ENTER – Michelangelo International Wine and Spirits Awards

ENTRY PROCESS

To enter the 2021 Michelangelo Wine & Spirits Awards, please follow
the step-by-step process described below.

Step 1 - Registration

SUBMIT ENTRY ONLINE
All entries are to be submitted online on the website between 1 June 2021 and 30 July 2021.

Step 2 - Delivery / Courier of Samples

Producers will need to deliver their samples between 26 July 2021 6 August 2021. The location will be provided closer to the date.

Should producers not be able to deliver their samples, a courier service can be arranged. Please contact us for more information and costing.

Kindly note that a competition entry form must be accompanied with all your samples (boxes) as proof that the samples are for competition purposes.

Please do not hesitate to contact us should you have any further queries herein.

A. DELIVERY DATE:
Samples of all products entered into the 2021 Michelangelo Wine & Spirits Awards to be delivered to the Michelangelo warehouse between 26 July 2021 and 6 August 2021, during business hours (09:00 to 16:00).

B. SAMPLES REQUIRED PER CLASS OF ENTRY:

Wine / MCC / Sparkling Wine entries: Six (6) x 750ml bottles or Five (5) x >1000ml bottles for each entry.
For Brandy entries: Two (2) x 750ml bottles
For Liqueur and Spirits entries: Three (3) bottles are required
Old Vine Project entries: Three (3) 750ml bottles or the equivalent
For entries for the Golden Oldies Trophy: Four (4) 750ml bottles
For Pre-Mixes (Ready to Drink): Six (6) 500ml bottles or cans are required, or the equivalent in volume.
International entries: Two (2) 750ml bottles wine and 2 bottles spirits with a total volume of 1 000ml, or as arranged with the organizers.

Samples for each entry must be boxed separately.

C. DOCUMENTS TO ACCOMPANY SAMPLES:

Printed copy of online entry form
WSB / WSR or Lab analysis of sample
Lab analysis for Spirits require Alcohol and Sugar (RS) to be tested.

D. DELIVERY ADDRESS:
Michelangelo Warehouse
Location to be provided closer to the delivery date.

E. LATE DELIVERIES:
Late deliveries to be arranged with Michelangelo management, please contact;
Dirk Harris – 082 394 3280

F. INDEMNITY
It is the producer’s responsibility to ensure that all samples are delivered to the Michelangelo warehouse prior to the commencement of the competition. Neither the shareholder, nor the employees om Michelangelo International Wine & Spirits Awards can be held responsible for the non-delivery or late delivery of samples

Michelangelo and its partners will also not be liable for any loss of fees relating to the transport or courier of samples or the clearing thereof.

Step 3 - Pay Entry Fees

SOUTH AFRICAN ENTRIES:
R1,150.00 ex VAT per entry submitted.

INTERNATIONAL ENTRIES:
US$85 / €70 / £60 per entry submitted.

Step 4 - Award Stickers

The official Michelangelo International Wine and Spirits Awards award stickers will be available to winning producers after the winners have been announced.

Winning producers may only order stickers for products which were awarded a medal. Stickers may not be applied to products which were not awarded a medal during the Michelangelo Wine & Spirits Awards.

Once collected/shipped, no stickers will be returned for a refund and producers will be held responsible for payment of such stickers.

See where to collect your stickers on our Contact Page.

SPECIAL ENTRIES

Unlabelled/Barrel Entries

Unlabelled / Barrel or Tank Samples

Where possible, products should be delivered in market-ready format, with final label and packaging.
The Awards do however cater for products that are not market-ready, in which case the following rules apply:

Product delivered in 750ml bottles, clearly marked with the following information:

Producer Name
Product Name
Varietal or blend (Where applicable)
Vintage (Where applicable)

All samples accompanied by a WSB2 (WSR2) certificate or an independent laboratory analysis. Liqueur and spirits samples should be accompanied by an analysis confirming content & technical information.

Craft Spirits

DEFINITION:
A craft spirit is distilled by a craft spirit producer using only natural products to achieve the end product’s sensory profile.

A craft spirit producer is a distillery that complies with all the following criteria:

Produces end-products containing less than 100,000L of absolute alcohol per annum.
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 is allowed.
Is majority-owned by natural persons.
A distiller with more than 25% equity in the distillery is in direct control of the fermentations, distilling and final blending/mixing.
No process integration computer-based control systems are utilised in the distillery.
All process steps in the production of the end product (i.e. fermentation, distilling, blending/mixing, infusion, bottling and labelling) must be performed on the same premises.

International

Wine/Spirits/Liqueurs produced outside South Africa may be entered in the Awards.

These products should be accompanied by an independent laboratory analysis or supporting documentation from the country of origin confirming the chemical analysis.

International samples sent by courier- Each box and shipment waybill should be 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 organizers will not be responsible for any costs related to the entry.

It is the responsibility of the entrant to ensure that their samples are delivered on time. The organisers will not be held responsible for losses due to entries being delayed for any reason.

