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Vin Perdu 2009 Napa Valley Red Wine

Vin Perdu

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.)

The Wine

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. We produced only 12 barrels of this wine.

The Artwork

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.

2008 Vintage
"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
2008 Vintage
"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." - Stephen Tanzer's International Wine Cellar, May/June 2010