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CURRENT VINTAGE WINE CLASSES - 2009VINTAGE TABLE WINES
(Max 3 entries per class, Minimum quantity 1000 litres, 4 x 750ml or 8 x 375ml,
Nominated variety must contain not less than 85% of that variety – exceptions are classes 5, 10 and 11)
Class 1: Chardonnay
Class 2: Riesling
Class 3: Sauvignon Blanc
Class 4: Semillon
Class 5: Of other nominated varieties or blends (other than those eligible for class 1 to 4 – varieties and percentages to be stipulated on entry form)
Class 6: Sweet White (varieties, percentages and sugar level to be stipulated on entry form)
Class 7: Pinot Noir
Class 8: Merlot
Class 9: Shiraz
Class 10: Cabernet Sauvignon
Class 11: Other nominated red varieties or blends (other than those eligible for classes 7 to 10 – varieties and percentages to be stipulated on entry form)
Class 12: Rose Style (varieties and percentages to be stipulated on entry form)
Class 13: Light dry red wines for early consumption, any variety or blends
2008 VINTAGE TABLE WINES – WHITE
(Max 3 entries per class, Minimum quantity 1000 litres, 4 x 750ml or 8 x 375ml)
Class 14: Wines from highly aromatic, floral varieties such as Riesling, Gewurtztraminer, Frontignac, etc., and blends thereof
Class 15: White table wines without oak treatment and of less aromatic fruit variety such as Chardonnay, Semillon, Chenin Blanc, Sauvignon Blanc, Trebbiano, etc., and blends
Class 16: White table wines Chardonnay with oak fermentation and/or maturation
Class 17: White table wines of Semillon, Chenin Blanc, Sauvignon Blanc, Trebbiano, etc., And blends with oak fermentation and/or maturation
Class 18: Sweet White (varieties, percentages and sugar level to be stipulated on entry form)
2008 VINTAGE TABLE WINES – RED
(Max 2 entries per class, Minimum quantity 1000 litres, 4 bottles per entry)
Class 19: Pinot Noir
Class 20: Merlot
Class 21: Shiraz
Class 22: Cabernet sauvignon
Class 23: Other nominated varieties or blends (other than those eligible for classes 15 to 17 – varieties and percentages to be stipulated on entry form)
Class 24: Rose Style (varieties and percentages to be stipulated on entry form)
2007 VINTAGE OR OLDER WINES – WHITE
(Max 3 entries per class, Minimum quantity 500 litres, 4 bottles per entry)
Class 25: Table wines from highly aromatic floral varieties such as Riesling, Gewurtztraminer, Frontignac etc., and blends thereof
Class 26: Table wines without oak treatment and of less aromatic fruity variety such as Chardonnay, Semillon, Chenin Blanc, Sauvignon Blanc, Trebbiano, etc., and blends
Class 27: Table wines of less aromatic fruit variety such as Chardonnay, Semillon, Chenin Blanc, Sauvignon Blanc, Trebbiano, etc., and blends with oak treatment and/or maturation
Class 28: Sweet White (varieties, percentages and sugar level to be stipulated on entry form)
2007 OR OLDER VINTAGE TABLE WINES – RED
(Max 3 entries per class, Minimum quantity 500 litres, 4 bottles per entry, Nominated variety must contain not less than 85% of that variety – exception is class 25)
Class 29: Pinot Noir
Class 30: Merlot
Class 31: Shiraz
Class 32: Cabernet Sauvignon
Class 33: Other nominated varieties or blends (other than those eligible for classes 29 to 32 – varieties and percentages to be stipulated on entry form)
PREMIUM FORTIFIED WINE CLASSES – ANY VINTAGE
(Max 3 entries per class, Minimum quantity 500 litres, 4 bottles per entry)
Class 34: Tawny Port – not to exceed 6 baume
Class 35: Vintage Port – not to exceed 6 baume
Class 36: Muscat – any baume
Class 37: Sweet White Dessert Wine – any baume
SPARKLING WINES
(Max 3 entries per class, Minimum quantity 500 litres, 4 bottles per entry – Bottle fermented sparkling wines)
Class 38: White wine made from Chardonnay, Pinot Noir, Pinot Meunier or blends thereof
Class 39: White wine made from other varieties/blends, not eligible for class 38
Class 40: Red or Pink wines made from red varieties/blends
MUSEUM CLASSES – 2004 AND OLDER VINTAGES
(Mature wines, possibly with potential for further maturation. Not necessarily commercial wines. No limit on entries per class. Each entry to consist of 3 bottles. Quantity – 20 dozen 700+ ml or equivalent bottles. Sweet White Table wines to include sugar levels. Entries in this class only eligible for the Museum Trophy)
Class 41: Dry White – fragrant and flowery varieties or blends (Riesling, Traminer, etc.)
