Rules and regulations for the 2024 Bayleys Hawke's Bay Wine Awards.
To identify, promote and celebrate excellence in wine making in the Hawke’s Bay Region.
To endorse the contribution of viticulture to the economic, cultural and social wellbeing of Hawke’s Bay.
To champion the role of the Hawke’s Bay Agricultural and Pastoral Society to the Hawke’s Bay community.
To secure the continuing financial viability of the competition.
The Competition is owned and managed by Hawke's Bay A&P Society and is structured so that its conduct is the responsibility of the Chair of Judges.
Wine Awards Committee and the Chair of Judges, or either of them shall jointly and severally administer the regulations to achieve the objectives of the Competition as they shall determine.
Entrants to the Competition acknowledge that although Hawke’s Bay A&P Society is managing the Competition, this is not in the context of any purpose expressed and/or implied by the Wine Act 2003.
Class or classes refers to one or more of the classes in the Schedule of Classes.
Designated Winemaker is the person responsible for making the Wine.
Entrant includes an individual winemaker, and in the case of a company includes the officers of that company and the winemaker/s employed by that company for the purposes of this Competition.
Entries are wines entered in the Competition by an Entrant.
Single Vineyard means a wine that is made from at least 95% grapes from a single vineyard
1.1 ELIGIBLE WINES
1.1.1 Open category entries must be wholly made, processed and matured in New Zealand by grape winemakers who are fully paid up members of the New Zealand Winegrowers Ltd Inc and made from grapes where at least 85% of the fruit used was grown in Hawke’s Bay.
1.1.2 Complete winemaking records as recommended in the New Zealand Winegrowers Record Keeping Code of Practice must have been maintained for each entry.
1.1.3 Student category entries must be wholly made, processed and matured in New Zealand by students currently enrolled in a grape growing or wine making programme in a New Zealand tertiary institution. Students may enter their wine within 12months of leaving an institution, the wine must have been made while that student was enrolled. Tutor Signature required on Entry Form. The grapes may be sourced from anywhere in New Zealand.
1.1.4 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 2014, the Food (Safety) Regulations 2002, the Wine Act 2003 and the Fair Trading Act 1986.
1.1.5 No wine may be entered more than once, whether under the same or different labels.
1.1.6 All entries must be clearly and separately labelled under their final commercial label in accordance with 1.1.1. Temporary typed labels may only be used for entries when commercial labels are not available at the date of entry and provided that:
1.1.7 Hawke’s Bay A&P Society and the Chair of Judges may refuse to accept an entry to the Competition. In refusing to accept any such entry, neither of them shall be obliged to furnish reasons for such refusal.
1.2 CLASSES AND NAMES
1.2.1 A wine may only be entered in one Class or Sub-Class listed in the Schedule of Classes.
1.2.2 There is no limit on the number of entries in any Class or Sub-Class.
1.2.3 Wines are eligible for entry into the varietals Classes or Sub-Classes if they comply with the legal requirement for the use of the relevant variety or blend of varieties on a wine label applying in New Zealand.
1.2.4 Subject to 1.2.3, wines labeled blends may only be entered in the appropriate blended Classes and, where appropriate, specify the varietal composition of the wine on the label.
1.2.5 Labels must strictly conform by name to the specific Class schedule in which the wine is entered and include the year of vintage where specified in the Schedule of Classes.
1.3 ENTRIES MUST BE REPRESENTATIVE
1.3.1 All wines comprising the entry must be taken from, and representative of, a homogeneous quantity of wine.
1.3.2 Such wine may be produced in multiple lots or bottling provided that, as far as practically achievable in terms of good winemaking practice:
1.4 PROMOTION, RESULTS AND MEDIA
1.4.1 Entrants agree to supply Hawke’s Bay A&P Society with wines for the Wine Awards Dinner. These will be selected from the medal and trophy winners of the 2023 Awards.
1.4.2 Wines selected will be supplied by entrants when requested and will be delivered subject to instructions notified by Hawke’s Bay A&P Society. Given the promotional advantages accruing to wines purchased for the dinner and the sponsors, wines will be supplied at $125.00 plus GST (12 x 750ml bottles). Prices will not be subject to negotiation.
1.4.3 All wines available for and selected for the Bayleys Hawke’s Bay Wine Awards Dinner must comply with all Regulations.
1.4.4 If required entrants agree to provide a limited number of samples of all wines awarded a Gold medal to Bayleys Hawke’s Bay Wine Awards free of charge for use at a tasting event around the time of the Bayleys Hawke’s Bay Wine Awards Dinner. This wine will be provided to Bayleys Hawke’s Bay Wine Awards upon request.
1.5 RESULTS
1.5.1 The Judging process will be completed at approximately 4pm on the second and final day of Judging. A media release will be published with overall show results, highlights etc.
