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Oregon Wine Competition® 2016 Guide

The 2016 Oregon Wine Competition® is now accepting entries for the August 6th – 7th wine competition. We’re hopeful you will participate in this important event, which showcases Oregon wines while directly benefiting the Asante Foundation and the Children’s Miracle Network. Last year, The Oregon Wine Experience® attracted over 2,000 attendees and raised over $500,000 for children’s healthcare. Please refer to the checklist below for entering your wines into the competition. Wineries may submit and pay for their Oregon Wine Competition® entries via the Wine Competition Entry Form at https://asantefoundation.ejoinme.org/competition through Tuesday, May 31, 2016. Each entry is $50 and there is a limit of 4 entries per winery. Note that a maximum of 300 total wine entries will be accepted this year. All wines for the Oregon Wine Competition® must be delivered by Thursday, June 30, 2016. Please see the Delivering Wine section for more information. Competition results will be announced at the Oregon Wine Experience® Medal Celebration event, Wednesday evening, August 24th. Please see www.theoregonwineexperience.com/medal-celebration/ for more information. If you wish to pour your wines for the public at the Oregon Wine Experience® Grand Tasting event, Sunday afternoon, August 28th, please refer to the Table Reservation section for more information. Please note that there are a limited number of tables available.



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Oregon Wine Competition® 2016 Guide

IMPORTANT: Please read the following section before entering your wine. REQUIREMENTS for Wines Awarded a Gold Medal or Higher: 1. Wineries are required to pour their Gold medal wine(s) at the Oregon Wine Experience® Grand Tasting event, Sunday afternoon, August 28th.

a. If the winery is unable to pour the awarded wine(s) at the Grand Tasting event, the winery



must supply one (1) case of each wine, which will be poured on the winery’s behalf by Oregon



Wine Experience® representatives.



b. Please refer to the Table Reservation section for more information on procuring a table to pour at the Grand Tasting.

2. Wineries are required to donate one (1) case of each Gold medal or higher winning wine to the Asante Foundation and Children’s Miracle Network.

a. The winery will receive significant exposure from this donation, as the wine will be utilized in Oregon Wine Experience® fund raising activities. b. Depending upon demand, wineries may be asked to sell one (1) additional case of their Gold or higher awarded wine to the Asante Foundation at their FOB price. c. The winery will receive two (2) tickets to select Oregon Wine Experience® events.

REQUIREMENTS for Wines Awarded a Silver Medal: 1. Wineries are required to donate six (6) bottles of each Silver medal winning wine to the Asante Foundation and Children’s Miracle network.

a. The winery will receive significant exposure from this donation, as the wine will be utilized in Oregon Wine Experience® fund raising activities b. Depending upon demand, wineries may be asked to sell one (1) additional case of their Silver awarded wine to the Asante Foundation at their FOB price. c. The winery will receive one (1) ticket to select Oregon Wine Experience® events



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Oregon Wine Competition® 2016 Guide

Important Dates The Oregon Wine Competition® is accepting entries for the 2016 competition event between March 1st and May 31st, or until 300 total entries are received. The competition has instituted changes this year with the foremost change being an expansion to include wines produced from grapes grown in officially recognized Oregon AVAs. We hope you will participate in the wine competition event, which not only features renowned judges (www.theoregonwineexperience.com/wine-competition/), but also directly benefits the Asante Foundation and the Children’s Miracle Network. Please take a moment to review all of the information below before submitting your wine(s) into the competition. 2016 Oregon Wine Competition® – Calendar of Events Tuesday, March 1st

Competition entry period begins

Tuesday, May 31st

Competition entry period ends

Thursday, June 30th

Wine delivery period ends

Saturday, August 6th

Competition judging

Sunday, August 7th Wednesday, August 24th

Oregon Wine Experience® Medal Celebration – Medal winners are

6:00 PM – 9:00 PM

announced and awards presented

Sunday, August 28th

Oregon Wine Experience® Grand Tasting – An opportunity for

2:00 PM – 5:00 PM

participating wineries to showcase their wines to event attendees.

