A violent storm left them with only around a quarter of their grapes to harvest. The decision was made to make a field blend, and so the remaining bunches of Viognier, Grenache Blanc, Grenache Noir, Syrah and Petite Sirah were all picked together, destemmed by hand and left to infuse in the fermenting juice of the Sauvignon Blanc for around a month, before being pressed to old barrels for three years of élevage. The result is a heady blend that captures all the rugged beauty of this corner of the Ardèche.