Expected fill level on 1975 GruaudLarose

For those that have bottles, a question about fill levels. The bottle I ordered arrived at my home on a day where the daytime high was 3 degrees above freezing. The contents were not frozen solid, but rather a slushy consistency. I was not that troubled by this, as I suppose it beats getting it too hot. I put it in my basement first, which is a rather cold 47 degrees right now, and left it there for a couple of days to "warm up" slowly. After that, I moved it to my 58 degree wine cellar unit. Basically I tried to warm it up as slowly as it was possible for me to do. In any case, I noticed that the fill level was lower than my 5-10 year old bottles of Bordeaux. From reading Parker's Bordeaux book, having a somewhat lower fill is normal, but I'm not sure what is normal and to be expected. This particular one is what I'd describe as "base neck" level. There is wine about 3-5mm into the neck, but no further. Is this normal, or is it a cause for concern?

I agree with Art (nice to read you here again, Art!) and Cwdjrx. This fill sounds just fine, even pretty good. Odd about the slushy consistency, I've not observed any bottle to that at ~2C. Perhaps it got colder than you thought.

If it has a great provenance you should be OK, but of course it's always risky to transport a wine as old and delicate as this. Let us know how it turns out. But do let it rest for a good while before trying.

-E

-- Emery Davis by removing the well known companies