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Second wine (or ''second label''; in French ''Second vin'') is a term commonly associated with Bordeaux wine to refer to a second label wine made from ''cuvee'' not selected for use in the ''Grand vin'' or first label. In some cases a third wine or even fourth wine is also produced. Depending on the house winemaking style, individual plots of a vineyard may be selected, often those of the youngest vines, and fermented separately with the best performing barrels being chosen for the house's top wine with the other barrels being bottled under a separate label and sold for a lower price than the ''Grand vin''. In less favorable vintages, an estate may choose to release only a second label wine rather than to release a smaller than normal quantity of its ''Grand vin'' or a wine that would not be consistent with past vintages under that name. The practice has its roots in the 18th century but became more commercially prominent in the 1980s when consumers discovered these wines as a more affordable way to drink the product of a First growth or classified Bordeaux estate without paying the premium for the estate's label and classification.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 618-619 Oxford University Press 2006 ISBN 0-19-860990-6〕 From the producer's point of view, a second wine allows the winery to use a stricter selection for its ''Grand Vin'', while still capitalising on its name and distribution channels in selling the second wine, which will be much more profitable than selling off lesser wine "anonymously" to be used in e.g. negociant bulk bottlings. ==History== The practice of establishing a second wine began in the 18th century as way for Bordeaux winemakers to be more selective of the wine going into their estate label wine without wasting the remaining wine. According to records, Château Pichon Longueville Comtesse de Lalande shipped its "second wine" of the 1874 vintage to the 1890 World's Fair in Moscow, although ''La Réserve de la Comtesse'' would not be for sale to the public until 1973.〔pichon-lalande.com (Pichon Longueville Comtesse de Lalande, la Réserve de la Comtesse ) 〕 Château Brane-Cantenac may have had a second label some time in the 18th century according to ''Decanter'', but more evidently, Château Léoville-Las Cases first produced its ''Clos du Marquis'' in 1904, and Château Margaux followed with ''Pavillon Rouge'' produced from 1908. Château Mouton Rothschild released the poor 1927 vintage, then named Carruades de Mouton, followed in 1930 by Mouton Cadet as a second label, selling wine from previous difficult harvests considered unfit as château ''Grand vin'' vintage at reduced prices, eventually to successful response.〔winepros.com.au. 〕〔brand with a distinctly different marketing strategy.〔 In the drive to higher quality that has taken place in recent decades, additional Bordeaux châteaux have added second wine. With the increased market competition since the 1980s, estates became more selective in the ''assemblage'' stage, making greater parts of the production disposed to be either sold off in bulk, or blended into second (or third) wine.〔winepros.com.au. 〕〔winepros.com.au. 〕 Having a second wine is generally a part of the recipe prescribed by Michel Rolland and similar wine-making consultants. As an example, Château Kirwan, a Third Growth in Margaux, added their second wine ''Les Charmes de Kirwan'' in 1993, after Rolland was brought in. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Second wine」の詳細全文を読む スポンサード リンク
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