All international incoming shipments to be shipped DDP, with the shipping documents made out to the following South African consignee;

Tamasa Trading Wines (Pty) Ltd
Customs Reg # 21585410
Address
25 Herold Street
Stellenbosch
7600
South Africa

Kuehne + Nagel South Africa is Michelangelo’s trusted logistics partner, please contact them for a shipping quotation at the following details;

Jean-Pierre Neethling
SeaFreight Sales Executive

Kuehne + Nagel South Africa Ltd

Tel +27 21 935 6319
Fax +27 21 935 6301
Mobile: +27 (0) 6 09793200
Email: jean.neethling@Kuehne-Nagel.com
www.kuehne-nagel.com

Kuhno logo

Organic Wine

All entrants must submit the relevant certification from a recognised Organic/Biodynamic Wines body in order for the product to qualify for recognition of the Organic trophy.

Golden Oldies

Michelangelo Wine & Spirits Awards encourages the entry of older wines for judging, with special recognition being awarded to wines which have developed with age.

In order be considered for the Golden Oldie award, dry white wines should be at least four years old and all other wines (including sparkling wines) at least eight years old.

WINE CLASSES

WHITE WINE

Class 1: Dry Chardonnay *

A. Unwooded any vintage
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2020
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2019 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 2: Dry Chenin Blanc *

A. Unwooded any vintage
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2020 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 3: Dry Sauvignon Blanc * (Includes entries for the Sauvignon Blanc Trophy)

Class 4: Dry White Varieties *

(Other than above-mentioned classes)

A Unwooded any vintage
B Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older

*(<5g/l or up to 9g/l if TA <2g/l lower)

Class 5: Dry White Blends *

(Blend to be specified)

A Unoaked
i:2021
ii:2020 and older
B i:Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2021
ii: Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 6: Off-dry/Medium dry/Semi-dry White Varieties or Blends **

(Specify variety or blend)

A Unwooded 2021
B Unwooded 2020 and older
C Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage

** (up to 18g/l sugar)

Class 7: Semi-sweet White Varietals or Blends ***

(Specify variety or blend)

A Unwooded 2021
B Unwooded 2020 and older
C Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage

*** (up to 30g/l sugar)

BLANC DE NOIR & ROSÉ

Class 8: Dry Blanc de Noir and Dry Rosé*

A. Unwooded 2021
B. Unwooded 2020 and older
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) any vintage
* <5g/l or up to 9g/l if TA <2g/l lower

Class 9: Off-dry/Medium dry/Semi-dry Blanc de Noir and Rosé **

A. Unwooded 2021
B. Unwooded 2020 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage
** (up to 18g/l sugar)

Class 10: Semi-sweet Blanc de Noir and Rosé ***

A. Unwooded 2021
B. Unwooded 2020 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage
*** (up to 30g/l sugar)

RED WINE

Class 11: Cabernet Sauvignon

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older

Class 12: Merlot

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older

Class 13: Pinotage

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older
D. Coffee/Mocha style Pinotage Trophy ( <9g/l sugar). Any vintage

Class 14: Pinot Noir (Includes entries for the Pinot Noir Trophy)

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older

Class 15: Shiraz

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older

Class 16: Other Red Varieties other than above-mentioned classes

Specify variety.
A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older

Class 17: Cape Blends more than 30% Pinotage*

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older
*(If wine contains more Shiraz than Pinotage, please enter it in Class 18)

Class 18: Red Blends dominated by Shiraz *

Class 19: Bordeaux Blends * (This includes entries for the French Style Red Blend Trophy)

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older
* (Wine Containing 2 or more of the following: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec)

Class 20: Red blends (Other than Classes 16, 17, 18 and 19)

Specify the blend
A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2021
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2020 and older

SPARKLING WINE

Class 21: Méthode Cap Classique and Méthode Ancestrale

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

Class 22: Tank Fermented/Charmat and Carbonated

Can include Prosecco. Please indicate style.

A. Non-vintage
B. 2021
C. 2020 and older
D. Other: Perlé/Petillant
E. Prosecco
F. Lambrusco

FORTIFIED WINE

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

Class 23: Muscat

A. Unwooded 2021
B. Unwooded non-vintage or 2020 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage

Class 24: Port style

(specify style: Ruby, Tawny, LBV, Vintage and Vintage Reserve)

A. Non-vintage
B. Vintage

Class 25: Other fortified wines (Other than Classes 23 and 24)

A. Unwooded 2021
B. Unwooded non-vintage or 2020 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage

SWEET WINE

Class 26: Natural Sweet ****

A. Unwooded 2021
B. Unwooded non-vintage or 2020 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage
**** (>30g/l sugar)

Class 27: Other Late Harvest and Dessert Wines ****

A. Late Harvest/Special Late Harvest
B. Ice Wine
C. Straw Wine
****(>30g/l sugar)

Class 28: Botrytised wine/Noble Late Harvest *****

A. Unwooded 2021
B. Unwooded 2020 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage
***** (>50g/l sugar)

SPIRIT CLASSES

GRAPE SPIRITS

Class 29: 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
v. Single vintage
vi. Solera

Class 30: 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 31: 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

Class 32: 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 3: Schnapps Fermented Fruits

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

Class 34: Eau de Vie de Fruit

Please indicate which fruit is being used.
A. Un-aged
B. Aged
C. Solera (fractional blending)

JUNIPER SPIRITS

Class 35: Gin

A. London Dry
The base spirit must be of agricultural origin (an initial alcoholic strength of at least 96% and completely neutral). The natural botanicals (juniper prominent) is distilledwith the alcohol. Other botanicals such as coriander, citrus peel, cinnamon, almond or liquorice are also distilled with the alcohol. This means that any flavours or botanicals added after final distillation disqualifies a gin from being called a London Dry Gin. By definition it must be dry and not sweetened in excess of 0,1 g/l of the final product.

