2018 ENTRY REQUIREMENTS

  1. Entries open on Friday 1 June 2018. Delivery of samples may be made only from Monday, 16 July 2018
  2. Entries close on Tuesday 31 July 2018
  3. All entries take place online.
  4. Entry process:
    1. Register online by clicking the Register at the top of the screen.
    2. You will receive a registration e-mail to confirm your registration.
    3. Click on Login at the top of the screen and login with your details.
    4. Click on Awards – Entry
    5. Complete the entry form for each entry and click Submit.
    6. You will receive a copy of your entry via e-mail.
    7. You have completed the entry process.
  1. R995 per entry (excl VAT). This applies to Wine, Spirits and Liqueur entries.
  2. International entries: 80€/70£/95$

Please enclose the following with each wine/spirits/liqueur sample:

  1. Two copies of the entry form for each sample. Please place one inside the box with the WSB (WSR) documents, and attach the other to the outside of the box for identification purposes.
  2. WSB2 or 4 (WSR) forms, to be placed inside the box – must also be uploaded electronically with entry forms.
  3. Samples may be delivered from 16 July, Monday to Friday between 09:00 and 16:30, unless alternative arrangements have been made.
    1. Delivery address: Michelangelo International Wine & Spirits Awards, Longridge Wine Estate, Eikendal Road (off the R44) Somerset West.
    2. For delivery enquiries please contact Dirk Harris on 082 394 3280 or Barry de Vries on 083 225 9000.
    3. Late delivery of samples: Should samples not have been received by close of business on 31 July 2018, such entries will be withdrawn unless prior alternative arrangements have been made.
    4. In case of late delivery, please notify Dirk Harris on 082 394 3280 or Barry de Vries on 083 225 9000.
    5. Late entries may be submitted with permission until 16:30 on Friday, 3 August. A surcharge of R150 (excl VAT) will be applicable per line for late deliveries.
  1. Please submit each entry separately boxed and attach the down-loadable Delivery Label to the outside of every box.
  2. Wine: Six (6) bottles of 750 ml or five (5) bottles of 1000 ml.
  3. Garagiste: four (4) 750 ml bottles.
  4. Brandy: two (2) 750 ml bottles.
  5. Liqueur and Spirits: three (3) bottles.
  6. Golden Oldies Trophy: four (4) 750 ml bottles.
  7. International entries: two (2) 750 ml bottles wine and two (2) bottles spirits with a total volume of 1000 ml, or as arranged with the organizers.
  8. PLEASE NOTE: WE DO NOT REQUIRE ANY MINIMUM STOCK.
    Michelangelo plans to host a number of Michelangelo Winners boutique shows and public tastings during the months immediately following the awards and we would recommend that you reserve sufficient stock of your entries, should these wines/ spirits receive any awards.

Required information to accompany unlabelled entries or barrel and tank samples:

  1. Products entered need not be market ready in order to participate.
  2. We accept tank or barrel samples, (wine or spirits) as well as bottles with temporary labels in cases where producers are awaiting final front and back labels. Such temporary labels should be clear hand-written or computer generated stickers displaying the following information: Producer/Cellar; Name of Wine/Spirits, where applicable; Varietal or Blend and Vintage.
  3. All barrel and tank samples should be accompanied by either a WSB2 (WSR2) certificate or an independent laboratory analysis. Other conditions may apply.
  4. Liqueur and spirits samples should be accompanied by an analysis confirming content and technical information.
  5. Completed entry forms, certification documents, proof of payment of entry fees and samples should reach the organisers by end of business on Tuesday 31 July 2018. Proof of payment required for EFT, but online payment should be motivated.
  6. Late submissions will be considered up to and including Friday, 3 August 2018, providing prior arrangements have been made with the competitions director, Lorraine Immelman, at lorraine@michelangeloawards.com or on 082 556 8679.
  1. The winemaker has to be the producer of his/her own wine from raw material to finished product.
  2. The winemaker has to fund the production of this wine from raw material to finished product.
  3. The maximum production acceptable to qualify for a Garagiste winemaker is 9 000 litres/12 000 bottles/225 x 40 barrels TOTAL PRODUCTION.
  4. The winemaker has to be certified as a Garagiste winemaker and registered with SAWIS.

