Second wine is a separate bottling produced by an estate, commonly in Bordeaux, using wine lots that are not selected for the estate’s principal label, often called the grand vin. The selection may include fruit from younger vines, particular parcels, different barrels or lots that do not meet the estate’s blending criteria for the main wine. The exact policy varies by producer and vintage.
Second wines allow estates to maintain the selection standards of the grand vin while offering another expression of the property. They may be more approachable earlier, but this is not guaranteed; some second wines are structured and benefit from bottle ageing.
Well-known examples include Les Forts de Latour from Château Latour, Carruades de Lafite from Château Lafite Rothschild, Pavillon Rouge du Château Margaux and Le Petit Mouton from Château Mouton Rothschild. Names and blends may change by estate and vintage.
Some estates also produce a third label or other bottlings from selected parcels. These are not governed by one universal definition. The label and producer information should be checked to understand the wine’s relationship to the main estate bottling.
Chef’s tip: second wines can offer access to the style and origin of a famous estate at a lower price, but taste the individual vintage before adding it to a wine list. Do not assume it is always ready to drink sooner or is automatically better value.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
