When a vineyard is planted with two or more grape varieties that are then harvested and blended to make a single wine, the wine is referred to as a field blend—that is, a wine made "in the field." Blending two or more grape varietals used to be common in many regions—such as Bordeaux and Languedoc-Roussillon —but it's becoming a rare practice. A few California vineyards are planted with Zinfandel and Petite Sirah as well; Elyse Wine Cellars in Rutherford, California, for one, makes a Zinfandel-Petite Sirah blend using the field-blend technique.