A full description of these events is available at www.theoregonwineexperience.com/the-event/

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Oregon Wine Competition® 2016 Guide

Independence All wine entered into the competition will be subject to independent control and verification. No one with a direct winery affiliation will be involved in receiving, storing, preparing the wines for the competition, nor be allowed in the judging room during the competition. Bruce Nicholson of Ashland Partners and Company LLP, a firm that specializes in standards compliance and verification services, shall maintain control of the score sheets and disseminate the results during this year’s competition. Eligibility • Only Oregon licensed wineries are eligible. • All wines entered into the competition must be composed of 100% grapes grown in officially recognized Oregon AVAs and have TTB-approved labels. • Each winery is limited to a total of 4 entries for the competition. • A maximum of 300 total entries will be accepted for the competition. • Wines awarded a medal from a previous Southern Oregon World of Wine competition or Oregon Wine Competition® are not eligible. Oregon Wine Competition® Form All eligible entries are to be submitted via the online form located at: https://asantefoundation.ejoinme.org/competition Please complete all portions of the form as the requested information is needed for the competition and the announced results. Payment is made online during the entry process. There is an entry fee of $50 for each wine submitted to the competition. Table Reservations If you wish to pour your wines at the Oregon Wine Experience® Grand Tasting Event, Sunday afternoon, August 28th, we recommend you reserve a table as there are a limited number of tables available for the event. The table reservation fee is $50 and can be made during the online entry process. After August 1st, if tables are available, the fee will increase to $100. Entry Cancellation Wine competition entries may be cancelled between Tuesday, March 1 and Thursday, June 30, 2016. Following a cancellation confirmation with the winery, a refund of entry fees will be credited. If a shipment has been made prior to cancellation, the winery is responsible for return shipping charges. www.theoregonwineexperience.com www.theoregonwineexperience.com



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Oregon Wine Competition® 2016 Guide

Delivering Wine Please supply four (4) bottles of each wine entered into the competition. The wines are to be delivered to the following address: SHIP TO:

Oregon Wine Competition c/o Bruce Nicholson 525 Bigham Knoll Jacksonville, OR 97530

PHONE (541) 864-1654 EMAIL [email protected]

If wine entries are shipped in more than one box, please indicate the sequence on the box to ensure all entries are received. For example, Box 1 of 3, Box 2 of 3, etc. All wine must be delivered before 5:00 PM on Thursday, June 30, 2016. If you are delivering your wine, deliveries may be made on or before the due date, Monday through Friday between 9:00 AM and 3:00 PM at the Ship To: address shown above. When shipping your wine, please ensure appropriate weather conditions exist so your wine is delivered in optimum condition and that your wine is received by the due date. Judging Process • Two (2) panels of three (3) judges each shall conduct the judging over two (2) days. • Wine evaluation is conducted on a single-blind basis. The vintage, and in relevant cases, the residual sugar and alcohol by volume are provided to the judges. When blended wines are evaluated, the percentage varietal composition is provided to the judges. • The judges score each wine using the American Wine Society 20-point scoring system. Scoring is conducted on a half-point basis. Score sheets are clearly marked with the varietal type and judge’s name. • All wine bottles are completely masked and labeled with a randomly assigned identification code. • Wines are poured at the varietal’s service temperature. During the evaluation of a flight, each bottle’s identification code is matched to an identification code on the glass. The judge’s score sheet is marked with the identification code to match with the judge’s comments and score. • The judges determine how many wines they wish to evaluate in a given flight. • In situations involving a varietal flight with a small number of entries, the judges may elect to merge the smaller varietal flights into a single larger flight. In all cases, varietals are evaluated in a contiguous sequence. • When a large number of wines are entered into a varietal category, several flights may be formed. In such situations, the same panel will evaluate all flights of the same varietal ensuring an equal assessment of the varietal occurs across multiple flights. • Following an independent evaluation of the flight by each judge on a panel, an open discussion of the judges’ findings is permitted. • Score sheets are administered and handled only by the competition chairman. www.theoregonwineexperience.com



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Oregon Wine Competition® 2016 Guide

