2007 Vin Perdu Napa Valley Red Wine
All is not lost when the bread goes stale . . . The proof is in the pain perdu created by my dear friend and culinary mentor, Jacques Pepin. While working as a breakfast chef at the celebrated Plaza Athenee in Paris in the 1950s, Jacques accidentally dipped his crusty baguette in a tub of melted vanilla ice cream rather than the usual egg batter he was aiming for. Undaunted, or perhaps in a bit of a rush, he went ahead and fried the vanilla bread with butter and sugar...Et voila: a signature dish was born. (Jacques recently reminded me that the secret to perfect pain perdu is to use truly stale bread so it doesn't absorb too much of the batter mixture and lose its shape. The batter should be only a coating.)
Once again, Heidi has masterfully blended small lots of some of our finest vineyard blocks to deliver you an exuberant wine, primed to bring you five liters of pure ecstasy and enjoyment.
The composition of Vin Perdu 2007 is crafted from magical pieces of Barbour Vineyards, La Sirena, Revana and Amuse Bouche Winery. As always, we rely on Heidi's expertise to create a well-balanced wine, structured with seamless fruit and layers of rich aromas to please your palate. This year's blend consists of 44.1% Cabernet Sauvignon, 43.5% Syrah, 4.2% Petit Verdot, 3.2% Petit Sirah, 2.9% Merlot and 2.1% Cabernet Franc.
Because the quantity and composition of the "ingredients" vary from year to year, each vintage of Vin Perdu is unique -- crafted "from scratch" by Heidi, who endows every 5L jerobaum with her signature.