Wine vintage rating 1957
The 1957 wine year - first dry in the spring, then frost, a cool August and a hot September - October for the harvest. 1957 - How should the vintage be rated? First of all: the year 1957 is now very, very long ago. It depends on the state of preservation of each individual bottle. It is therefore of no use if we know that this and that region and this and that winery were very good in 1957 if the bottle was poorly stored and comes to us in a pitiful condition. We only offer you really good bottles.
In principle, it must also be a high-quality 1957 wine so that it can even be said to have storability. A winery with a long famous history, with excellent soil, so a classic old value is suitable. It should be a wine that is still important today.
Weather in the year 1957
Good filling levels, good wine quality
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.