You can read the official rules below.
OFFICIAL RULES FOR THE U.S. AMATEUR WINEMAKING COMPETITION
Entries must be received between October 1 and November 2, 2013. International entries may be received earlier.
1. All entries must be in standard 750ml wine bottles. Dessert wine entries may be submitted in 375ml bottles. No other exceptions.
2. All bottles must be labeled with the following:
- Name of winemaker
- Class & Subclass, and Wine Variety
3. Classify your wines correctly. Dry wines are typically 1% or less sugar.
Fortified wines greater than 16% alcohol belong in the dessert category.
Dessert wines can be sweet, but sweet wines are not necessarily dessertwines.
4. Winners will be invited to present their wines to the Cellarmasters general membership at the “post-fest” Cellarmasters club meeting on January 9th, 2014.
5. Judge’s score sheets and comments will be returned to you after January 10, 2014
INTERNATIONAL ENTRANTS, PLEASE ALLOW ADEQUATE TIME FOR CUSTOMS CLEARANCE
1) This competition is open to persons 21 years of age or older from any nation.
2) Entries are limited to wines produced by amateur winemakers only. An amateur shall be considered as:
• An adult not employed by a commercial winery in a winemaking capacity.
• An adult who is not an owner of a commercial winery. This does not excludepeople who own stock in a commercial winery, provided they are not involvedin the winemaking process.
3) No wines may be produced with the help or facilities of a commercial winery (crushed grapes and unfermented juice from a commercial winery are OK).
4) All wines, entry forms, and fees must be received by the due date. All wines entered must be on the entry form, and all fees must accompany the entry forms. Wines become the property of Cellarmasters and none will be returned. Late entries will not be judged or returned.
5) Wines must be in standard 750 ml wine bottles. They must be clearly labeled with the winemaker’s name, wine class, subclass, and wine variety (grape varietal or wine description) exactly as it appears on the entry form. You may also include appellation and vintage. It is the entrant’s responsibility to select the proper category. The judging chairperson reserves the right to reclassify the wine.
6) The neck of the bottle must be free of labels, shrink-seals, wax, or any other identifying mark. The bottle may have an additional standard wine label as long as it is not significantly larger than a standard commercial wine bottle label and nothing appears on or near the neck.
7) Judging will be conducted on November 23, 2013 and the award winners will be posted on the Cellarmasters web site (http://www.cellarmastersLA.org) promptly. Awards and/or judging score sheets will be mailed in approximately eight weeks.
8) Award metals will be presented for gold, silver, and bronze wines based on the modified Davis 20 point system. Only one award will be given per entry, regardless of how many winemakers worked on the wine.
9)Competition fee is calculated as follows: $12 for the first bottle of any number entered and $10 for all subsequent entries An “entry” is a single 750 ml. bottle of wine. Make money order or check payable in U.S. Dollars to “Cellarmasters.”
10)Cellarmasters reserves the right to change terms & conditions at any time. While great care is exercised in the handling and storage of entries, Cellarmasters is not responsible for the safety of entries, including but not limited to shipment, fire, vandalism, and acts of God.
Enter wines by: Class – Subclass – Wine Variety
Example: “1 – d – Cabernet Sauvignon” OR “2 – b – Chardonnay”
Note: Varietal Wine (wine made from a specific grape or fruit) should be 75% ormore of the listed varietal.
Note: “Estate” wine must be 95% or more fruit grown on the same property.
Class 1: DRY RED GRAPE – VINIFERA
a – Blends
b – Barbera
c – Cabernet Franc
d – Cabernet Sauvignon
e – Carignane
f – Grenache
g – Malbec
h – Merlot
i – Mourvedre
j – Nebbiolo
k – Petite Sirah
l -Pinot Noir
m – Sangiovese/Brunello
n – Syrah
p – Other Varietal
q – Kits and concentrates
Class 2: DRY WHITE GRAPE – VINIFERA
a – Blends
b – Chardonnay
c – Chenin Blanc
d – Gewurtztraminer
e – Viognier
f – Muscat
g – Pinot Grigio
h – Reisling
i – Sauvignon Blanc
j – Other Varietal
k – Kits and concentrates
Class 3: DRY ROSÉ / BLUSH GRAPE – VINIFERA
a – Varietal (please list)
b – Kits and concentrates
c – Other
Class 4: DRY OTHER
a – Stone Fruit
b – Berry Fruit
c – Other
Class 5: SWEET
a – Vinifera Grape
b – Non-vinifera Grape
c – Stone Fruit
d – Berry Fruit
e – Fruit & Wine blends
f – Other
Class 6: SPARKLING
a – All Sparkling Wines
Class 7: APÉRITIF and DESSERT
a – Grape Wines
b – Other
Class 8: DRY COUNTRY WINE & NON-VINIFERA GRAPE
a – Red Native American Grapes (e.g. Concord, Norton), please list
b – Red French-American Hybrid Grapes (e.g. Chancellor, Chambourcin, Baco Noir), please list
c – White Native American Grapes (e.g. Scuppernong, Niagara), please list
d – White French-American Hybrid Grapes (e.g. Aurora, Baco, Seyval Blanc), please list
e – Rosé / blush Native American Grapes
f – Rosé / blush French-American Hybrid Grapes
Class 9: HONEY
a – Mead
b – Melomels, Pyment & Cyser
c – Other Honey-Based Wines
Class 10: UNIQUE
a – All not identified in any previous class or subclass