2009 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.)
We are pleased to offer you our fifth release of Vin Perdu with the 2009 vintage. Once again, Heidi has masterfully blended small lots from some of our finest vineyard blocks to deliver a moveable feast of mind-altering aromas and flavors.
The composition of Vin Perdu 2009 is 46% Merlot, 21% Syrah, 15% Petit Verdot, 14% Cabernet Sauvignon and 4% Cabernet Franc from the Amuse Bouche, La Sirena, Au Sommet and Revana estates. Because the percentages of the Vin Perdu components vary from year to year, each vintage is truly unique.
The 2009 artwork is enhanced by our one-of-a-kind flip lenticular labels, using lenses to showcase the moving visual images. This "lost wine" will disappear quickly so please secure your allocation before you lose track of the ball! The 2008 vintage sold out in record time and will never be found again. These are the best value wines that Heidi produces and we know the trickery of the 2009 Vin Perdu will be a complex and enigmatic addition your homes.
Because the quantities of the Vin Perdu components vary from year to year, each vintage is truly unique. We produced 12 barrels of this wine, enabling us to offer 250 five-liter jerobaums as well as some 750ml six packs. Each jerobaum is endowed with Heidi's signature.