1.5.2 Booklets will be produced for the Exhibitors tasting and released by the 20th September. These will contain pre audit “Provisional Results”. Medals will be shown, not points. Following the Exhibitor tasting, wineries will be free to issue press releases referring to medals and trophy contenders.
1.5.3 The Audit processes will be carried out over the following few days and all medal and Trophy results confirmed. Any issues arising from the audit will be dealt with and results confirmed. A fully audited and reviewed results booklet will be printed for the Awards dinner and distributed. A press release will be distributed that night announcing Trophies.
1.6 PUBLICITY
1.6.1 Any advertising, promotion or publicity relating or referring to awards, trophies, designations or scores achieved in this Competition must not be false, misleading or deceptive.
1.6.2 References in any advertising, promotions or publicity to awards, trophies, designations or scores achieved in this Competition (including the use of medal stickers) may only be made in respect of wine represented by the entry bearing the label details under which the wine was entered.
1.6.3 In any advertising, promotion or publicity, an entrant may refer only to awards, trophies, designations or scores achieved by the entrant's wines and not (whether expressly or by implication) to the wines or Competition performance of any other entrant or entrants.
1.6.4 Any use of awards or trophies in advertising, promotional or publicity material must be accompanied by a statement of the actual awards and/or trophies won and the year or years in which they were won, and any awards or trophies illustrated must relate to the awards and/or trophies so described.
1.6.5 Only officially approved Bayleys Hawke’s Bay Wine Awards promotional material may be affixed or attached to a bottle (e.g. label, sticker, neck-tag) to refer to an award, medal, trophy, designation or score granted in this Competition.
1.6.6 The name Bayleys Hawke’s Bay Wine Awards must be used in any media, publicity, and signage when associated with results from the awards.
1.7 AUDIT PROCEDURE
1.7.1 All wines entered in the Bayleys Hawke’s Bay Wine Awards may be subject to verification of compliance with the Regulations of the Competition by persons nominated by Hawke’s Bay A&P Society. Refusal to permit such verification will result in immediate expulsion of the Entrant from the competition.
1.7.2 The entrant agrees that Hawke’s Bay A & P Society and/or their nominees may inspect stocks and uplift samples of wines bearing the same name details as the entry held at the premises of the entrant and inspect records of wines bearing the same name details as the entry, and agrees to facilitate such an inspection at a mutually convenient time within five days of the date of such request.
1.7.3 The entrant grants to Hawke’s Bay A&P Society the right to inspect records relating to wines with the same name details as the entry held by the Wine Export Certification Service, with the permission of the New Zealand Food Safety Authority.
1.7.4 Wines available for retail sale may be purchased in the course of the audit.
1.7.5 Wines that are the subject of an audit may undergo sensory evaluation and/or chemical analysis as is appropriate as directed by either Hawke’s Bay A&P Society or the Chair of Judges or both of them.
1.7.6 Any wines found to be in breach of the Regulations of the Competition will be subject to the penalties set out in these Regulations.
1.7.7 Any costs incurred in the audit, investigation and/or analysis of any entry, or in respect of any actions undertaken by or on behalf of Hawke’s Bay A & P Society in relation to verification of compliance with these Regulations, are payable by the entrant.
1.8 PENALTIES
1.8.1 Any entry or entrant found to be in breach of these Regulations, or any entrant, who is found to have engaged in actions that may bring the industry into disrepute or compromise the integrity of the Competition, may be disqualified and any trophies or awards forfeited.
1.8.2 Any breach of these Regulations may be considered by Hawke’s Bay A&P Society either of its own motion or upon receipt of a complaint.
1.8.3 In considering the imposition of such penalties, Hawke’s Bay A&P Society shall act through its Executive or Wine Committee which may delegate the adjudication of the matter to a sub- committee.
1.8.4 In addition to the provisions of these Regulations as they relate to refusal of an entry, disqualification and forfeiture, Hawke’s Bay A&P Society may:
1.9 DISPUTES
1.9.1 The Competition will be organised and supervised by or on behalf of Hawke’s Bay A&P Society.
1.9.2 The decision of Hawke’s Bay A&P Society and/or the Chair of Judges in the matter of any dispute or doubt arising from the interpretation of these Competition regulations or in the conduct of the Competition or in the checking and testing of quantities and/or analyses is final.
1.9.3 In the event of a complaint being received regarding the availability of Competition entries, proof of sale may be requested at the discretion of Hawke’s Bay A&P Society or Chair of Judges.
2.1 CATEGORIES AND MINIMUM STOCK HOLDING REQUIREMENTS
2.1.1 There will be three Categories. Minimum stock holding requirements apply to each entry at time of Judging.
NB – To be eligible for the Champion Commercial Red / White Trophy the minimum
stock holding requirement noted above will be 1000 cases at time of entry and 750 Cases at time of Audit.
