The Australian Sparkling Wine Show (ASWS) is the only dedicated sparkling wine show in Australia. Our objective is to showcase and provide nationally recognised opportunities and benchmarking for Australia’s sparkling wine producers.

Entries for the 2017 ASWS were open from the 1st to 31st of August:

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Key Dates:

  • Entries Open: 1 August 2017
  • Entries Close: 31 August 2017
  • Delivery of Entries: between 11th and 29th September
  • Judging: 17 October 2017
  • Marysville Community Tasting: 18 October 2017
  • Trophy Presentation & Exhibitor/Trade Tasting (Melbourne): 26 October 2017

2017 Classes:

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. bottle fermented, 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, young fruit driven wines from non-classic varieties.
  • Regions to be identified

Class 2: Sparkling White Wine (Traditional Method)

  • Bottle fermented (traditional method) 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
  • Regions to be identified
  • Variety and percentage, vintage details and time on lees, must all be included on the entry form.

Class 3: 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. traditional method, bottle fermented or Charmat) and time on lees if bottle fermented, must all be included on the entry form.
  • Must be labelled as Rosé
  • Regions to be identified

Class 4: 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. traditional method, bottle fermented or Charmat) and time on lees if bottle fermented, must all be included on the entry form.
  • Regions to be identified

Class 5: Sweet and Fruity Sparkling Wines

  • Natural Fermentation, bulk or bottle, or carbonated all varieties and blends. White, rosé and red.
  • Variety and percentage, vintage details, method of fermentation (e.g. traditional method, bottle fermented, Charmat or Carbonated) and time on lees if bottle fermented, must all be included on the entry form.
  • Examples are Sparkling Moscato, Moscato, Cuvée Riche styles.
  • Regions to be identified

Class 6: Prosecco Sparkling Wine

  • Natural Fermentation, bulk or bottle, for Prosecco sparkling wines.
  • Variety and percentage, vintage details, method of fermentation (e.g. traditional method, bottle fermented or Charmat) and time on lees if bottle fermented, must all be included on the entry form.
  • Regions to be identified

Rules:

View the 2017 ASWS Rules

2017 Judges:

Chair of Judges – Ian McKenzie

With over 45 years’ experience in the wine industry and 30 years of judging wine, Ian is widely recognised as one of the most senior and highly esteemed wine judges in Australia.

Panel Chairs:

Tony Jordan and Ed Carr.