Definition of craft spirit:

  1. A craft spirit is distilled by a craft spirit producer.
  2. A craft spirit uses only natural products to achieve the end-product’s sensory profile.
    1. Definition of a craft spirit producer:

      1. A craft spirit producer is a distillery who complies with all the following criteria:
      1. Produces end-products containing no more than 100 000 liter absolute alcohol per annum for the distillery.
      2. Distils more than 50% of its annual production of absolute alcohol, from self-fermented raw material, except in the case of gin production, where re-distillation from neutral spirits will be allowed.
      3. Is majority-owned by natural persons.
      4. A distiller with more than 25% equity in the distillery is in direct control of the fermentation, distilling and final blending/mixing.
      5. No process integration computer-based control systems are utilised in the distillery.
      6. All process steps in the production of the end-product (i.e. fermentation, distilling, blending/mixing, infusion, bottling and labelling) shall be performed on the same premises of the distillery.
  1. Wine/Spirits/Liqueurs produced outside South Africa may be entered in the competition.
  2. Such wines/spirits/liqueurs should be accompanied by either an independent laboratory analysis or supporting documentation from the country of origin confirming the chemical analysis.
  3. Where international samples are being sent by courier, each bottle, box and shipment waybill should be clearly marked NOT FOR RESALE. SAMPLES ONLY. Customs cost, import duty and cost of transport of entries will be for the account of the entrant. The Michelangelo International Wine & Spirits Awards will not be responsible for any costs related to the entry.
  1. Wines will be judged in accordance with the variety or type (class) to which it belongs and in which it has been entered.
  2. The international 100 point system is used.
  3. Medals will be awarded in accordance with the methodology for distribution of medals, as follows:
    1. Platinum
    2. Gran d’Or (double gold)
    3. Gold
    4. Gold
    5. Silver
    6. No bronze medals or merit awards are given.
    7. The top scoring one-third of total entries in the Michelangelo International Wine & Spirits Awards will be eligible for medals, and are calculated according to the judges’ final scores. However, where a number of wines qualify for a medal in terms of the medal cut-off point, all wines with that score will be awarded the appropriate medal. Trophies are awarded to class winners as follows:
      1. MCC Grand Prix Trophy
      2. MCC Dessert Grand Prix Trophy
      3. Toneleria Naçional Coffee Pinotage Trophy
      4. JF Hillebrand Pinotage Trophy
      5. Michelangelo Golden Oldie Trophy
      6. Michelangelo Brandy Trophy
      7. Michelangelo Garagiste Trophy
      8. RX South Africa Organic Trophy
      9. Juvenal Chenin Blanc Trophy
      10. TM Mercurey French Style Red Blend Trophy
      11. African Cellar Supplies Methode Classique Trophy
      12. African Cellar Supplies Pinot Noir Trophy
      13. IQ Business Most Innovative Wine Trophy
      14. TRANE Cape Blend Trophy
      15. TRANE International Trophy
      16. Michelangelo Liqueur Trophy
      17. SACDI Trophy for Most Innovative Spirits
      18. SACDI Trophy for Craft Gin
      19. SACDI Trophy for Craft Vodka
      20. SACDI Trophy for Craft Rum
      21. Tsogo Sun Cabernet Franc Trophy

All results, as well as the judging process of The Michelangelo International Wine and Spirits Awards are audited. Our appointed auditors are J Vermooten Chartered Accountants (SA).

  1. The official Michelangelo International Wine and Spirits Awards self-adhesive stickers can be ordered on-line and collected from 25 Herold Street, Stellenbosch. Please indicate on the order form available from this link, should you wish the stickers to be couriered to you.
  2. Once collected or mailed, no stickers will be returned for a refund and the named estate/producers will be held responsible for payment of such stickers.
  3. Unless arranged, all collections must be accompanied by proof of payment or mailed to info@michelangeloawards.com in advanced before collection can take place.

Any reproduction or representation, either total or partial, of the Michelangelo medals, logo, name, or any part whatsoever of the website is strictly forbidden without prior written agreement from the competition organisers. Digital or printed reproduction of medals may not be made without authorisation, and the graphic representation may not be modified or adapted in any way whatsoever.