2.1.2 The following conditions apply to all entries in the Open Categories
Entries are restricted to commercially bottled wines. Tank or Barrel samples are not permitted.
Entrants shall permit an auditor nominated by Hawke’s Bay A&P Society to verify stockholdings, in accordance with Regulation 1.7 of these Regulations.
Not less than the minimum stock holding requirement for each entry must be available for inspection by the auditor from 15 September 2023.
Not less than the minimum stockholding requirement for each entry must be available for sale under the commercial label in New Zealand from Wednesday 20 September 2023
3.1 FEES AND BOTTLES REQUIRED
OPEN CLASS
Entry Fee for each entry: $65.00 (excluding gst)
Equivalent to four (4) 750ml bottles shall be provided of each entry. If supplied in 375ml bottles, then eight (8) 375ml bottles shall be provided of each entry.
Entry Fee for each entry: $65.00 (excluding gst) per entry set
Entrants are asked to provide 1 bottle of each of the three wines entered in this category.
No Entry Fee
Equivalent to two (2) 750ml bottles shall be provided of each entry. If supplied in 375ml bottles, then three (3) 375ml bottles shall be provided of each entry.
4.1 JUDGING
4.1.1 All entries will be judged on a 100 point scale.
4.1.2 The points of each panel of three judges shall be totaled and awards made in respect of all wines in all categories attaining the following points:
4.1.3 Results will be published in the Catalogue of Results in the applicable category of each class or sub-class and may be used for publicity by entrants.
4.1.4 There is no obligation on Hawke’s Bay A&P Society or the Chair of Judges to release scores to entrants.
4.2 TROPHIES
4.2.1 Trophies will be awarded to the Champion Wine in each class, selected from the gold medals in that class. A Merit Award (Best in Class) will be given in any class that has no gold medals.
CHAMPION WINE OF THE SHOW
The Champion Wine of the Show will be the wine obtaining the top score in a “taste off” of all the trophy winning wines, where all the wines in the tasting are ranked. The Trophy will be awarded to the Winery which produced the winning wine.
The winning winery will be presented with a specialty designed Trophy to keep, a certificate and the Historic Hawke’s Bay A&P Wine Awards Champion Wine of the Show Trophy which will be held for one year.
CHAMPION WINE OF PROVENANCE
This class is to identify and reward wines that have evidenced a capacity to develop grace and complexity over time. It is intended to be a guide to consumers about the cellaring potential of such wines. The aim is to encourage, recognise and reward wine brands of high quality that also reflect a consistency of style over time.
There will be one prize awarded, the Hawke’s Bay A&P Society Outstanding Wine of Provenance Trophy. No other results will be published.
JENNY NILSSON HOUSE OF TRAVEL HASTINGS & HAVELOCK NORTH – HAWKE’S BAY CELLAR DOOR OF THE YEAR
This Award recognises excellence in Wine, Customer Service and Regional Knowledge at a Hawke’s Bay Winery Cellar door. Entry is free of charge however it is a condition of entry that your Cellar Door is open to the general public during the months of September and October unless approval is given by the A&P Society.
The winner will be announced on Thursday 2nd November 2023 at the Bayleys Hawke’s Bay Wine Awards function.
EIT – BEST STUDENT WINE
Top Scoring Student Wine entered in any class
CHAMPION SINGLE VINEYARD WINE OF THE SHOW
The Champion Single Vineyard Wine of the Show trophy will be awarded to the top scoring Gold Medal wine which is produced using at least 95% fruit from a single vineyard.
Entrants are asked to name the vineyard on the entry portal. Please note that an entry in this special category is accepted in good faith and the entrant is expected to hold records to support the single vineyard status of any entry.
CHAMPION COMMERCIAL RED WINE
The winner will be the Gold medal wine with the top score in the following classes:
Merlot and Merlot Predominant Blends, Cabernet Sauvignon and Cabernet Sauvignon Predominant Blends, Syrah, Pinot Noir, Other Premium Red Varietals & Blends, Rosé.
To be eligible for this trophy, wineries must have not less than 1000 cases at time of Judging, with 750 cases at time of Audit.
CHAMPION COMMERCIAL WHITE WINE
The winner will be the Gold medal wine with the top score in the following classes:
Chardonnay, Sauvignon Blanc and / or Semillon, Pinot Gris, Other Premium White Varietals & Blends, Sparkling Wine.
To be eligible for this trophy, wineries must have not less than 1000 cases at time of Judging, with 750 cases at time of Audit.
HAWKE’S BAY A & P SOCIETY CRAGGY RANGE YOUNG VINTNERS SCHOLARSHIP
A Scholarship of $2000 + GST will be awarded to a third year student at the Eastern Institute of Technology studying viticulture or winemaking. The scholarship will be paid direct to the Eastern Institute of Technology towards the winner’s 3rd year course fees. The award-winning young vintner will be
selected by a panel comprising of a representative from EIT, Craggy Range Winery and the Hawke’s Bay A&P Society. Additionally, Craggy Range Winery will give the winner paid holiday work for the 2024 vintage.
