Wine Fill Levels: The Bordeaux Shoulder Scale Explained

The fill level of a wine bottle, known as ullage, is a key indicator of its condition and potential value, especially for older vintages. Wine auction houses and retailers of mature wines pay close attention to ullage levels when determining resale value. For Bordeaux-shaped bottles, wine fill levels are typically described using a shoulder scale. Abbreviations like BN, VTS, TS, HS, MS, LS, and BS indicate the wine's position relative to the bottle's shoulder. Producers aim for initial fill levels of 0.2-0.4 inches (5-10mm) at bottling. Some wine is naturally lost over time through cork absorption and evaporation, as Dirceu Vianna Junior MW states in Decanter. This means that the significance of a specific fill level depends heavily on the wine's age. A fill level that is normal for a 40-year-old wine would be a serious concern for a young vintage.

What do BN, VTS, TS, HS, MS, LS, and BS mean on a wine lot?

These abbreviations denote the wine's position relative to the bottle's shoulder. Each term represents a specific rung on a widely accepted ladder of fill levels. Auction houses often publish their own interpretations of these terms, but the underlying meanings generally agree.

Abbreviation	Level Description (WineBid)	Age Context (WineBid)	Age Context (Decanter, Christie's guidance)	Age Context
BN (or no indication)	Base of neck or higher	Perfect fill level for any bottle of any age	Not explicitly listed, but "much below the bottom of the neck" is a concern (Matt Walls)	0.2 in (0.5 cm) High in neck: "Good condition for any age"
VTS.	Very top shoulder	Excellent fill level for any wine more than 20 years old	Not explicitly listed	Not explicitly listed
TS.	Top shoulder	Acceptable and normal fill level for wines 15 years of age and older; very good for wines 35 years of age and older	Normal for any claret 15 years or older	0.6 in (1.5 cm) Top of the shoulders: "Normal for older wines. Good condition for wines over 15 years"
HS.	Not explicitly listed	Not explicitly listed	Not explicitly listed	1 in (2.5 cm) Upper part of shoulders: "Generally okay in older wines, especially those over 20 years"
MS.	Mid shoulder	May be normal for a wine that is 40 years old or older	Isn't abnormal for a 30 to 40-year-old wine	1.18-1.38 in (3-3.5 cm) Mid to mid-low shoulders: "Possible oxidation. Price should reflect the risk."
LS.	Low shoulder	Occurs in older wines	Risky and usually only accepted for sale if wine or label exceptionally rare or interesting	2.36-2.75 in (6-7 cm) Low shoulders to below shoulders: "Extremely risky. Possibly undrinkable"
BS.	Not explicitly listed	Not explicitly listed	Not explicitly listed	Not explicitly listed

This scale, particularly Michael Broadbent's guide, is widely used in the wine market as an evaluation tool for various wines. You can explore how these BN/TS/HS/MS/LS scale mapped to lot value on 1982 Mouton Rothschild and Lafite lots might influence auction results for specific vintages.

How does fill level relate to wine condition?

The fill level is a strong indicator of a wine's health. A lower fill level means more air in the bottle, which accelerates the aging process, according to Wine-Searcher Limited. Dirceu Vianna Junior MW states in Decanter that "ullage lower than midshoulder level poses a much higher risk of spoilage." Matt Walls, DWWA regional chair for Rhône, further explains in Decanter that "the fill level is low, it suggests that air has been seeping into the bottle, which would cause the wine to oxidise."

Oxidation can lead to various wine faults, including a dulling of aroma and "cardboard," "straw," or "hay-like" aromas. In extreme cases it brings "wet wool," "wet dog," or "varnish-like" aromas, according to the AWRI. Acetaldehyde can impart "over-ripe bruised apples" or "sherry" characters. It can increase as wines age due to chemical oxidation of ethanol, the AWRI states. High levels of volatile acidity, perceived as the "odour of vinegar," can also indicate issues, according to the AWRI. So can ethyl acetate, with an "odour of nail polish remover."

Abnormally low fill levels often point to poor storage conditions, such as high temperature or low humidity, as David Dudley-Jones of Dudley Jones Fine Wines notes in Decanter. For a deeper dive into understanding these factors, consider reviewing our guide on wine ullage levels explained.