  • The awards function will take place on Saturday, 29 September at the Tsogo Cape Sun Hotel, 23 Strand Street, Cape Town. Winners will be notified by email prior to the function to allow for priority bookings.
  • Bookings forms for the function will be made available on line.
  • Bookings will be confirmed via e-mail – please ensure that your booking has been confirmed as such before your party’s arrival at the awards function.
  • For further information or other enquiries please contact:
    Lorraine Immelman on 082 556 8679
    or lorraine@michelangeloawards.com

    2018 CLASSES OF ENTRY

    Class 1: Dry Chardonnay *

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older
    * <5g/l

    Class 2: Dry Chenin Blanc ⃰

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older
    * <5g/l

    Class 3: Dry Riesling ⃰(Weisser/Rhine)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older
    * <5g/l

    Class 4: Dry Sauvignon Blanc ⃰(includes entries for the Sauvignon Blanc Trophy)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older
    * <5g/l

    Class 5: Dry Semillon ⃰

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older
    * <5g/l

    Class 6: Other Dry White Varieties ⃰(other than above-mentioned classes)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older
    * <5g/l

    Class 7: Dry White Unwooded Blends ⃰

    A 2018 B 2017 and older
    * <5g/l

    Class 8: Dry White Wooded Blends ⃰

    A Barrel fermented and/or barrel matured 2018
    B Barrel fermented and/or barrel matured 2017 and older
    * <5g/l

    Class 9: Skin Contact/Extended Barrel Aged Whites

    A Skin contact
    B Extended barrel aged, 2+ years

    Class 10: Off-dry/Medium dry/Semi-dry White varietals or blends (>5 -12g/l sugar)

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured any vintage

    Class 11: Semi-sweet White varietals or blends (>5 – 30g/l sugar)

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured any vintage

    Class 12: Dry Blanc de Noir ⃰

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured any vintage
    * <5g/l

    Class 13: Dry Rosé ⃰

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured any vintage
    * <5g/l

    Class 14: Off-dry/Medium dry/Semi-dry Blanc de Noir (<5 -12g/l sugar)

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured any vintage

    Class 15: Off-dry/Medium dry/Semi-dry Rosé (<5 -12g/l sugar)

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured any vintage

    Class 16: Semi-sweet Blanc de Noir (<5 – 30g/l sugar)

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured any vintage

    Class 17: Semi-sweet Rosé (>5 – 30g/l g/l sugar)

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured any vintage

    Class 18: Cabernet Sauvignon

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 19: Merlot

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 20: Pinotage (includes entries for the Coffee/Mocha Style Pinotage Trophy)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older
    D Coffee/Mocha style Pinotage Trophy (<8g/l sugar). Any vintage

    Class 21: Pinot Noir (includes entries for the Pinot Noir Trophy)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 22: Shiraz

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 23: Cinsaut

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 24: Cabernet Franc (includes entries for the Cabernet Franc Trophy)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 25: Other Red Varieties (not mentioned in above classes)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 26: Cape Blends >30% Pinotage (if wine contains more Shiraz than Pinotage, please enter it in Class 27)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 27: Red Blends dominated by Shiraz (>30% Shiraz)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 28: Bordeaux Blends (containing two or more of the following: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec). This includes entries for the French Style Red Blend Trophy

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 29: Red blends (other than Classes 26, 27 and 28)

    A Unwooded any vintage
    B Barrel fermented and/or barrel matured 2018
    C Barrel fermented and/or barrel matured 2017 and older

    Class 30: Méthode Cap Classique and Méthode Ancestrale

    A Unwooded non-vintage
    B Unwooded vintage
    C Barrel fermented and/or barrel matured non-vintage or vintage

    Class 31: Tank Fermented/Charmat

    A Non-vintage
    B 2018
    C 2017 and older

    Class 32: Carbonated

    A Non-vintage
    B 2018
    C 2017 and older
    D Other: Perlé/Petillant
    E Prosecco
    F Lambrusco

    Class 33: French Champagne

    A Unwooded non-vintage
    B Unwooded vintage
    C Barrel fermented and/or barrel matured non-vintage or vintage

    Wine Liqueur: Michelangelo follows the European definition of Wine Liqueur, which means:

