Second Labels

The concept of second labels began in Bordeaux in the 18th century as a means for producers to utilize wine that was not chosen for the Chateau's first label. This excess wine vinified to become second labels allowed winemakers to bottle and sell this still very high quality wine under their name. Today, second label wines tend to be made of grapes from younger vines than the first label. Generally getting fewer new oak barrels for aging, this results in wines that share a style and consistency with the first label but that are not as refined or structured. The know-how remains identical, whether considering the process followed in the cellars, maturing methods or bottling. In great vintages, such 2nd wines enable to assess and enjoy the style and quality of great names from Bordeaux at more affordable rates.