THE MICHELANGELO INTERNATIONAL WINE & SPIRITS AWARDS CATEGORIES


For a more expansive list of categoeries, please click the download link.

ENTRY PROCESS

To enter the 2025 Michelangelo International Wine & Spirits Awards, please follow
the step-by-step process described below.

SUBMIT ENTRY ONLINE
All entries are to be submitted online on the website between 1 April 2025 and 30 June 2025.
CLICK HERE TO ENTER

Producers will need to deliver their samples from 1 July 2025  to 4 July 2025 at Label Mountain, 5b Distillery Road, Stellenbosch between 09:00 and 16:30.

In case producers are not be able to deliver their samples, a courier service should be arranged for their own account.

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 2025 Michelangelo Wine & Spirits Awards to be delivered to Label Mountain from 1 July 2025 to 4 July 2025, during business hours (09:00 to 16:30).

B. SAMPLES REQUIRED PER CLASS OF ENTRY:

  • Wine entries: Six (6) bottles of 750ml or five (5) bottles of 1000ml capacity for each entry must be submitted for tasting. Please submit each entry separately boxed.
  • Brandy entries: Two (2) bottles of 750ml will be accepted.
  • Liqueur and Spirits entries: Three (3) bottles will be accepted.
  • Old Vine Project entries: Three (3) bottles of 750ml will be accepted.
  • Museum Class entries (Golden Oldies): Three (3) bottles of 750ml will be accepted.
  • Pre-Mixes (Ready-to-Drink) entries: Six (6) bottles or cans will be accepted.
  • International entries: Two (2) bottles of 750ml wine or two (2) bottles of 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:
Label Mountain
5B Distillery Road
Bosman’s Crossing
Stellenbosch
7600

E. LATE DELIVERIES:
Late deliveries to be arranged with Michelangelo management, please contact:
Luzaan Kruger: +27 (0) 82 346 9561

Dirk Harris: +27 (0) 82 394 3280
Barry de Vries: +27 (0) 83 225 9000

We will try to accommodate producers as best possible, but timely entry ensures that samples are registered on our system.

F. INDEMNITY
It is the producer’s responsibility to ensure that all samples are delivered to Label Mountain on or before, 5 July 2024. Neither the shareholder, nor the employees of 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.

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

SOUTH AFRICAN ENTRIES:
Early Bird Entries: R1,295.00 ex VAT per entry submitted from 1 April 2025 to 30 April 2025
Regular Entries: R1,450.00 ex VAT per entry submitted from 1 May 2025 to 30 June 2025

INTERNATIONAL ENTRIES:
Early Bird Entries: US$70 / €65 / £55 ex VAT per entry submitted from 1 April 2025 to 30 April 2025
Regular Entries: US$75 / €70 / £60 ex VAT per entry submitted 1 May 2025 to 30 June 2025

All entries are judged according to a 100 point system, based on internationally accepted OIV principles.

  • Grand Prix Award: Top-scoring wine & spirits in all classes
  • Trophy Award: Top-scoring product in class
  • Platinum: 96 points or higher
  • Double Gold: 93 to 95.99 points
  • Gold: 89 to 92.99 points
  • Silver: 86 to 88.99 points
  • No bronze medals or merit awards are awarded.

Incorrect entries are removed, corrected and if necessary- re-tasted by another panel of judges.

All products are judged ‘blind’, meaning that the judges are unaware of the name of the producer or area of production. Only the following information is available to the judges, Varietal, Alcohol, Vintage and Residual Sugar.

The results will be officially announced at the annual awards ceremony.

Seats at the award function are limited and will be offered to entrants according to the weight of the award won, firstly trophy then Platinum then Double Gold winning producers.

Results will be made publicly available via YouTube and the Michelangelo website.

The official Michelangelo International Wine and Spirits Awards award stickers will be available to winning producers.

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 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
  • Variety 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
5B Distillery Road
Bosmans Crossing
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.

CATEGORIES

WHITE WINE

Class 1: Dry Chardonnay *

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
* 5g/l or up to 9g/l if TA <2g/l lower

Class 2: Dry Chenin Blanc *

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
* <5g/l or up to 9g/l if TA <2g/l lower

Class 3: Dry Sauvignon Blanc *

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
* <5g/l or up to 9g/l if TA <2g/l lower

Class 4: Dry White Varieties *

(Other than above-mentioned classes)

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
* <5g/l or up to 9g/l if TA <2g/l lower

Class 5: Dry White Blends *

(Specify at least the first 5 varietals in the blend in descending order)

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)|
* <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 Varietal or blend)

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
** up to 18g/l sugar

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

(Specify Varietal or blend)

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
*** up to 30g/l sugar

BLANC DE NOIR & ROSÉ

Class 8: Dry Blanc de Noir and Rosé *

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
* <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. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
** up to 18g/l sugar

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

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
*** up to 30g/l sugar

RED WINE

Class 11: Cabernet Sauvignon

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

Class 12: Merlot

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

Class 13: Pinotage

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

Class 14: Pinot Noir

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

Class 15: Shiraz

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

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

{Specify Varietal)

