What our judges are actually looking for — the inside guide to the 2026 Wine Show

Every entrant wants to know the same thing before they send their sample in. What are the judges actually looking for? What separates a gold from a silver? What does a Best in Show wine taste like?

We've sat down with the judging panel to answer those questions honestly, so you can make the most of the time between now and the 20 August entry deadline.

How the judging works

Every entry is tasted blind. The judges do not know whose wine they are tasting, how long it has been in the barrel, or what the entrant's background is. The wine in the glass is the only thing that matters.

Each wine is assessed individually against the judging criteria before being compared to the other entries in its category and class. Medals are awarded to wines that meet the required standard — gold, silver and bronze — and the Best in Show trophy goes to the single most outstanding wine across all categories and classes.

The six criteria judges use

1. Freshness

This is the first thing a judge notices and often the most decisive. A fresh wine is alive — the aromatics lift immediately from the glass, the palate is vibrant, and there is a sense of vitality and energy in the wine even if it is deeply aged and complex.

A wine that is flat, muted or tired fails this criterion regardless of how good it might taste otherwise. Freshness is a function of proper SO2 management, correct barrel levels, and having your wine in good condition at the time you draw down your sample. This is why preparing your barrel properly in the weeks before the deadline matters so much.

2. Category placement

The judges know the categories and classes and they assess whether your wine actually belongs where you've entered it. A wine entered as Complex Rich and Luscious that tastes like a Young Fresh and Fruity will be marked down for category placement, regardless of its other qualities.

This is not about catching entrants out. It is about fair comparison. A fresh, vibrant young Muscat should not be competing against a deeply aged and complex one — they are different wines with different qualities. Entering the right class gives your wine the best possible chance of being appreciated for what it actually is.

Taste your wine honestly and enter it where it fits. If you're unsure, get a second opinion.

3. Aroma

The nose of a fortified wine tells a judge almost everything before it reaches the palate. Judges are looking for clarity, character and complexity on the aroma. What are the primary notes? Is there a secondary complexity developing? Is there anything wrong — VA character, mustiness, excessive sulphur, off aromas?

A wine with a clean, characterful, complex aroma starts the judging process in a very strong position.

4. Flavour and balance

A well-balanced wine has all its elements working in harmony. The sweetness is in proportion to the fruit. The spirit warmth is integrated rather than aggressive. The oak character supports the wine rather than dominating it. No single element is so strong that it overwhelms everything else.

Balance is the criterion that most clearly separates amateur winemaking from excellent amateur winemaking. It is not about having the most of anything — it is about having the right amount of everything.

5. Complexity

The best entries show layers. The aroma opens up in different directions as you return to the glass. The palate develops and evolves rather than delivering one note. Something interesting happens on the finish that wasn't obvious on the first sip.

Complexity develops over time in barrel and cannot be rushed. It is the quality that rewards the barrel owners who have been most patient with their blend and most careful about every addition and adjustment along the way.

6. Overall impression and finish

After all the individual criteria have been assessed, the judge asks a simple question: is this a wine I want another glass of?

A long, satisfying finish is one of the hallmarks of a well-made fortified wine. A wine that lingers on the palate long after the last sip, that leaves you thinking about what you just tasted, that you reach for again — that is the wine that wins gold medals and Best in Show trophies.

Judges taste a lot of wines on show day. The ones they remember when it comes to medal time are the ones that made an impression.

What separates gold from silver

A silver medal wine is good. A gold medal wine is memorable.

The difference is usually found in the combination of freshness and complexity together. A wine can be fresh without being complex. A wine can be complex without being fresh. A gold medal wine is both simultaneously — alive and vibrant on the surface, with genuine depth and development underneath.

The other difference is often confidence. A gold medal wine knows what it is. It is clearly placed in its category and class, it shows those characteristics fully and without apology, and every element is supporting the same impression rather than pulling in different directions.

What wins Best in Show

Best in Show is the single outstanding wine from across all categories and classes. It is the wine that the judging panel returns to after tasting everything and agrees is exceptional by any standard, not just within its own category.

Past Best in Show winners have included wines from multiple categories. There is no single style or age profile that wins. What they have in common is that every single criterion was met at the highest level simultaneously — freshness, correct placement, aroma, balance, complexity and overall impression all firing at once.

If your wine is showing at its absolute best right now and you enter it correctly placed and properly prepared, it has a chance. That's genuinely all it takes.

Frequently asked questions

Do judges provide feedback on every entry?

Our judges provide constructive feedback and recommendations on every entry. If you would like a full technical analysis including SO2 levels and alcohol alongside the judging feedback, include an additional 150ml sample in a separate container clearly labelled "sample for analysis." with the barrel size and current wine volume clearly written on it.

Will the judges move my wine if I've entered it in the wrong class?

Yes. If you enter your wine in Class 2 but the judging panel feels it better belongs in Class 1 or Class 3, they will move it to where it sits best and assess it accordingly. The goal is for every wine to be judged fairly against wines of a similar character, not to penalise an entrant for an honest mistake on class placement.

What we do ask is that you do not enter the same wine in multiple classes hoping to cover your bases. Pick the class you think best fits your wine and trust the judges to move it if needed. If you're genuinely unsure before you enter, get in touch and we'll help you work it out.

What if my wine doesn't win anything?

The judging feedback you receive is genuinely valuable regardless of the result. Understanding what an expert panel found in your wine — what they loved, what they thought could be improved, where they placed it in the style spectrum — gives you a clear direction for the next 12 months of barrel management. Many of our most consistent medal winners entered without medalling in their first year.

How are medals awarded?

Medals are awarded to wines that meet the required standard in each category and class, not on a set number per category. A category could theoretically have multiple gold medals if multiple wines meet the gold standard, or none if no wine meets it. The judging panel assesses each wine on its own merits before comparing across the field.