Can the Rare Second Crop Really Rescue the Future of Wine?

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In the world of wine, not all grapes are created equally. Today we are going to talk about, traditionally ignored and often left to rot on the vine, second crop grapes and their potential role in climate change adaptation.

What Are Second-Crop Grapes?

Second crop grapes emerge from lateral shoots, not the main growing tips. They typically appear 2–6 weeks after the primary crop has begun to ripen, often due to warm seasons or intentional pruning methods like bud forcing.

First Crop vs. Second Crop: What’s the Difference?

FeatureFirst Crop GrapesSecond Crop Grapes
Shoot OriginPrimary shootLateral shoot (side branch)
Ripening TimeRegular season (Aug–Sept)Delayed (Sept–Oct)
Yield per Vine~1 kg~0.4–0.5 kg
Berry Size & BunchesNormal, compactSmaller, looser clusters
Sugar (°Brix)Moderate to highOften higher due to longer hang time
AcidityLower due to heatHigher, preserved in cooler late season
Color/PhenolicsCan fade in heatDeeper anthocyanins from cool nights

These second-crop grapes often display better structure, color, and freshness due to their ripening in cooler post-summer temperatures, which reduces stress and preserves acidity. Below, you can find a great visual explanation from Chemeketa Community College.

Why Are Second Crops Usually Ignored?

Despite their benefits, many winemakers don’t use second crop grapes. Here’s why:

  • Low volume: Too little fruit (sometimes only 0.25 tons/hectare).
  • Labor-intensive: Requires extra pruning, monitoring, and a second harvest.
  • Harvest logistics: Picking and vinifying a tiny batch isn’t always cost-effective.
  • Buyer reluctance: Many wineries only accept first crop grapes for consistent quality.
  • Perception of imbalance: Historically thought to produce overly acidic or under-ripe wine.

As a result, most second-crop grapes are discarded.

Science Supports the Second Crop

A 2020 study by Prof. Gianluca Poni explored bud forcing in Pinot Noir. Through careful trimming and pruning in early summer, farmers got the vines to grow more grapes. This created a second batch of grapes while keeping the first batch intact.

The results?

  • Higher sugar levels
  • Significantly greater acidity
  • More vibrant color due to cool ripening conditions
  • Better phenolic structure

What Does Wine from Second-Crop Grapes Taste Like?

Recent research and early trials shows different profiles compared to the first crop:

  • Higher natural acidity, particularly malic, due to cooler ripening windows.
  • Enhanced phenolic and anthocyanin content—more intense color, deeper tannin, and structure.
  • Cool-weather flavor expression: Expect spice, freshness, and elegant aromatics, sometimes described as “crisply structured” or “bracingly vibrant.”

Second Crop as a Climate Adaptation Tool

Due to global warming, grapes are ripening faster than before, which leads to:

  • Sugar-heavy, high-alcohol wines
  • Loss of acidity
  • Heat damage to phenolics and aromas

Double cropping offers several climate-smart benefits:

  1. Delay ripening into cooler weather, preserving acidity and color even as summer heat intensifies.
  2. Extend the harvest window, reducing pressure on a single crop and enabling staggered management.
  3. Boost total ripeness potential: two harvests add volume and variety, even if the second is smaller.
  4. Serve as a low-impact adaptation tool compared to replanting, changing varieties, or irrigation-intensive strategies.

References

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