Reading a Wine Condition Report: Your Guide

A wine condition report provides a detailed record of a bottle's physical state. It covers the fill level, label, capsule, cork, and original packaging. WineBid inspectors are "trained to document every possible bottle detail" through what it calls a "multi-point inspection". Decanter states that ullage is "one of the key things that wine buyers should look for, particularly in more mature vintages". When you review a condition report, prioritize the fill level against the wine's age. That relationship is a primary indicator of potential quality. Next, examine the cork and capsule for signs of compromise that could explain any ullage. Finally, assess the label and packaging. These are usually cosmetic, but they can offer clues about the wine's handling and storage history.

What does each line of a condition report actually cover?

A condition report typically covers five key physical aspects of a wine bottle. Together they provide a snapshot of its external state.

Field	What it records	What a named source publishes about it
Fill level (ullage)	The space between the wine and the base of the cork	WineBid states "Ullage or fill level is the space at the top of the wine bottle not occupied by wine". "Ullage is the headspace of air between the wine and the top of the container".
Label	Any wear, tears, staining, fading, or writing	WineBid inspectors "may note either a light or heavy label condition issue".
Capsule	The foil covering the cork, noting cuts, corrosion, or absence	WineBid inspectors "may note either a light or heavy label condition issue".
Cork	Its position (depressed or elevated)	WineBid inspectors "may note either a light or heavy label condition issue".
Packaging	Original wooden case, carton, tube, or lack thereof	WineBid describes "A wood or cardboard case" as "the container in which the winery packed the wines".

WineBid clarifies that "A wood or cardboard case" "will be included in the notes of a lot if it is available". WineBid's policy is "to send any packaging noted in the lot description, unless you tell us not to". It adds that "the shipping of this packaging has an additional charge to the buyer".

What do the abbreviations in a wine catalogue mean?

Auction houses use specific terminology and abbreviations to describe ullage. The terms vary with the bottle shape, primarily Bordeaux or Burgundy. Understanding them is crucial for assessing a wine's condition.

For Bordeaux, Cabernet Sauvignon, and wines in similar bottles, WineBid provides these ullage terms:

• Base of neck or higher: If no fill level appears, WineBid considers this "a perfect fill level for any bottle of any age".
• Very top shoulder: WineBid considers this "an excellent fill level for any wine more than 20 years old".
• Top shoulder: WineBid states this is "an acceptable and normal fill level for wines 15 years of age and older". It calls the same level "a very good fill level for wines 35 years of age and older". Decanter notes that Christie's guidance, published in 2013, considers "Top shoulder" normal for "any claret 15 years or older".
• Mid shoulder: WineBid suggests this "may be normal for a wine that is 40 years old or older". Decanter adds that Christie's guidance from 2013 states "mid-shoulder" "isn't abnormal for a 30 to 40-year-old wine".
• Low shoulder: WineBid notes this "occurs in older wines". Decanter mentions Christie's guidance considers a "low shoulder" fill level "and usually only accepted for sale if wine or label exceptionally rare or interesting'".

For Burgundy, Pinot Noir, and wines in similar bottles, WineBid measures ullage in centimeters, because the bottle shape differs. Decanter also confirms that "Burgundy ullage is measured in centimetres, because of the bottle shape".

WineBid provides these Burgundy ullage terms.

• Two centimeters or less: WineBid considers this "an excellent fill for any age and does not need to be mentioned".
• Three centimeters: WineBid states this is "A perfectly normal fill for wines 12 years and older". It is also "an excellent fill level for wines 25 years or older".
• Four centimeters: WineBid considers this "a normal fill for wines more than 20 years old". The same fill is "excellent for wines more than 35 years old".
• Five centimeters: WineBid notes this is "Not uncommon in wines 30 years old or older". Decanter states that "ullage of up to 7cm is relatively normal in 30-year-old Burgundy".

Michael Broadbent, a Master of Wine and senior consultant of Christie's auction, developed a guide for evaluating ullage levels of matured wines in the late 1980s. That guide focused primarily on Bordeaux. This guide is "generally accepted and widely used in the wine market".

Ullage level (in/cm)	Appearance	Assessment
0.12 in (0.3 cm)	High up to the cork	Normal level for young wines
0.2 in (0.5 cm)	High in neck	Good condition for any age
0.6 in (1.5 cm)	Top of the shoulders	Normal for older wines. Good condition for wines over 15 years
1 in (2.5 cm)	Upper part of shoulders	Generally okay in older wines, especially those over 20 years
1.18-1.38 in (3-3.5 cm)	Mid to mid-low shoulders	Possible oxidation. Price should reflect the risk.
2.36-2.75 in (6-7 cm)	Low shoulders to below shoulders	Extremely risky. Possibly undrinkable

You can find more detailed explanations of fill levels and their implications in our guide to wine ullage levels explained.

