Verite La Joie 2009
The 2011 Vin Perdu (a blend of 58% Cabernet Sauvignon, 27% Syrah, 11% Merlot and the rest Petit Verdot and Cabernet Franc) is more open, endearing and fruit-forward, but it does not possess the structure, foundation and intensity of the 2010. Nevertheless, it is a success for the vintage. It will be quick to evolve, so drink it during its first 7-10 years of life. 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 our most loyal customers an allocation of our 6th release of Vin Perdu. Once again, Heidi has masterfully blended small lots from some of our finest vineyard blocks to deliver an incredible array of mind-altering aromas and flavors. Grapes from the Amuse Bouche, La Sirena, Au Sommet and Lamborn estates. Because the percentages of the Vin Perdu components vary from year to year, each vintage is truly unique.