NZ Wine Rater

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CONDITIONS OF ENTRY

Judging fee NZD $75 + GST. (NZD $86.25) per wine

No of bottles: 1 if under screw cap, 2 if under cork (per entry)

Entries must be wholly made from grapes grown in New Zealand and processed and matured in New Zealand under the direction of an Eligible Winery.

All Entries must comply with all applicable legislative requirements relating to the composition and labelling of wine, including the Australia New Zealand Joint Food Standards Code, the Food Act 1981, the Food (Safety) Regulations 2002, the Wine Act 2003 and Regulations and the Fair Trading Act 1986.

No wine may be entered more than once, whether under the same or a different label.

No unfinished tank or barrel sample can be entered.

The wine sample supplied for judging must conform in both quality and style to that made available for sale in the general marketplace.

All entries should generally be clearly and separately labelled under their final commercial label.

However, for wine that has been finished and bottled in cleanskin but is as yet unlabelled a temporary typed label may be used provided that the details on said label accurately reflect the details that will appear on the final commercial label and can only apply to one specific label even if the wine is released under more than one label.

There are no stockholding requirements.

We are happy to evaluate library releases provided they have not been entered for evaluation by NZ Wine Rater before - however these will not be published on our website.

Trial wines are also accepted, but these will not be published on our website.

There will be no refunds of entry fees once a wine is entered, even for wines that do not arrive in time for judging.

All wines entered become the property of the NZWineRater.com

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STEP 1: Enter your supplier information*.
*if entering wines for more than one supplier, you will need to perform a separate entry for each of the suppliers

All fields (except 'Notes') are required.
SUPPLIER INFORMATION
Winery
Street Address
Suburb
City/Town
Post Code
Contact Person
Email
Phone
Notes (optional)
Save Details for next time?	Yes, save these details for next time.
	SAVE SUPPLIER DETAILS AND ENTER WINES

Entry 1	Remove This Entry
Full Wine Name	(as you wish the name of the wine to appear in publication)

Vintage	Enter "NV" (without quotes) for non-vintage wines.

Region of Origin

R.R.P. ($)	(for publication)

Style Class	1A. Unoaked - Fresh/Fruity Style Where the emphasis is on the fruit character, no oak, little or no lees ageing and MLF optional.
	1B. Unoaked - Vinous Style Made in a more retrained, Chablis style, no oak, lees ageing and partial or full MLF.
	2A. Barrel ferment/matured - Elegant style Made in a more retrained, mineral style - whole bunch pressed, minimal use of new oak barrels, fermented and aged in mostly older barrels.
	2B. Barrel ferment/matured - Full-bodied style Made in a rich, more powerful style engaging more involvement of any of the following techniques; partial skin contact, use of solids in the fermentation, lees stirring, fermentation in barriques/hogsheads/puncheons, higher percentage of new oak barrels.
	3. Minimal Intervention 'Natural' and skin-contact wines
	4. Sweet Wines

Entry 1	Remove This Entry
Full Wine Name	(as you wish the name of the wine to appear in publication)

Vintage	Enter "NV" (without quotes) for non-vintage wines.

Region of Origin

R.R.P. ($)	(for publication)

Style Class	1. Fresh/Fruity Classic, fresh, and fruity style with a focus on purity of fruit, no use of barrels and intended for immediate drinking.
	2. Restrained/Vinous Made in a more retrained, mineral style, may have a small percentage of barrel fermentation/maturation using old barrels or a small percentage of new barrels. The oak influence however is subtle. Lees maturation and even the use of MLF to add complexity, richness and texture.
	3. Barrel Ferment/Matured Oak influence is more obvious, making a more full-bodied style of SB. A majority of the wine was fermented in barrel, be that old and/or new barrels. Lees ageing and perhaps MLF partial or full has been used.
	4. 'Natural'/Minimal Intervention Made using minimal winemaking influence, little or no additives such a SO2, unfiltered wines and pétillant naturel

Entry 1	Remove This Entry
Full Wine Name	(as you wish the name of the wine to appear in publication)

Vintage	Enter "NV" (without quotes) for non-vintage wines.

