Hail strikes Saint-Émilion, just before the harvest. "It has become common practice here to do what it takes to make great wines," comments Jean-Claude Berrouet, oenologist at Pétrus. "That's why, in spite of the hail, some decided to make the best they could out of damaged raw materials, whatever it took".  Times have changed. By the end of this century, a century in which enormous progress was made, it is becoming difficult not to produce great wines.