The Hawke's Bay A&P Society and Wine Awards Committee have the right to withdraw a class if required to their discretion, and all affected wineries would be advised within 48 hours of entries closing.
5.1 SCHEDULE OF CLASSES
There are 12 Classes as listed below.
Please Note: The Bayleys Hawke’s Bay Wine Awards will require Award winning wines to be available for purchase following Judging. These wines will be used at the Awards Dinner and for promotional purposes. Refer rule 1.4.
Class 1 MERLOT AND MERLOT PREDOMINANT BLENDS
Must consist of 85% Merlot or Merlot as a dominant variety in the blend.
Class 2 CABERNET SAUVIGNON AND CABERNET PREDOMINANT BLENDS
Must have 85% Cabernet Sauvignon or Cabernet Sauvignon as the dominant variety in the blend.
Class 3 SYRAH
Class 4 OTHER PREMIUM RED VARIETALS & BLENDS
Any other single red or blend that doesn’t have Cabernet Sauvignon or Merlot as the principal variety.
Class 5 CHARDONNAY
Class 6 SAUVIGNON BLANC AND/OR SEMILLON
Class 7 PINOT GRIS
(7a) Dry – residual sugar not to exceed 7.5g/L
(7b) Dry to Medium – residual sugar between 7.5g/L & 30g/L
Any wine with a residual sugar level greater than 30g/L to be entered in Class 9 Sweet Wines.
Entrants are requested to state which sub class their entries fall into.
Class 8 OTHER PREMIUM WHITE VARIETALS & BLENDS
8a) Dry – residual sugar not to exceed 7.5g/L
(8b) Dry to Medium – residual sugar between 7.5g/L & 30g/L
Class 9 SWEET WINES
Sweet – Residual sugar in excess of 30g/L
Class 10 ROSÉ
Class 11 PROVENANCE CLASS
This class is to identify and reward wines that have evidenced a capacity to develop grace and complexity over time. It is intended to be a guide to consumers about the cellaring potential of such wines. The aim is to encourage, recognise and reward wine brands of high quality that also reflect a consistency of style over time.
The Judging will comprise of the same label:
A Current vintage: Being the vintage most recently released for sale
B Middle Vintage at least five to nine years older than the current vintage
C Oldest vintage: Being a vintage at least 10 years older
Example A 2021
B 2016 or older
C 2011 or older
Both White and Red wines will be accepted and judged in the same class for the same trophy. In this class there will be one prize awarded, the Hawke’s Bay A&P Society Outstanding Wine of Provenance Trophy. No other results will be published.
Please note if entrants are seeking medals for their current vintage – this will need to be entered separately into the competition and comply with the rules and regulations of the main show.
Entrants are asked to provide 1 bottle of each of the three wines entered in this category, entry fee is $65 + GST per entry set
Class 12 SPARKLING WINE
(12a) Bottle Fermented Style
(12b) Other Sparkling Wines
6.1 PROCEDURE
Completed entry forms (including an acknowledgment of these regulations) and entry fees payable to Hawke’s Bay A&P Society should be posted or entered online to reach Hawke’s Bay A&P Society not later than 6pm Friday 9 August 2024.
NO LATE ENTRIES WILL BE ACCEPTED. Electronic entries are preferred and will be accepted at Wine Show –
https://registration.wineshow.co.nz/
SAMPLE WINE DELIVERY REQUIRED BY:
3pm – Friday 11 September 2024, any wine received after this date will not be judged.
Deliver to:
Wineworks Hawke’s Bay
5 James Rochfort Place, Flaxmere, Hastings 4175
using the delivery label supplied.
If you are a customer of Wineworks Hawke’s Bay, a copy of your labels will be sent directly to Wineworks. Please follow the Wineworks process to authorise samples to be released for judging.
Entry Labels will be prepared from information supplied by the Exhibitor on their entry form and emailed to the email address supplied for placing on bottles.
Please ensure that entry labels supplied are NOT placed over any existing labels on the bottle. All entries become the property of Hawke’s Bay A&P Society.
7.1 THE EXHIBITOR TASTING
The Exhibitor Tasting will start promptly at 3.00pm on Wednesday 4 October 2924 with the Chairman of Judges comments followed by the Exhibitors being able to taste the judged wines.
The Hawke’s Bay A&P Society
Hawke’s Bay Showgrounds
Kenilworth Road
HASTINGS
P: 021 736 907
E: awards@shbap.co.nz
W: www.hbap.co.nz
Event & Sponsorship Manager Jacqui D’Ath
Ph. 021 736 907
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