Medal Awards • Only Gold and Silver medals are awarded. • A Gold medal is awarded to any wine that receives 18 to 20 points on the AWS 20-point scale from any two (2) of the three (3) judges on a panel. Gold medal wines have exceptional quality and exhibit the best varietal character, balance, and structure. Any wine receiving 18 to 20 points from all three (3) judges on a panel is awarded a Double Gold medal. • A Silver medal is awarded to any wine that receives 16 to 17.5 points on the AWS 20-point scale from a minimum of two (2) of the three (3) judges on a panel. Best of Show Awards (“Sweepstakes Award”) The Best of Show award is presented in three (3) categories: • White wines (excluding blush, sparkling, and dessert) • Red wines (excluding blush, sparkling, and dessert) • “Other” which includes blush, sparkling, and dessert wines The candidates for the Best of Show award are the wines that have been awarded the highest-level medal in each category using the following ordered sequence: 1. Double Gold 2. Gold 3. Silver Therefore, any wines awarded a Double Gold medal become the Best of Show candidates and eliminate any wines at lower levels. Similarly, if no Double Gold medals are awarded, then all Gold medals wines become Best of Show candidates, etc. If no medal is awarded in a category, no category wine is eligible for the Best of Show award. The Best of Show award is determined by a single-blind evaluation from all six (6) judges. The Best of Show wines will be evaluated in category flights (White, Red, Other) and the judges will only know the varietal and vintage of each candidate. Additional Information Please visit the Oregon Wine Experience® web site at www.theoregonwineexperience.com to learn more about this week-long event which features a variety of unique wine and culinary experiences designed to promote Oregon wines and raise funds for children’s healthcare. All proceeds from the Oregon Wine Experience® events and the Oregon Wine Competition® go to the Asante Foundation, a 501(c)(3) charity, and the Children’s Miracle Network. Winery specific information for the 2016 Oregon Wine Experience® can be found at www.theoregonwineexperience.com/405-2/ If you have questions regarding the Oregon Wine Competition®, please contact: Bruce Nicholson Oregon Wine Competition® Chairman (541) 864-1654 [email protected]

Asante Foundation (541) 789-5025 [email protected]  

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Oregon Wine Competition® 2016 Guide

2016 JUDGES

Mollie Battenhouse, MW

Richard Jennings

Mollie graduated cum laude from Wesleyan College and later enrolled in the Culinary Institute of America, where she graduated at the top of her class. She obtained her Masters of Wine designation in 2015 and is currently the Director of Sales and Business Development for V.O.S. Selections in New York and New Jersey. Mollie is also an Advanced Sommelier with the Court of Master Sommeliers.

Richard is a wine writer and critic, and was recently honored as one of the “Top 100 Most Influential People in the U.S. Wine Industry” for the second year by IntoWine.com. His blog, RJonWine.com, has been a finalist for numerous awards, including best overall and best writing awards. Richard is also a “favorited” tasting note writer (and most prolific) on CellarTracker, where he has contributed over 35,000 tasting notes.

Bob Foster

Adam Lapierre, MW

Bob is the Assistant Editor of the California Grapevine wine newsletter, and has served as a wine judge for over 25 years. He is the Director of the Mid-American Wine Competition and Chief Judge of the Central Coast Wine Competition in Paso Robles. Bob is also a retired prosecutor, retiring after 33 years of service with the California Attorney General’s Office.

Adam is a Master of Wine based in San Francisco, CA, who began his career working in New York’s Finger Lakes Region. After earning the Certified Sommelier designation from the Court of Master Sommeliers, Adam went on to pursue various credentials from the Wine and Spirits Education Trust. Adam now works as an industry consultant, wine educator, writer and wine judge. He’s also a member of the teaching staff at the highly regarded San Francisco Wine School.

Tim Hanni, MW Tim is a professionally-trained chef and one of the first two resident Americans to successfully complete the examination and earn the title Master of Wine. He is a Certified Wine Educator accredited by the Society of Wine Educators and has been involved with wine and food related businesses, education and research for over thirty-five years. Tim is also recognized for introducing the concept of the “umami” taste phenomenon to the wine and food community.

Luke Sykora Luke Sykora is a senior editor at Wine & Spirits, where he serves as the magazine’s California wine critic. He began focusing on wine in earnest when he moved to San Francisco in 2007, and has since explored vineyards throughout the West Coast as well as in France and Australia. Before joining Wine & Spirits, he earned a MFA from the Iowa Writers’ Workshop and taught writing at the University of Iowa and the University of San Francisco. When he’s not writing about wine, he occasionally writes about beer for DRAFT Magazine.

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