Notes. 103 



Colonial Wine Competition, 1919— Awards and Judges' 

 Report. 



At the Brewers' Exhibition held towards the close of 1919 at the 

 Royal Agricultural Hall, Islington, London, a number of samples of 

 South xifrican wines were entered in the Colonial Wine Competition 

 and received awards in the following- classes, Australian wines taking 

 all the first prizes : — 



3rd Prize (Class B). — Red, light claret type, two years old or 



over. 

 •3rd Prize (Class. C). — Red, full-bodied. Burgundy type, two 



years old or over. 

 2nd Prize (Class F). — Muscat character and rich white wines, 



over 30 per cent, alcohol, two years old or over. 

 3rd Prize (Class K). — Red, light claret type, two years old or 



over. 

 3rd Prize (Class L). — Red, full-bodied. Burgundy type, two 



years old or over. 



The jurors, reporting on the wines and spirits exhibited, state 

 that owing, unfortunately, to transport difficulties the wines submitted 

 for competition were not so numerous as in the years before the war, 

 and several of the samples were found out of condition and difficult to 

 judge, otherwise the specimens received were of a satisfactory quality. 

 Altogether there were 111 samples of wines and spirits from Australia 

 and South Africa, and these were arranged in classes according to the 

 entries, viz. : — 



Isf.—Lif/ht White Wine.'^. 



These wines were of good character and should be popular, several 

 showing fine quality and a marked improvement. 



2iid. — Red Claret Type. 



This class was well represented, and the wines generally were well 

 made, sound, reliable, and of good style. 



3rd. — Full Burgundy Type. 



This class also had a number of exhibits ; the wines have good 

 body, some fairly pronounced in style, and the quality generally good, 

 althoug'h they did not show such a rich fruity character as some of 

 those submitted in previous years. 



4th. — Sweet Muscatel and Port Types. 



These wines are pleasant and agreeable, and some excellent 

 samples were found in both the light and ruby colours. 



btli. — Sparlding Wines. 



A distinct improvement has been made in this class, some of the 

 samples being of good style and quality and most attractive. 



6^:/?. — Brandy. 



These samples varied considerably in quality and style, one, 

 however, being of special merit. 



Speaking generally, the samples exhibited were of a good market- 

 able variety and well worthy of competing with those from the older 



