• the process in which the winemaker evaluates the wines from different lots to decide which will be used in the final product. This usually takes place three to six months after the harvest, though it can be later. In France in Bordeaux vineyards, the process identifies which lots will be used for the top wine carrying the vineyard’s name, which will be sold as its second wine and which will be sold under a wider regional designation. In vineyards in other regions, assemblage identifies the exact blend to go forward to bottling or further ageing. In Champagne, assemblage is important in producing a consistent house style that does not vary year-on-year.