How does ullage affect a wine's value and drinkability?

Ullage directly impacts a wine's value and drinkability. It signals potential exposure to oxidation and poor storage conditions. WineBid states that "A low ullage can indicate seepage and oxidation of the wine, and affect its value considerably". Decanter quotes Dirceu Vianna Junior MW, who says "ullage lower than midshoulder level poses a much higher risk of spoilage".

Matt Walls, DWWA regional chair for Rhône, states in Decanter that if the "fill level is low, it suggests that air has been seeping into the bottle, which would cause the wine to oxidise". "Generally the greater the amount of ullage, the more potential that the wine has been exposed to harmful levels of oxidation". Decanter also highlights that "low fill levels indicate poor storage conditions, namely high temperature or low humidity". As a wine ages, "the amount of ullage will continue to increase unless a wine is opened, topped up and recorked". David Dudley-Jones of Dudley Jones Fine Wines states in Decanter that "lower fill levels [in the bottle neck] and resultant seepage usually point to heat exposure and poor storage". Julia Sewell, sommelier at The Fat Duck, adds in Decanter that "is often the age of the wine that will determine whether ullage is of concern".

Fortified wines, however, may show different tolerances to ullage. Vintage Port "might be slightly less prone to damage since it is fortified". Madeira wines "can not be damaged by oxidation" because they "are already oxidized". Their unique production process involves "oxidizing the wine through heat and ageing". Sherry, another fortified wine, undergoes fortification after fermentation, which "stops the process so that not all of the sugar is turned into alcohol".

To understand how these factors influence market pricing, you can explore our live fine wine market index.

What else should you check in a condition report?

Beyond ullage, a comprehensive condition report details the state of the cork, capsule, label, and any original packaging. All of these contribute to a lot's overall assessment. WineBid trains its inspectors to document issues with these components.

For the cork, WineBid inspectors "may note either a light or heavy label condition issue". That note "may refer to, but is not limited to, labels that are bubbled, faded, folded". A compromised cork can lead to increased ullage and oxidation.

Regarding the capsule, WineBid inspectors "may note either a light or heavy label condition issue". That note "may refer to, but is not limited to, capsules that are chipped, corroded, cracked, missing, nicked, oxidized, scuffed, soiled, stained, torn, worn, and wrinkled". While often cosmetic, severe capsule issues can sometimes indicate deeper problems.

Label condition is also recorded. WineBid inspectors "may note either a light or heavy label condition issue". That note "may refer to, but is not limited to, labels that are bubbled, faded, folded, loose, nicked, scuffed, soiled, stained, tissue stained, torn, worn, wrinkled, and when a label has writing on it that was not originally placed there by the producer".

The presence and condition of original packaging, such as a "wood or cardboard case", are also noted (WineBid). This can be important for provenance and resale value.

WineBid defines provenance as "The ownership history of a particular wine". It is "particularly important for establishing the estimated value of very old, rare or valuable wines". WineBid states that if there are "questions about the provenance of wines offered for consignment", they "either reject the wines or state clearly on the lot descriptions that the provenance is unknown".

Auction houses may also provide details on storage conditions. WineBid uses terms like "TEMPERATURE CONTROLLED UNIT". That one refers to "compact storage units designed to keep wines within ideal temperature and humidity ranges". Other terms include "PASSIVE CELLAR", meaning "rooms in a residence with no means of maintaining a permanent temperature". Another is "UNDERGROUND/SUBTERRANEAN CELLAR", which is "almost always a cooler environment, less susceptible to damaging light, and generally very still". "PROFESSIONAL STORAGE FACILITY" refers to "lockers in temperature-controlled buildings that can be rented by wine collectors", while "DIRECT FROM WINERY" indicates "wines have been shipped directly from the winery to our Napa Valley warehouse". Understanding these storage details is key to assessing a wine's journey to auction. For more on this, consult our guide on how to store wine.

To comprehensively evaluate auction lots, including detailed condition reports and pricing history, refer to our guide on Christie's and Sotheby's lot notes decoded. Before placing a bid, use our landed-cost calculator to determine your all-in cost.

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