Region of Origin

R.R.P. ($)	(for publication)

Select Wine Variety Class	1A. Riesling - Fresh/Fruity Style Classic, fresh and fruity style with a focus on varietal fruit characteristics, no use of barrels. 1B. Riesling - Restrained/Vinous/Complex Style Made in a more restrained, mineral style, may have barrel fermentation/maturation, lees maturation to add complexity, richness and texture. 2A. Pinot Gris - Fresh/Fruity Style Classic, fresh and fruity style with a focus on varietal fruit characteristics, no use of barrels. 2B. Pinot Gris - Restrained/Vinous/Complex Style Made in a more retrained, mineral style, may have barrel fermentation/maturation, lees maturation to add complexity, richness and texture. 3A. Gewurztraminer - Fresh/Fruity Style Classic, fresh and fruity style with a focus on varietal fruit characteristics, no use of barrels. 3B. Gewurztraminer - Restrained/Vinous/Complex Style Made in a more retrained, mineral style, may have barrel fermentation/maturation, lees maturation to add complexity, richness and texture. 4A. Viognier - Fresh/Fruity Style Classic, fresh and fruity style with a focus on varietal fruit characteristics, no use of barrels. 4B. Viognier- Restrained/Vinous/Complex Style Made in a more retrained, mineral style, may have barrel fermentation/maturation, lees maturation to add complexity, richness and texture. 5. Other Single Grape Varieties Grüner Veltliner, Arneis, Albariño, Pinot Blanc, Chenin Blanc etc. 6. Blends (of more than one variety) This includes co-fermented field blends and wines blended post fermentation. 7. All Varieties and Blends - ‘Natural’/Minimal Intervention Made using minimal winemaking influence, little or no additives such as SO2, unfiltered wines and pétillant naturel. Where skin contact is the main style determinant use class below. 8. All Varieties and Blends - Skin Contact/Amber/Orange Wine There may be some overlap with Class 7, but this class is for wines where skin maceration character and structure are most fundamental to the style of the wine. 9A. Sweet Wine - Late Harvest/Fresh/Fruity Style This class is for fresh and fruity styles with a focus on varietal fruit characteristics, perhaps cryo-extraction, no use of new barrels. 9B. Sweet Wine - Rich, Full-bodied Styles This is for more weighty styles with high levels of botrytis and/or significant barrel fermentation/maturation influence.

Entry 1	Remove This Entry
Full Wine Name	(as you wish the name of the wine to appear in publication)

Vintage	Enter "NV" (without quotes) for non-vintage wines.

Region of Origin

R.R.P. ($)	(for publication)

Select Wine Variety Class	Sparkling Wine Sauvignon Blanc Riesling (Please state RS) Pinot Gris (Please State RS) Chardonnay Other Single White Grape Varieties (Please state variety and RS) Other White Blends (Please state varieties and percentages if known) - this includes co-fermented field blends and wines blended post fermentation. Minimal intervention 'Natural' and skin contact wines Sweet White Wines (Please state variety/varieties) Rose Pinot Noir Merlot and Merlot dominant Blends (please state other varieties and approx. percentage) Syrah and Syrah dominant blends Cabernet Sauvignon and Cabernet Sauvignon dominant blends (please state other varieties and approx. percentage) Other Single Red Varieties (please state variety) Other Red blends (please state varieties and percentages if known) Minimal Intervention Reds - Any Variety or blend (Please state the variety(ies)
Fresh/Fruity or Vinous?	Fresh/Fruity Style
	Vinous Style
Elegant or Full-bodied?	Elegant/Restrained Style
	Full-bodied Style

Entry 1	Remove This Entry
Full Wine Name	(as you wish the name of the wine to appear in publication)

Vintage	Enter "NV" (without quotes) for non-vintage wines.

