Extracted from my book Drinking Dom Pérignon 1921 to 2013.
Bottle condition
The scale I have used for evaluating the condition of the bottle in which a mature Champagne resides (bottle condition) is based on a very pragmatic approach; that of having drunk thousands of mature Champagnes since 2008.
5 = Perfect bottle
Upon opening, the cork resists strongly, giving a sound, a little pop according to its age. When pouring into a glass, there ought to be clear visible bubbles. The colour of the wine is clear. The nose is clean, you can experience the wonderful scent of the wine. There are no disturbing aromas. You will be able to taste everything, the wine, the vintage, the age. Before opening, when holding the bottle against natural light, the colour is clear, with no leaks. No large amounts of sediment, although the sediment is not a fault in itself.
4 = Excellent
Grade four does not differentiate by outer beauty from the 5 condition bottle. Only upon opening can you find just small hints of earthy aromas, nuts and raisins on the scent. They will fade somewhat with some time. The colour is not completely clear. The cork gives only little resistance when opening. There are some bubbles visible when pouring. Upon tasting, you can feel the acidity is just a bit down from what is perfect. You’re still able to taste the soul of the wine, the vintage. When there is the promise of near perfection, an above 98p experience a condition grade 4 can deduct one or two points from the ratings compared to a condition 5 bottle. With a potentially 94p - 95p wine the difference between is minimal, half a point or a point.
3 = Good
Upon opening, the cork offers almost no resistance. When pouring into the glass there is no visible fizz but when tasting, you can feel that there is some life left in the wine. The taste is dominated by the earthy aromas of nuts and raisins that should not be a part of the wine. An overripe apple is often a part of the palette too. You can still drink if you like the taste. Bottle condition 3 can take down the points of a wine by 2-8 points depending on the potential best points expected. This is the reality for most people drinking mature Champagnes. A bottle condition three should have some bubbles. The colour of the content within the bottle is somewhat unclear. The cork might have an earthy nutty smell. You can’t expect anything near perfection.
2 = Sadness in a bottle
The colour is foggy and much darker than it should be, more on the brown side. The cork usually just lifts out without any resistance. The smell is unpleasant, very strong and off-putting. Burnt rubber and the aroma of medicine.. There are absolutely no bubbles, they all left years ago. If a bottle looks like a bottle condition 2, it usually has the content of a bottle condition 2 too.
1 = Faulty
Same as before but just worse. Much worse. Do not drink it.
You can share the bottle condition scale (print, online, socials) if you mention the source: Source: Drinking Dom Pérignon 1921 to 2013 book written by Edward Kaukoranta. If you share online you must place a link to www.drinkingdomperignon.com. If you share on socials, mention the source as stated above and please also tag me. (I’m EdwardOfChampagne online).