s Senator Diane Feinstein. Even though he has majored in Political Science and Spanish, he decided to try a career as a securities broker after a year on Senator’s Feinstein’s staff.

‘Everything was going great until the securities company I was joining decided to merge with another firm,” James Frisbie, now 35, recently recalled. ‘When the announcements were made, a number of us were told our jobs were being abolished even before we got started. I wasn’t at all prepared for such a happening and didn’t know what I was going to do.”

James immediately called his father Dean, who accepted the news in a most positive manner. He invited his son to come home and join his efforts to expand the family’s growing base of vineyards.

‘It all seemed a little weird to me,” James Frisbie continued. ‘I had never studied oenology or anything remotely connected to it. What happened was truly fortunate. At that precise time, my Dad was at a point in the evolution of our business where he wanted to change the method of selling our grapes. Up to that time, we had sold everything to Sebastiani. Dad wanted us to find new wineries and spread our base of supply. It was a really natural fit and for the next couple of years I was able to attract a number of top wineries to sign long term contracts for our fruit.”

An incredibly modest James Frisbie went on to explain that his association with his family’s business continued to develop over the next twelve years until today he fills dual positions within the business’s structure.

He serves as the company’s sales and marketing leader as well as the all-important harvest manager each and every vintage.

‘We’re not too keen on titles around here,” he confided. ‘Since none of our family was trained professionally in the wine business, it was critical that we find some real professionals to help us achieve our goals. Our team here is really first rate and capable of future growth.”

James also admits that he wasn’t completely sold on the prospects of building a new winery when the project was first proposed. He felt that he had his hands full with his duties as vineyards and harvest manager and that he really didn’t have the specific knowledge to make the proposed winery successful.

‘What my Dad was trying to do was quite simple,” James Frisbie further explained. ‘He was simply trying to protect what we had built up over the years. Our ten-year contracts with some of our grape customers were coming to an end and the wine business was going through one of its softer periods. In the end it was ultimately Dad’s decision. In retrospect, the decision to build Ledgewood Creek Winery was one of the best business decisions that could be made.”

James Frisbie is atypical of many modern winery executives in that he is completely self-taught. He has learned the wine business from the grass roots up and is proud of his family’s accomplishments thus far.

‘When you consider that Suisun Valley is a real newcomer to the wine industry, I think we have really come a long way,” he added. ‘When we started here, the Suisun Valley Appellation was brand new, and we were only the second winery to be built. Today, there are a dozen or so wineries located in our valley and consumers have begun to take notice. Our wines have done quite well in competitions against some of the finest wineries in the state, and that speaks well as to our quality achievements.”

James Frisbie is also very excited about his family’s entry into the Rhone varietals arena through its Picnique label of wines. He sees this label as a vehicle to help the winery achieve its growth through the next decade.

Frisbie has come a long way since his days as an intern on a US senator’s staff. He appreciates his position within his family’s growing business and realizes there is much work ahead to continue Ledgewood Creek Winery’s continued expansion.

There’s no doubt that James Frisbie and the Ledgewood Creek staff are more than up to the job. Enjoy!

Braised Beef with Red Wine (Beouf Bourguignon)


10 Peppercorns, whole
3 Tablespoons Herbes de Provence
2 Tablespoons course Sea Salt
2 Tablespoons fresh Rosemary leaves
2 Tablespoons packed fresh Sage leaves
1 Tablespoon fresh Thyme leaves
4 - 4 ½ Pounds of boneless Beef roast, 4” cubes
¼ Cup extra-virgin Olive Oil
1 Cup Beef broth
4 Tablespoons extra-virgin Olive Oil (extra)
2 Garlic Cloves, crushed
2 Cups Onion, chopped
1-1 ½ Carrots, finely chopped
1-1 ½ Celery, finely chopped
1/3 Cup Tomato paste
1 Bottle Red Wine for Pot
1 Bottle for the chef
8 large Carrots cut into 1” pieces
½ Stick of Butter
4 Tablespoons Flour
2/3 Cup Beef broth
1/3 Cup Orange Brandy
4 Tablespoons Balsamic Vinegar
1 Pound Crimini Mushrooms, thick slices
Zest of ½ of a Lemon and ½ of an Orange
1/3 Cup Italian Parsley, chopped


Grind first six ingredients in spice mill. Sprinkle beef with spice mixture; pat down. Heat ¼ cup olive oil in large heavy pot over medium heat. Working in batches, add beef cubes and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off any excess fat from pot. Add 1 cup broth to drippings in pot and bring to a boil, scraping up any browned bits. Reduce broth by a least one half; pour deglazed juices into small bowl. Heat 4 tablespoons olive oil in same pot over medium high heat. Add crushed garlic and cook 1 minute. Add chopped onion, carrots, and celery; sauté until browned about 12 minutes. Add tomato paste and sauté for 2 more minutes. Add deglazed pan juices and simmer. Return beef to pot along with any accumulated juices. Add ½ bottle of wine and bring to a boil. Reduce heat to low. Season generously with salt and pepper. Cover and cook until tender, at least two hours. When the meat is nearly done, add carrots and cook until tender. Using tongs, transfer beef to a large bowl. Tilt pot and spoon off fat from surface of sauce. In another saucepan, melt ½ stick of butter; add 4 tablespoons of flour and cook, making a roux. Add remaining wine, 2/3 cup beef broth, additional sage, and thyme to taste and bring to a boil. When thickened, add orange brandy and balsamic vinegar. Cook 2 more minutes, add to pot with meat. Return meat to pot add mushrooms and cook on medium low heat until mushrooms are tender. Prior to serving, add citrus zest and chopped parsley. Serve with boiled potatoes or egg noodles.

Herb-Infused Marinade for Beef, Lamb or Pork


¼ Cup extra-virgin Olive Oil
4 Garlic cloves, peeled and crushed
¼ Cup Blood Orange vinegar
2 Tablespoons Balsamic vinegar
6 Thyme sprigs, leaves stripped & chopped
2 Rosemary sprigs, leaves stripped & chopped
3 Tbl each of Cilantro, Chives chopped
Freshly ground Black Pepper to taste


Mix the marinade ingredients together until well blended. Place meat in zip-lock bag or dish which will hold both meat and marinade. Completely cover the meat with the marinade and allow to infuse at least one-hour, or longer in refrigerator. Heat grill. Remove meat from marinade and grill to desired doneness. Baste with marinade during grilling for additional flavor. Enjoy!