Region of Origin

R.R.P. ($)	(for publication)

Style Class	PINOT NOIR
	1A. Low/no oak Fruity Style Fruit forward wines with winemaking techniques to preserve varietal fruit characters, which may or may not include; carbonic maceration, whole berry component, shorter maceration time, maturation in tank, or old barrels, including short maturation.
	1B. Elegant/Vinous Style More restrained, medium-bodied, perhaps ‘European’- influenced styles with an emphasis showing complexity and the ability to age in the bottle. This may include winemaking techniques such as whole bunch fermentation, or a percentage of whole bunches, whole berry or crushed berries in the fermenter, longer maceration time, the use of commercial or natural yeast, maturation in barrel and may include a percentage of new oak.
	1C. Bold/Full-bodied Style Bold, full-bodied styles with emphasis on fruit weight and structure, achieved by using winemaking techniques suggested in 2A, and matured in oak barrels, possibly including a higher percentage of new oak.
	Merlot and Merlot dominant Blends.
	2A. Lighter-bodied /elegant /low oak / fruity style Lighter/elegant styles with an emphasis on forward, fresh fruit, may include shorter maceration time, cooler fermentation temps with little or no oak influence and perhaps an earlier bottling.
	2B. Bold/full bodied style Fuller bodied styles which may include winemaking techniques such as, longer maceration time, cap management techniques to extract tannin and colour, warmer ferment times to aid extraction, barrel maturation, bottling after one year or longer.
	Syrah and Syrah dominant blends
	3A. Lighter-bodied /elegant /low oak / fruity style Lighter/elegant style with an emphasis on forward, fresh fruit, may include shorter maceration time, cooler fermentation temps with little or no oak influence and perhaps an earlier bottling.
	3B. Bold/full bodied style Fuller bodied styles which may include winemaking techniques may include winemaking techniques such as, 100% whole bunch or percentage of whole bunch, longer maceration time, cap management techniques to extract tannin and colour, warmer ferment times to aid extraction, barrel maturation, bottling after one year or longer.
	Cabernet Sauvignon and Cabernet Sauvignon dominant blends
	4A. Lighter-bodied /elegant /low oak / fruity style Lighter/elegant styles with an emphasis on forward, juicy fruit, may include shorter maceration time, cooler fermentation temps with little or no oak influence and perhaps an earlier bottling.
	4B. Bold/full bodied style Fuller bodied styles which may include winemaking techniques such as, longer maceration time, cap management techniques to extract tannin and colour, warmer ferment times to aid extraction, barrel maturation, bottling after one year or longer.
	Other Red Varieties and blends
	5A. Lighter-bodied /elegant /low oak / fruity style Lighter styles with an emphasis on forward, juicy fruit, may include shorter maceration time, cooler fermentation temps with little or no oak influence and perhaps an earlier bottling.
	5B. Bold/full bodied style Fuller bodied styles which may include winemaking techniques such as, longer maceration time, cap management techniques to extract tannin and colour, warmer ferment times to aid extraction, barrel maturation, bottling after one year or longer.
	6. Minimal Intervention Reds - Any Variety or blend Made from any red grapes using minimal intervention, Little or no SO2, unfiltered.

Purchase Your Rating Stickers

Stickers are only available to entrants who have earned them. Each purchase of stickers is vetted. Stickers are $40 (+GST) per 1000. Freight is $4.35 (+GST) for the North Island, $8.70 (+GST) for North Island Rural, $8.70 (+GST) for South Island (Rural or not). 96 - 100 Exceptional These classic wines are amongst the finest produced in NZ and are worth extra effort to seek out for their distinguished character. 93 - 95 Excellent Genuinely distinctive wines that stand out for their superior quality and character. 90 - 92 Highly Commended Very good wines with pleasurable character. 88 - 89 Wine of Merit A well-balanced wine with character above the ordinary.
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