Vin Perdu Napa Valley Cabernet Sauvignon 2007

Sold out.

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 proud to offer you our third release of Vin Perdu with the 2007 vintage. 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.

The 2007 Vin Perdu is sold out.

RATINGS & REVIEWS
93 points, Cellar Selection
" Extraordinarily rich and ripe, this unique Cabernet-based blend contains 30% Syrah. It’s a dramatic wine, marked by a near-perfect tannin structure and massive, longlasting flavors of blackberries, black currants, chocolate, licorice, candied violets, sweet leather, peppery spices and smoky sandalwood. Marked by youthful primary fruit now, it needs time to knit together. Give it until after 2012 to come around, and should develop for many years after."
- S.H., Wine Enthusiast Magazine, February 2010

"Full red-ruby. High-toned aromas of currant, spicecake, mocha and licorice, with hints of pepper and herbs. Supple, dense and sweet, with bright acids and a peppery element lifting the currant and mocha flavors. A note of oaky torrefaction gives the firmly tannic finish a faint bitter edge, but this finishes with good energy and persistence."
- Steven Tanzer's International Wine Cellar, May/June 2010

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View past vintages:
2010 vintage
2009 vintage
2008 vintage
2007 vintage
2006 Vintage
2005 vintage