    Wine Liqueur/Liqueur Wine contains at least 17.5% alcohol made from wine/concentrated grapes
    Wine Liqueur/Liqueur Wine is fortified

    Examples are “Port” (Portugal), “Pineau de Charente” (France) and Commandaria (Cyprus)

    Class 34: White Muscat (containing at least 75% white Muscat varieties)

    A Unwooded 2018
    B Unwooded non-vintage or 2017 and older
    C Barrel fermented and/or barrel matured non-vintage or vintage

    Class 35: Red Muscat (containing at least 75% Red Muscat varieties)

    A Unwooded 2018
    B Unwooded non-vintage or 2017 and older
    C Barrel fermented and/or barrel matured non-vintage or vintage

    Class 36: Hanepoot/Non-Muscat

    A Unwooded 2018 any Vintage
    B Unwooded non-vintage or 2017 and older
    C Barrel fermented and/or barrel matured non-vintage or vintage

    Class 37: Sherry-style wine

    A Fino/Pale Dry
    B Medium Cream
    C Full Cream

    Class 38: Port style/Cape Ruby

    A Non-vintage
    B Vintage

    Class 39: Port style/Cape Tawny

    A Non-vintage
    B Vintage

    Class 40: Port style/Cape Late Bottled Vintage

    Class 41: Port style/Vintage and Vintage Reserve

    A Vintage
    B Vintage Reserve

    Class 42: Other fortified wines (other than classes 33 – 40)

    A Unwooded 2018
    B Unwooded non-vintage or 2017 and older
    C Barrel fermented and/or barrel matured non-vintage or vintage

    Class 43: Natural Sweet (>20g/l sugar)

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured non-vintage or vintage

    Class 44: Other Late Harvest and Dessert Wines (>20g/l sugar)

    A Late Harvest/Special Late Harvest
    B Ice Wine C Straw Wine

    Class 45: Botrytised wine/Noble Late Harvest (>50g/l sugar)

    A Unwooded 2018
    B Unwooded 2017 and older
    C Barrel fermented and/or barrel matured non-vintage or vintage

    GRAPE SPIRITS

    Class 46: Brandy

    A Pot still 100%
    B Continuous still 100%
    C Blend of stills
    Ages:
    i) No vintage or age stated (NV)
    ii) 3 – 8 years
    iii) 9 – 15 years
    iv) 16 or more years
    vi) Single vintage
    vii) Solera

    Class 47: Wine Spirits

    A. Grappa (Italy)
    B. Husk Brandy (South Africa)
    C. Eau de Vie de Raisin
    Ages:
    i) Non-vintage/No age stated
    ii) 3 – 8 years
    iii) 9 – 15 years
    iv) 16 or more years
    v) Single vintage

    Class 48: Wine Spirits

    A. Buchu
    B. Ginger
    C. Honeybush
    Ages:
    i) Non-vintage/No age stated
    ii) 3-8 yr
    iii) 9-15 yr
    iv) 16 yr and older

    FRUIT SPIRITS (non grapes)

    Class 49: Fruit Brandy

    A. Pip fruits
    B. Stone fruits
    C. Berries
    D. Wild grown/roots
    Ages: i) Non-vintage (not aged)
    ii) Vintaged (age given)

    Class 50: Schnapps Fermented Fruits

    A. Pip fruits
    B. Stone fruits
    C. Berries
    D. Wild grown/roots

    Class 51: Eau de Vie de Fruit (Please indicate which fruit is being used)

    A. Un-aged
    B. Aged
    C. Solera (fractional blending)

    Class 52: Gin

    A. London Dry
    B. Old Tom
    C. Flavoured
    D. Aged
    E. Contemporary

    Class 53: Jenever

    A. Young (Jonge)
    B. Old (Oude)
    C. Korenwijn

    Class 54: Rum

    A. Sugar Cane Juice
    B. Virgin Sugar Cane/Honey
    C. Molasses
    Still:
    a) Pot
    b) Continuous
    c) Blended
    Type:
    1. Non-vintage (not aged)
    2. Aged
    3. Spiced
    4. Flavoured
    Age:
    i) No-vintage or age stated
    ii) 0 – 3 Years
    iii) 3 – 8 years
    iv) 9 – 15 years
    v) 16 or more years
    vi) Single Vintage

