Proudly Supported by Dan Murphy’s

Auspiced by Marysville Triangle Business and Tourism Inc.

ABN 21 412 762 257

2014 Australian Sparkling Wine Show Entry Form and Tax Invoice

Entry Fee: $40.00 per wine (Inc GST @10%) Entries Close: Friday 29th August 2014

Preferred Name of Winery/Exhibitor (for Awards):

ABN:

Contact Person (for Show Correspondence): Suburb/ Town:

Address of Exhibitor: State:

Postcode:

Telephone:

Mobile:

Winery facebook page: Total No. of Different Wines Entered:

Email: Address for auditing (if needed): Please tick the box to indicate your chosen payment type, and enter any payment details needed ( payment must be received before entry can be confirmed and show labels issued): How did you hear about the Australian Sparkling Wine Show?:

Landline:

Total Entry Fee Paid:

□

Direct Payment (please use Winery/Exhibitor Name used above as your reference): Account Name Australian Sparkling Wine Show BSB 633 000 Account Number 152312427

□ □

Visa or Master Card (2% card fee): Card No:

Expiry date:

$

CCV No.:

Cheque: Payable to: ‘Australian Sparkling Wine Show’

Name: _________________________________________________

Signature: _____________________________________

Declaration: I certify the details on this entry form are true and correct, and I apply to enter the wines listed on this entry form in the 2014 Australian Sparkling Wine Show. I certify that the entries comply with the conditions laid down in the Australian Sparkling Wine Show Regulations Schedule (see pages 4 & 5 of this form). I have read and acknowledge the Australian Sparkling Wine Show Regulations Schedule. Please forward Entry Forms (and any cheques) to: I have completed the entry details required for each wine entered into the Show. Australian Sparkling Wine Show, I permit the Show organisers to contact me about the Show and its related events via my contact details provided. c/o Megan Buntine 53 South Cathedral Lane, Buxton, Victoria, 3711 (Please sign above to acknowledge the points listed in this declaration) Or email forms to: [email protected]

www.australiansparklingwineshow.com.au

Proudly Supported by Dan Murphy’s

Auspiced by Marysville Triangle Business and Tourism Inc. Class No.

Commercial Name of Wine

Vintage or NV

Dosage G.R.S. (gms/ltr)

ABN 21 412 762 257

Batch No/ Date of Disgorgement

Wine Classification Information

Grape Variety/ Varietal makeup and percentage Fermentation Method Time on Lees Grape Variety/ Varietal makeup and percentage Fermentation Method Time on Lees Grape Variety/ Varietal makeup and percentage Fermentation Method Time on Lees Grape Variety/ Varietal makeup and percentage Fermentation Method Time on Lees

For additional entry space please copy the above form or request further forms by email.

www.australiansparklingwineshow.com.au

Proudly Supported by Dan Murphy’s

Auspiced by Marysville Triangle Business and Tourism Inc.

ABN 21 412 762 257

Australian Sparkling Wine Show Classifications Class 1 Sparkling White Wine: • Natural fermentation, bulk or bottle, all varieties and blends, wines that are ineligible for other classes. • Variety and percentages, vintage details, method of fermentation (e.g. méthode champenoise, Charmat) and time on lees if bottle fermented, must all be included on the entry form. • Includes bottle fermented aperitif styles, Charmat tank fermented, dry and medium dry styles (e.g. prosecco), young fruit driven wines from non-classic varieties. Class 2 Sparkling White Wine: • Bottle fermented (méthode champenoise) wines only. Vintage or non vintage. • Minimum time on yeast lees 2 years. • Made from the classic varieties Chardonnay, Pinot Noir & Pinot Meunier and/or blends of these varieties. • Variety and percentage, vintage details and time on lees, must all be included on the entry form. Class 3 Sparkling Red Wine: • Natural fermentation, bulk or bottle, all varieties and blends, and any vintage or non vintage. • Variety and percentage, vintage details, method of fermentation (e.g. méthode champenoise, Charmat) and time on lees if bottle fermented, must all be included on the entry form. Class 4 Sparkling Rosé Wine: • Natural fermentation, bulk or bottle, all varieties and blends, and any vintage or non vintage. • Variety and percentage, vintage details, method of fermentation (e.g. méthode champenoise, Charmat) and time on lees if bottle fermented, must all be included on the entry form. Class 5 Sweet and Fruity Sparkling Wines: • Natural Fermentation, bulk or bottle, all varieties and blends. White, rosé and red. • Variety and percentage, vintage details, method of fermentation (e.g. méthode champenoise, Charmat) and time on lees if bottle fermented, must all be included on the entry form. • Examples are Sparkling Moscato, Asti Spumante, Cuvée Riche styles.

www.australiansparklingwineshow.com.au

Proudly Supported by Dan Murphy’s

Auspiced by Marysville Triangle Business and Tourism Inc.