Class 42: Dry White – soft fruity and flinty varieties or blends
Class 43: Sweet White – fragrant and flowery varieties or soft fruity varieties (Sauternes, Barsacs Styles, etc.)
Class 44: Dry Red
DEVELOPMENTAL WINES
(Max 3 entries per class, Minimum quantity 100 litres, 4 bottles per entry)
NB. Viticultural and/or winemaking process to be attached to the entry form
Class 45: Table wine-White
Class 46: Table wine – Red
Class 47: Sparkling
(No quantity limit, 2 bottles per entry)
CLASSES 48 TO 63 MADE FROM GRAPES
Class 48: Still red table wine, predominantly Merlot 2009 vintage
Class 49: Still red table wine, predominantly Cabernet Sauvignon 2009 vintage
Class 50: Still red table wine, predominantly Shiraz 2009 vintage
Class 51: Other nominated red varieties or blends (other than those eligible for classes 48 to
50), varieties and percentages to be stipulated on entry form) 2009 vintage
Class 52: Rose Style (varieties and percentages to be stipulated on entry form) 2009 vintage
Class 53: Still white table wine highly aromatic any style 2009 vintage
Class 54: Still white table wine from less aromatic fruit variety any style 2009 vintage
Class 55: Sweet White (varieties, percentages and sugar level to be stipulated on entry form) 2009 vintage
Class 56: Still red table wine, predominantly Merlot 2008 and older
Class 57: Still red table wine predominantly Cabernet Sauvignon 2008 vintage and older
Class 58: Still red table wine, predominantly Shiraz 2008 and older
Class 59: Other nominated red varieties or blends (other than those eligible for classes 56 to 58)
varieties and percentages to be stipulated on entry form, 2008 and older
Class 60: Still white table wine, any style 2008 vintage and older
Class 61: Sweet White (varieties, percentages and sugar level to be stipulated on entry form) 2008 and older
Class 62: Fortified grape wine (Ports, Liqueurs, etc)
Class 63: Any grape wine not eligible for classes 48 to 62 (Rose or Sparkling)
CLASSES 64 TO 70- OTHER THAN MADE FROM GRAPES
Class 64: Still table wine style made from fruit, fresh or dried other than berries/plums – dry
Class 65: Still table wine style made from fruit, fresh or dried other than berries/plums – sweet
(SG 1.020 and over)
Class 66: Still table wine style made from berries/plums, fresh or dried – dry
Class 67: Still table wine style made from berries/plum, fresh or dried – sweet
(SG 1.020 and over)
Class 68: Mead or Cider
Class 69: Any non-grape wine style, sparkling and fortified – excluding ciders
Class 70: Non-grape wines not eligible for class 51 to 56 eg., veg, herbs etc.
(2 bottles per entry)
(Open to schools that incorporate a wine making course in the curriculum)
Class 71: White wine made from grapes, denote sugar levels and variety
Class 72: Red wine made from grapes, denote variety/blend
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