    Class 55: Vodka

    A. Grain
    B. Potato
    C. Other alcohol basis
    D. Spiced
    E. Flavoured
    Spiced:
    i) Spices
    ii) Herbs
    Flavoured:
    i) Fruits
    ii) Herbs
    iii) Nuts
    iv) Vegetables
    v) Spices

    The Michelangelo Spirits Category follows the European definition of liqueur, which means:

    Spirit which contains at least 100 g/litre sugar Minimum alcohol level of 15%
    Two exceptions are noted:
    1. Cherry liqueur may contain as little as 70 g/l sugar if made exclusively with alcohol from distillation of cherries (i.e. not alcohol derived from other sources)
    2. Egg liqueur may contain 14% alcohol, which must be mentioned on the label The addition of “Nature Identical Aromas” is permitted, except for certain fruit liqueurs, including
    Pineapple
    Black currant
    Cherries
    Raspberries
    Black berry
    Citrus fruits
    Fruit mince
    Aniseed
    Gentian

    Class 56: Fruit Liqueurs

    A. Berries
    B. Citrus
    C. Coconut
    D. Other fruit liqueurs

    Class 57: Schnapps American Style

    A. Infused Fruits
    B. Infused Spices
    C. Infused Herbs
    D. Others

    Class 58: Nut Liqueurs

    A. Almond
    B. Peanuts
    C. Pecan
    D. Walnut
    E. Hazelnut
    F. Other (combinations [please state] or other nut flavours not mentioned above)

    Class 59: Chocolate Liqueurs

    A. White
    B. Brown
    C. Clear

    Class 60: Coffee Liqueurs

    A. 100 % coffee beans
    B. Other coffee elements

    Class 61: Herbal/Spiced/Botanical:

    A. Elderflower
    B. Anise
    C. Absinth
    D. Peppermint
    E. Ginger
    F. Meads
    G. Other

    Class 62: Cream/Diary Liqueurs

    * Notes to Liqueur Classes:

    We follow the Europeans definition of liqueur: A liqueur is a spirit which contains at least 100g sugar per litre and a minimum alcohol level of 15%. Two exceptions are noted:

    Cherry liqueur may contain as little as 70 g/l sugar if made exclusively with alcohol from distillation of cherries (i.e. not alcohol derived from other sources), and Egg liqueur may contain 14% alcohol, which must be mentioned on the label. The addition of synthetic aromas identical to the natural aroma (‘naturidentischer Aromastoff’) is permitted, except for certain fruit liqueurs, including pineapple, black currant, cherries, raspberries, black berry, citrus fruits, mince, aniseed, gentian. ‘Wine Liqueur’ or ‘Liqueur Wine’ contains at least 17.5% alcohol, made from wine or concentrated grape, and is fortified. The latter is popular in France i.e. Pineau de Charente and in Cyprus the fortified Commandaria made by LOEL is labelled ‘Liqueur Wine’.

    Class 63: Fruit Wines, Flavored Wines, Vermouth and Other Wine Types *

    A White Vermouth
    B Red Vermouth
    C Fortified White Fruit Wines
    D Fortified Red Fruit Wines
    E Meads
    F Sparkling Flavored Wine
    i) Red
    ii) White
    G Still Flavored Wine
    i) Red
    ii) White

    Class 99: Any product which doesn’t fit the aforementioned classes should be entered in this class.

    Please include a detailed explanation of the content (ingredients) and production process of the product.

    2018 TROPHY CODES

    The Trophy Code must be provided with each entry where you are applying for the trophy.

    Trophy Code Trophy Code
    CRAFT RUM TROPHY CR MOST INNOVATIVE WINE: Please motivate your entry in 500 words MIW
    CRAFT VODKA TROPHY CV GARAGISTE TROPHY GAR
    CRAFT GIN TROPHY CG GOLDEN OLDIE TROPHY: white wines older than 5 years and red wines older than 7 years GO
    MOST INNOVATIVE CRAFT SPIRITS: Please motivate your entry in 500 words MICS INTERNATIONAL TROPHY INT
    ORGANIC TROPHY ORG