Does bottle storage position affect fill levels?

For microagglomerated cork stoppers, the storage position of the bottle does not influence oxygen transfer, according to a 2023 study by Chanut et al. That holds whether the bottle stands vertical (cork in contact with vapor) or lies horizontal (cork in contact with liquid). This study, published in PNAS Nexus, investigated the evolution of oxygen barrier properties of microagglomerated corks (Diam 5 type) over 24 months. The team used miniaturized bottle systems and model wine. The researchers found that the oxygen diffusion coefficient of the cork stopper alone was not modified regardless of the storage position.

The study's findings align with some existing literature. That work also reported no significant effect of storage position on oxygen transfer for microagglomerated stoppers. However, the question of storage position has not always been settled in the literature. Some studies yielded divergent results. For those looking to optimize their how to store wine practices, focusing on temperature and humidity remains paramount.

How do temperature and humidity affect fill levels?

Temperature and humidity significantly impact the integrity of the bottle-cork system and, consequently, wine fill levels. Empirically, wines should be stored at temperatures around 12-16°C (50-59°F), according to Chanut et al. Long-term storage also requires a humidity level of 70% or so, as Dirceu Vianna Junior MW states in Decanter. Relative humidity above 50% is required for good elasticity of cork-based closures, according to Chanut et al.

The Chanut et al. study found that the oxygen diffusion coefficient of the cork stopper alone remained unchanged at various temperatures over 24 months. High storage temperatures still strongly increased oxygen transfer at the glass-cork interface. At 35°C, a temperature easily reached during bottle shipping, the barrier properties of the bottleneck-cork system remained stable for up to 9 months. Beyond this duration, a significant increase in oxygen transfer at the glass-cork interface was observed. At 50°C, this alteration occurred within the first 3 months of storage. This increased transfer at higher temperatures could come from a partial melting of the cork's surface treatment agent. That agent combines paraffin and silicone. A modification of the stopper's mechanical properties is the other candidate, according to Chanut et al. The study noted that the liquid:solid ratio of the coating increased from 6% at 20°C to 19% at 35°C and 41% at 50°C.

Conversely, relative humidity above 80% has been found to increase the risk of mildew formation on the outer surface of cork, according to Chanut et al. These factors are crucial for preserving your fine wine investment.

Are fill levels measured differently for Burgundy?

Yes, fill levels are measured differently for Burgundy wines. Their bottle shape differs from Bordeaux and Cabernet Sauvignon bottles, as WineBid explains. For Burgundy, fill levels are historically measured in centimeters, indicating the space between the cork and the wine, according to WineBid.

Christie's guidance, cited in Decanter, states that "condition and drinkability of Burgundy is less affected by ullage than its equivalent from Bordeaux," adding that "ullage of up to 7cm is relatively normal in 30-year-old Burgundy." This contrasts with Bordeaux bottles, where a low shoulder fill is considered risky. Matt Walls points out in Decanter that "Burgundy bottles are a little harder to gauge due to their gradually tapering shape." For more information on the region, explore our Burgundy producer atlas.

What should you check before buying a bottle with low fill?

Before committing to a purchase, especially for older bottles with lower fill levels, establish the wine's provenance. That step is paramount to minimize risks, advises Dirceu Vianna Junior MW in Decanter. Matt Walls suggests in Decanter that you should "think twice before buying" a Bordeaux bottle if the fill level is "much below the bottom of the neck." Julia Sewell, a sommelier, recommends that if the level looks particularly low, it is best to open and taste the wine before making a final judgment.

Beyond the fill level, you can perform several checks without pulling the cork to gain clues about the wine's condition. Decanter suggests you can "shine a strong light at the punt to get clues about the level of sediment and abnormal loss of colour," "cut the capsule to inspect the condition of the cork and check for signs of seepage," or "gently touch the cork to ensure it does not move." While fill level is a helpful guide, Matt Walls cautions that "not a totally reliable measure of condition however; you do sometimes come across old bottles with a very low fill that have remained in good nick." Julia Sewell agrees that "the clues can only be confirmed once the wine is tasted." Understanding these nuances is crucial for making informed decisions when you how to buy wine at auction. Keep an eye on the broader market index for context on pricing trends.

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