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternati

Class 17: Cape Blends *

If wine contains more Shiraz than Pinotage, please enter it in Class 27

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
* >30% Pinotage

Class 18: Shiraz & Rhone Varietal based Red Blends

A. Red Blends which are Shiraz dominant (May include any other grape varietal) **
i) Unoaked
ii) Barrel fermented/barrel matured/oaked (oak alternatives)
** more than 30% Shiraz

B. Red Blends comprised of Rhone Varietals (Grenache, Syrah, Mourvèdre, Carignan and Cinsault)
i) Unoaked
ii) Barrel fermented/barrel matured/oaked (oak alternatives)

Class 19: Bordeaux Blends ***

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
*** Wine Containing 2 or more of the following: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec

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

(Specify the blend)

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

SPARKLING WINE

Class 21: Cap Classique and Méthode Ancestrale

A. Vintage
B. Non-vintage

Class 22: Tank Fermented/Charmat and Carbonated

(Can include Prosecco) Please indicate style

A. Non-vintage
B. Vintage
C. Perlé/Petillant
D. Prosecco
E. 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 Wine is fortified
  • Examples are “Port” (Portugal), “Pineau de Charente” (France) and Commandaria (Cyprus).
Class 23: Muscat (specify red or white) and Hanepoot

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

Class 24: Port style

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

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

Class 25: Other fortified wines (Other than Classes 34 to 40) including Sherries

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)

SWEET WINE

Class 26: Natural Sweet ****

A. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
**** >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. Unoaked
B. Barrel fermented/barrel matured/oaked (oak alternatives)
****** >50g/l sugar

SPIRITS

GRAPE SPIRITS

Class 29: Brandy

A. Pot still 100%
B. Continuous still 100%
C. Blend of stills

Age statement:
i. No vintage or age stated (NV)
ii. 3 – 8 years
iii. 9 – 15 years
iv. 16+ years
v. Pot still 100%: Ages: Single vintage
vi. Pot still 100%: Ages: Solera

Class 30: Wine Spirits

A. Grappa (Italy)
B. Husk Brandy (South Africa)
C. Eau de Vie de Raisin

Age stement:
i. Non-vintage/No age statement
ii. 3 – 8 years
iii. 9 – 15 years
iv. 16+ years
v. Single vintage

Class 31: Flavoured Wine Spirits

A. Buchu
B. Ginger
C. Honeybush

Ages:
i. Non-vintage/No age statement
ii. 3 – 8 years
iii. 9 – 15 years
iv. 16+ years

FRUIT SPIRITS (non-grapes)

Class 32: Fruit Brandy

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

Age statement:
i. Non-vintage (not aged)
ii. Vintage (age given)

Class 33: 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. Unaged
B. Aged
C. Solera (fractional blending)

JUNIPER SPIRITS

Class 35: Gin

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

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

Production method:
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+ years
vi. Single Vintage

OTHER SPIRITS

Class 38: Vodka

A. Grain
B. Potato
C. Other alcohol basis
D. Spiced (state spices/herbs)
E. Flavoured (state flavoring)
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 years
3. Blended over 11 – 19 years
4. Blended 20+ years

B. Single Malts

1. No age statement
2. Single Malts up to and including 15 years
3. Single Malts 15 – 29 years
4. Single Malts 30+ years

C. Other Grains e.g. Rye (Specify grain)
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.

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

‘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

Please state nut used

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. Mead
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
G. Meads (Honey wine, Hidromiel)

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

(Indicate alcohol level plus Varietal or blend)

A 2025
B 2024 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)

READY TO DRINK AND PREMIXES

Class 54: Neutral spirits based

i) Fruit
ii) Spice
iii) Floral
iv) Herbs and bark
v) Other (including lemonade, cola)

Class 55: Tequila-based

i) Fruit
ii) Spice
iii) Floral
iv) Herbs and bark
v) Other (including lemonade, cola)

Class 56: Gin-based

i) Fruit
ii) Spice
iii) Floral
iv) Herbs and bark
v) Other (including lemonade, cola)

Class 57: Rum-based

i) Fruit
ii) Spice
iii) Floral
iv) Herbs and bark
v) Other (including lemonade, cola)

Class 58: Whiskey-based

i) Fruit
ii) Spice
iii) Floral
iv) Herbs and bark
v) Other (including lemonade, cola)

Class 59: Brandy-based

i) Fruit
ii) Spice
iii) Floral
iv) Herbs and bark
v) Other (including lemonade, cola)

Class 60: Vodka-based

i) Fruit
ii) Spice
iii) Floral
iv) Herbs and bark
v) Other (including lemonade, cola)

Class 61: Wine-based

A. Red wine-based (state varietal/s) and mixer
B. White wine-based (state varietal/s) and mixer
C. Rosé based (state varietal/s) and mixer
D. Fortified wine based (specify base wine and mixer)

ALTERNATIVE PACKAGING (INCLUDES BAG-IN-BOX AND TINNED WINE)

Class 62:

A. Red Wine (Please specify details of varietal or blend and vintage if stated)
B. White Wine (Please specify details of varietal or blend and vintage if stated)
C. Rosé (Please specify details of varietal or blend and vintage if stated)
D. Distilled spirits (Please specify base spirits and details of additional ingredients)

UNLISTED

Class 99: Unlisted

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 the production process of the product.