Log Haven Introduces 2019 Cygnet Wine
For the past year or so, Log Haven restaurant in Millcreek Canyon has had houseguests: a bevy of White Tundra Swans who have made the large pond on the Log Haven property their temporary – or maybe permanent? – home. This week, Log Haven introduced a new wine called Cygnet – the term for young swans.
Created by winemaker Rick Longoria, and named by General Manager Ian Campbell after the White Tundra Swans at Log Haven’s pond, this red blend comes from three vineyards in Santa Barbara County. A blend of 38% Cabernet Franc, 30% Syrah, 22% Petit Verdot and 10% Cabernet Sauvignon. The wine is produced exclusively for Log Haven, with a label design by OED Visionary Creative.
The 2019 harvest is considered to be one of the best in recent years. “We had mild temperatures that allowed the grapes to ripen slowly and develop their full flavors,” said the winemaker.
This wine is a blend of Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Syrah. The grapes for each of these wines were sourced from select vineyards in Santa Barbara County. The Cabernet Franc was produced from grapes grown at Camp 4 Vineyard and Valley View Vineyard, both within the Santa Ynez Valley appellation. The Cabernet Sauvignon was sourced from Valley View Vineyard. The Petit Verdot was sourced from Santa Ynez Valley Vineyard located in the Happy Canyon appellation.
The Syrah was sourced from three vineyards, Clover Creek in Santa Ynez and Alisos in the Los Alamos appellation and Tierra Alta Vineyard near Los Olivos.
The wine aged in French oak barrels for 22 months before being blended to create the Cygnet wine. Just 9% of the blend was aged in new French oak barrels with the balance in neutral barrels. This was done to preserve as much of the fruit aromas and flavors without distraction from the new oak. Cygnet is currently available on the Log Haven wine list for $87/bottle or $19/glass.
10th Annual Caputo’s Chocolate Festival
The 10th Annual Chocolate Festival at Caputo’s will be held, virtually, on Thursday, December 2nd, beginning at 6 p.m. MST. Here is the lowdown from the organizers:
“This December, Caputo’s will spotlight Luisa Abram Chocolate from São Paulo, Brazil at the 10th Annual Caputo’s Chocolate Festival. Utah’s trend setting chefs and beverage experts will craft chocolate-based creations to benefit the Heirloom Cacao Preservation Fund. This year’s event brings participants together through the magic of Zoom, to enjoy the festival from the comfort of their own home!”
“The evening’s culinary lineup includes talented chefs from Utah’s local establishments Manoli’s and Avenues Proper, as well as a special creation by Caputo’s house pastry chef. Luisa Abram’s exceptional bean to bar chocolate will be showcased in both sweet and savory applications, accompanied by an inspired cocktail mix from Undercurrent Bar. All goodies will be shipped directly to attendees to enjoy together with the chefs and chocolate makers over Zoom.”
“Tickets are $125 for festival entrance and tasting kit pickup in SLC, Utah; $150 for entrance to festival with tasting kit shipped directly to the attendee’s door. Participation is limited and tickets must be purchased in advance on Caputo’s website. All proceeds from the Chocolate Festival are donated to the Heirloom Cacao Preservation Fund.”
Ladies Lounge & Wine Down at EPICure
Every Wednesday in November is Wine Down Wednesday at Murray’s EPICure Fine Food & Drink. On Wednesdays, guests can choose the option of a 3-course prix fixe menu for $30 with wine pairings for an additional $15, plus live tines by the talented Ryan Miller.
Then, on Thursday, December 2, 2021, EPICure invites “Ladies” (and, presumably gentlemen, as well) to their Ladies Lounge Event. Starting at 6 p.m., EPICure will team up with Urban Retreat Spa & Salon and Whimsy Clothing Boutique and an “exclusive shopping, pampering & wine tasting social.” Tickets are $40 in advance or $45 at the door for four small plates paired with wine (or Signature Fusion Spritzers for non-drinkers), shopping and “girl time.” To purchase tickets online, click here.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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