We should not imagine that bringing together different terroirs is an oenological orgy. At the estate, when certain vintages turn out to be more interesting blended, we think it is relevant to do so. Some terroirs are sometimes a little too rich and others sometimes a little too refined. This is also what working with nature is all about. During my oenology studies, a doctor of oenology maintained that maximum homogeneity was needed to make a great wine. I told him no. To make a wine close to nature, you need ripe grapes, others less ripe and some too ripe. I had inherited a bad mark in the next test but today I make local wines while he makes homogeneous and standard wines for mass distribution.