B. Old Tom
In modern times, it has become rare but has experienced a resurgence in the “Craft Cocktail” movement. It is slightly sweeter than London Dry, mainly aimed at cocktails.

C. Flavoured
A clean-tastting, uncomplicated gin, such as a classic London Dry-style gin with more neutral notes infused with chosen flavorant, such as: Fruit: strawberries, blackcurrants, blueberries; Vegetables: rhubarb, chilli, celery; Herbs & plants: rosemary, thyme, lavender, mint, elderflower

D. Aged
Barrel-aged or barrel-rested

E. Contemporary
Contemporary Gins are gins which have a predominant flavor of anything other than juniper. Juniper is always present, but the gin overall may have a character which emphasizes other botanicals. Contemporary Gin refers to the taste. There are several kinds of contemporary style gin. There are floral contemporary gins, herbal contemporary gins, spice-forward contemporary gins and citrus forward contemporary gins.

In all the cases the botanicals should be clearly indicated on the entry form.

Class 36: Jenever

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

SUGAR CANE SPIRITS

Class 37: Rum

A. Sugar Cane Juice
B. Virgin Sugar Cane/Honey
C. Molasses

Still:
a. Pot
b. Continuous
c. Blended

Style:
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

OTHER SPIRITS

Class 38: 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

WHISKEY

Class 39: Whiskies

A. Blended
1. No Age Statement
2. Blended up to and including 10 year old
3. Blended over 10 to 19 year old
4. Blended 20+ year old

B. Single Malts
1. No Age Statement
2. Single Malts up to and including 15 years old
3. Single Malts over 15 years old up to including 29
4. Single Malts over 30 years old

C. Other Grains such as Rye
D. Bourbon whiskies
E. New makes, White dogs and Moonshine

LIQUEURS

NOTES TO LIQUEUR CLASSES:

Michelangelo follows 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:
1. Cherry liqueur may contain as little as 70g/l sugar if made exclusively with alcohol from distillation of cherries (i.e. not alcohol derived from other sources), and
2. Egg liqueur may contain 14% alcohol, which must be mentioned on the label.
3. The addition of “Nature Identical Aromas” (‘Naturidentischer Aromastoff’) is permitted, except for certain fruit liqueurs which include:

• Pineapple
• Blackcurrant
• Cherries
• Raspberries
• Blackberries
• Citrus fruits
• Fruit mince
• Aniseed
• Gentian

4. ‘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 40: Fruit Liqueurs

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

Class 41: Nut Liqueurs

State nut type/s

Class 42: Chocolate Liqueurs

A. White
B. Brown
C. Clear

Class 43: Coffee Liqueurs

A. 100 % coffee beans
B. Other coffee elements (state flavouring agents)

Class 44: Herbal/Spiced/Botanical Liqueuers

A. Elderflower
B. Anise
C. Absinthe
D. Peppermint
E. Ginger
F. Meads
G. Other (state flavouring agents)

Class 45: Cream/Dairy Liqueurs

OTHER TYPES

Class 46: Fruit Wines, Flavoured Wines, Vermouth and Other Wine Types

A. Fortified White Fruit Wines
B. Fortified Red Fruit Wines
C. Sparkling Flavoured Wine
i. Red
ii. White
D. Still Flavoured Wine
i. Red
ii. White
E. Fermented White Fruit Wines
F. Fermented Red Fruit Wines
H. Meads (Honey wine, Hidromiel)

Class 47: Low alcohol/Non alcohol/De-alcoholised wines

(Indicate alcohol level plus variety or blend)
A 2021
B 2020 and older
C Sugar level:
i. Dry <5g/l or up to 9g/l if TA <2g/l lower
ii) Medium dry up to 18g/l sugar
iii) Semi sweet up to 30g/l sugar
iv) Other (specify)

Class 48: Agave/Mezcal

A Unaged
B Aged

Class 49: Pisco Style

Class 50: Mampoer

Class 51: Witblits

Class 52: Bitters and Vermouth

A Bitters
Please state dominant flavour/s
B Vermouth
i) Red (indicate sugar level)
ii) White (indicate sugar level)
iii) Amber (Ambre or Rosso) (indicate sugar level)
iv) Rosé (indicate sugar level)

Class 53: Virgin Spirits (Low alcohol/Non alcohol spirits)