Bottle Condition & Cork Taint Guide

At The Wine Cru, every bottle is selected with care. Because we specialise in rare and vintage wines, many of our bottles carry the marks of a long and interesting life. Understanding what those marks mean helps you open your wine with confidence. This guide explains what we look for, what you'll see on arrival, and exactly what to do if something doesn't seem right.

How We Inspect Every Bottle

Before any bottle leaves our cellar, we examine it against the following criteria. You'll find condition notes on individual product listings where relevant.

Capsule Condition

The capsule (the foil or wax top) protects the cork during storage. We note:

Excellent — intact, no corrosion or lifting at the base.
Good — minor surface oxidation or slight lift; cork integrity unaffected.
Corroded / Missing — noted explicitly; the wine may still be sound but the cork should be inspected carefully before serving.

Label Condition

Label condition reflects cellar humidity and handling history rather than wine quality. Common grades:

Pristine / Excellent - clean, bright, no staining.
Good / Bin-soiled - light dust, minor scuffing, or typical cellar humidity marks. Normal for aged wines stored in traditional conditions.
Torn / Damaged - noted where significant; does not affect the wine itself.

Wine Level

As wine ages, a small amount may evaporate through the cork, a completely natural process. We describe levels using the standard trade terms:

Into neck / High fill - optimal; minimal ullage.
Top shoulder - very good; the norm for wines under ~15 years.
Upper shoulder - acceptable for older vintages.
Mid-shoulder - noted and reflected in pricing; wine may still be excellent but risk increases.
Below mid-shoulder - always explicitly disclosed; buy with informed expectation.

Storage History

Where provenance is known, we share it. Key factors include whether the wine was cellar-stored from release, professionally warehoused, or sourced at auction. Bottles described as original cellar release or single-owner provenance carry the highest confidence in consistent storage conditions.

What to Check When Your Bottle Arrives

We recommend a brief inspection before you store or serve your wine:

Check the packaging - look for signs of external damage to the shipper box. Photograph any damage before opening it.
Inspect the capsule - any seepage or stickiness around the capsule base warrants closer attention.
Check the wine level - hold the bottle up to a light source. The level should match the condition notes in your order confirmation.
Allow the wine to rest - rare and older wines should rest upright for at least 48–72 hours after transit before serving, to allow sediment to settle.
Taste before a special occasion - if this bottle is destined for a celebration, consider opening it in advance as a precaution.

Understanding Cork Taint (TCA)

Cork taint is caused by a chemical compound called 2,4,6-trichloroanisole (TCA), which can occur naturally in cork bark. It is an industry-wide phenomenoneven the finest producers encounter it. It does not mean a wine has been stored or handled incorrectly.

Common Signs of a Corked Wine

A damp, musty aroma, often described as wet cardboard, damp newspaper, or mouldy basement.
Fruit aromas that seem muted, flat, or stripped away.
A lack of the freshness or complexity you would normally expect on the palate.
Note: TCA does not usually produce off-flavours that are sharp or vinegary, that points to oxidation rather than cork taint.

What Cork Taint Is Not

Reduction - a sulphurous or struck-match note that often blows off with air. Decanting can help; this is not cork taint.
Brett (Brettanomyces) - a farmyard or leather character, sometimes a stylistic feature of certain wines.
Natural sediment - crystals (tartrates) or sediment in aged red wines are normal and harmless.

Further Questions?

If you'd like to discuss a specific bottle before purchasing, its condition notes, provenance, or drinking window, please don't hesitate to get in touch. We love talking wine.