Wine vintage rating 1953

What was the vintage 1953 like?

1953 An outstanding vintage in the fifties. Weather conditions produced excellent ripening with a sunny, very warm summer. A vintage whose wines have shown equally high quality from their youth to their old age. Well-stored wines from all growing areas still have excellent drinking potential. The large wine-growing regions in France and Italy still offer a lot of such wines.

1953 is one of the best Bordeaux vintages of the 1950s: elegant and classic. Very well balanced and very durable. Piedmont was much more difficult.
Such a wine year makes it clear that it is not maximum values that lead to long-lasting wines, i.e. not maximum values for tannin, alcohol or concentration, but the ideal balance between tannin, fruit, acidity, sweetness and alcohol. The right balance can be very different and mean different wine styles: for example, elegance instead of intensity in the 1953 vintage.

Weather in the year 1953

January - February 1953 were very cold and brought plenty of snow. The vegetation was dormant. Spring was mild and dry. Late frosty nights - as often - in parts of Burgundy. After that it got wet and unusually cold in June and July.

The important final phase of grape ripening in August and early September was hot and very dry. The drought stress on the vines, which is so important for aroma development, set in.

Heavy rain set in during the harvest, but this did not significantly affect the quality.

The current stock of wines from the 1953 vintage

All wines from the 1953 vintage are in our own wine cellar and can be shipped immediately or picked up at the wine shop. To the wines of 1953

Good filling levels, good wine quality

The fill level of an old vintage wine reveals important information on the drinkability of the wine.
Of course, the good condition of a wine from an old vintage depends on excellent storage. Above all, the wine must not have frequently changed cellars. Ideally, the wine will have rested in one and the same wine cellar.

But also the cork that sits in each individual bottle is very important. A perfect cork has few pores and keeps the wine stable. If an inferior cork happens to have been used in a bottle, the porous surface will begin to soak up wine and allow micro-quantities of the liquid to evaporate over the decades. Poor fill levels are the result.

A poor fill level therefore also indicates a high risk that the wine bottle could soon begin to leak.

The fill levels explained:
In the bottle neck (high fill to base neck) about 2 cm is perfect for wines.
Top and upper shoulder, ([very] top shoulder), approx. 3 cm is very good for very old wines.
Medium shoulder (mid shoulder), about 4 cm is only acceptable for rare top wines and in individual cases.
Everything below the red line should not be offered any more.

Wine rating

Do you have a 1953 vintage in your wine cellar and would you like to know how much it is worth?

Here are a few tips: in order to still have any value, the bottle must be leakproof. The wine must not be cloudy. It should be of good quality (not supermarket wine).

Search for the wine online without specifying the vintage. If it is a well-known winery, you will find the wine immediately and also the price you have to pay for the current vintage. If the current wine costs from EUR 20.00 upwards, that's a good sign.

The filling level is decisive for the value. Upper shoulder to base neck is required. Medium shoulder is only acceptable for extremely rare, already valuable wines.

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