Two back-to-back hailstorms, a total loss in 2021 and a near-total loss in 2022, left Anders and Anne with only 25% of a normal harvest in 2022. Rather than sacrifice any fruit, they made the decision to harvest all remaining grapes on the same day: Grenache Noir, Grenache Blanc, Petit Sirah, Syrah, and Viognier were destemmed, sorted berry by berry for quality, then blended into the directly pressed juice of Sauvignon Blanc and left to macerate for approximately one month.

After décuvage, the fermenting juice went into an old foudre, where it continued to ferment for a year, though the yeast could not finish the sugars. A soutirage in summer 2023 moved the wine into demi-muids, where fermentation completed within six months. The wine then remained in barrel for another two years, bringing the total élevage to around three years. The result is something deeply complex and hard to categorize. A wine of extraordinary persistence, more reminiscent of a great perfume than a regional style.