ABN 21 412 762 257

Australian Sparkling Wine Show Regulations Schedule All classes are open to vignerons and wine makers. 1. All exhibits shall conform to the respective Acts of the State & Commonwealth of Australia, which govern the production of Australian Wines and Brandy, including but not limited to: The Customs and Excise Act; Health Act; Spirit Act and the Regulations relevant to such Acts. 2. All entries to be wholly made in Australia utilizing only Australian sourced grapes. 3. Entry is $40.00 (inc GST) per wine entered. Please keep a copy of this Show Entry Form as your Tax Invoice. Entries close 29 August 2014. Wine exhibits to be received by 3 October 2014. All entries shall be made via the Show Entry Form which can be accessed via the website http://australiansparklingwineshow.com.au/wine-show/ Exhibits shall be delivered in cases properly marked with the exhibitors name to: Australian Sparkling Wine Show Committee c/o Megan Buntine 53 South Cathedral Lane Buxton, Victoria, 3711 Exhibits on which Freight has not been paid shall be excluded from the judging. 4. Entry fees will not be refunded in the event of wines not being received by the due date, withdrawn by the exhibitor or disqualified by the Chief Steward. 5. A wine can only be entered once in the competition. In the case of non vintage wine we would expect a definable variation. For instance a batch number or date of disgorgement for auditing purposes. 6. A maximum of three (3) wines per class from each winery/vigneron may be entered. 7. Minimum quantities to qualify for entry to the Australian Sparkling Wine Show is 40 dozen bottles (or equivalent) of tiraged stock, either disgorged, on lees or finished. • Exhibits of blended wines must represent the prescribed quantity already blended. • Varietal classes must be made from 85%or more of the grape variety claimed on the label. 8. Each entry in each class shall consist of four (4) 750ml bottles.

www.australiansparklingwineshow.com.au

Proudly Supported by Dan Murphy’s

Auspiced by Marysville Triangle Business and Tourism Inc.

ABN 21 412 762 257

9. The Australian Sparkling Wine Show accepts no responsibility for any loss or damage to wines submitted for the competition. 10. All Exhibits shall become the property of the Australian Sparkling Wine Show Committee. Any leftover wines shall be used to support non-profit groups in the Marysville Triangle community, including promotion of the Australian Sparkling Wine Show. This may include sales, to raise funds. 11. It is a condition of entry that exhibitors will make available for purchase, by the Australian Sparkling Wine Show Committee, up to eighteen (18) bottles of any medal-winning wines for the following year’s Australian Sparkling Wine Show awards dinner. The Australian Sparkling Wine Show Committee will pay a maximum of $150.00 per dozen (including all taxes). 12. Labelling: Upon completion of entry form and payment, Show labels will be generated by the Australian Sparkling Wine Show Committee and forwarded to entrants. These Show labels are to be affixed to all bottles being forwarded for competition. All competition exhibits must also bear the commercial label of the product nominated on the entry, or a sticker distinguishing the wine with the same wording as entry forms. 13. The Australian Sparkling Wine Show Committee reserves the right to verify the origin and quantity held as per the requirements of these regulations, of any wine entered. Exhibitors are to complete the entry form to include the location where entries can be audited and a contact name. 14. The Committee reserves the right to accept or reject any entry, and to question exhibitors on detail of entries. 15. Judging will be by panels of three (3) or more judges who will judge all wines independently. The senior member of each panel of judges will tally the score and after consultation, arrive at the final assessment of the wines. Judges will be screened at all times from the exhibits. 16. Exhibits shall be judged out of a total of 60 points and Awards made as follows: Gold Award 55.5 pts and above Silver Award 51.0 - 55.0 pts Bronze Award 46.5 - 50.5 pts 17. The Champion Wine of Show Trophy will be selected by the judging panel from the Gold Medal Award winners. 18. The wine show judging follows the recommendations of the Australian Society of Viticulture and Oenology’s Wine Show Committee. Exhibitors are expected to follow the Winemakers Federation of Australia Code of Practice for The Display of Awards. 19. No protest will be entertained unless made within 7 days of the announcement of the Awards. However, it must be noted that the decision of the judges is final and no discussion will be entered into but the reason for the decision will be given. It should also be noted that any entry might be disqualified if: • the entry is not commercially bottled; and/or • the quantity claimed to be produced is found to be false; and/or • it does not meet all entry conditions

www.australiansparklingwineshow.com.au