Statutes of the Wine Evaluation of the Union of Oenologists

1. Organiser of the competition

UNIE ENOLOGŮ ČR, z.s., with its registered office at Lednice, Slovácká 786, 691 44, ID No.: 03035913, registered in the Register of Societies administered by the Regional Court in Brno under the file number L 19860.

2. Mission and aim of the competition

The mission of the competition is to return Moravian winemaking to complex dry white and red wines fully comparable to the great wines of Europe and the rest of the world (neighbouring countries).

The aim of the competition is to create a system of evaluation of dry wines based on a rigorous analysis and evaluation of organoleptic and analytical parameters, the condition of the wine, the ageing potential and oenogastronomic combinability.

3. Determination of the competition

The competition is open to all wines made from grapes which meet the conditions of these Statutes.

The grapes for the preparation of the wine must come from the Czech Republic only (from the Moravia wine region and the Bohemia wine region).

The producer must be a regular contributor to the Wine Fund (VF) and must have settled all liabilities to the VF.

Wines may be made only from grapes of the quality classification:

  • wine with a late harvest attribute,
  • wine with a selection of grapes attribute,
  • or Moravian Land/Czech Land wine, if it corresponds to one of the above quality categories,


without the addition of sugar and ethanol throughout the vinification process.
The wine, both white and red, must have a residual sugar content (glucose + fructose) of 4 g/l maximum.
The minimum content of alcohol in the wine is 12.0 %, without rounding off

4. Date and place of evaluation

The UO will evaluate the wines at designated meetings on two fixed dates per year (a third, alternative date will be used if the number of samples entered cannot be evaluated in accordance with the competition statutes on the two fixed dates per year).

5. Sample quantity and fee

The minimum quantity of wine to be entered is 600 bottles (750 ml) at the time of entry into the competition, with a sample representing 6 bottles.

The fee for entering a wine for evaluation is CZK 1,000,- including VAT per sample.

The fee must be paid after the wine has been entered on the basis of the invoice, before the wine judging date. Wines with an unpaid entry fee will be excluded from the evaluation

6. Application form

Wines must be registered electronically on the National Wine Centre’s system

The application form must contain at least the following information: name and exact address of the producer, contact telephone number of the producer, ID number, VAT number, e-mail, indication of the wine variety, vintage, attribute and residual sugar content, actual alcohol content in % without rounding.

Before the evaluation, the winemaker (producer) may propose specifics for the organoleptic evaluation – length of decanting or specifics of the vinification process for a better understanding of the wine – e.g. length of time in barrels, orange wine, etc.

Analytical analysis of the wines is also part of the application.

White wines may be registered for evaluation no earlier than 1 November of the year following the harvest.

Red wines may be registered for evaluation no earlier than 1 November two years after the harvest.

7. Sampling

Sampling takes place on the specified dates at least 14 days before the respective evaluation date at BS Vinařské potřeby, Žižkovská 1230, 691 02 Velké Bílovice, or on the same date at the place of evaluation, which is Vinařství Dvořáček LTM, s.r.o., by telephone appointment at 731 546 542.

Samples are taken in batches of 6.

Analytical analysis shall be a part of the samples submitted.

8. Evaluation committee

The evaluation committee is composed of members of the UO, at least 15 current UO members, participation in the evaluation must be announced in advance, participation in the evaluation is documented by a certificate of attendance.

9. Terms and conditions of the evaluation

A bright, well-ventilated room with a temperature of 18-22 °C, protected against extraneous influences

The wines must be poured and served in such a way that the taster has no way of knowing the identity of the sample presented.

The taster shall have a list of the samples submitted, indicating the sample registration number, vintage and variety (category),

The wines will be decanted before the tasting (reds 120 minutes in advance), or as indicated by the applicant in the application.

The wine samples will be evaluated in groups – ‘flights’ – according to the varieties or varietal affinities of the category and then by vintage (in descending order) in suitable glasses.

The wines are served at temperatures of 10-12 °C for white wines and 14-16 °C for red wines.

The objectivity of the evaluation and the impartiality of the processing of the results are absolutely guaranteed. The evaluation slips are archived for three years

10. Evaluation system

The wines are evaluated in five-point increments (e.g. 80, 85, 90, 95 and 100) in order to clearly distinguish the quality of the wine. The final score is given by the average of all the evaluators, without eliminating outliers. For wines with a score of 80 points or less, the taster must state the reason for the score (defects, diseases, etc.).

The tasting panel of UO members will always evaluate a maximum of 20 samples of the wines entered, the other wines will be put off to the next evaluation date. The producer (applicant) will be informed of the result of the evaluation or the date of the next evaluation.


Each evaluated wine will receive as feedback for the producer (applicant) a professional description of the organoleptic characteristics of the evaluated wine.

Each wine evaluated that achieves a final score of 90 points or more will receive, in addition to the expert description of the characteristics of the wine evaluated, a recommended pairing (recommended oenogastronomic combinability).

A list of the evaluated wines with descriptions and, if applicable, photographs of the bottles (if supplied by the applicant) will be published on the UO website.

Wines with a score above 95 points – may be labelled by the producer as “Icon of dry wines of the Union of Oenologists” and will be presented to the UO in this way and recommended for pairing with dishes, including selected dishes by leading Czech chefs.

Results of the wine evaluation competition

Tramín selection of grapes 2021 from Vinařství Dvořáček LTM, s.r.o. (93 points)

An attractive wine of polished bronze colour with golden highlights, with a distinctive typical varietal aroma of white rose, compote fruit, lychee and peony. “A ‘readable’ Traminer backed by terpenes, with a long aftertaste, interesting persistence and potential for further ageing.

Recommended for oriental cuisine, curried chicken, sushi.

Sauvignon late harvest 2021 from Vinařství pod Hradem s.r.o. (91,5 points)

A clean fresh wine with a distinctive varietal nose of gooseberry, white peach and huckleberry, elegant, with a pleasant and very well structured acidity, for immediate drinking and for archiving with potential for further growth.

Recommended with leaf salads with chicken or Gascony salad.

Chardonnay late harvest 2021 from Vinařství Dvořáček LTM, s.r.o. (90,5 points)

The wine is golden yellow in colour, with a distinctive aroma and taste of overripe fruit, apricot, peach and spices, with a subtle touch of wood. Structured acids with a medium-long finish and very good persistence. A wine with great potential, on the rise in quality.

Recommended for sauces, including creamed sirloin, freshwater fish, salmon with hollandaise.

Sauvignon z Vinných sklepů Skalák vintage 2021 (88.95 points)

In the Wine Evaluation competition of the Union of Oenologists, the Sauvignon from Vinné sklepy Skalák vintage 2021, selection of grapes, dry, Nadskalí was evaluated, which according to the competition statute received 88.95 points:

Sauvignon of citrus yellow colour, the aroma is dominated by notes of ripe yellow fruit and grapefruit, accompanied by undertones of spices and baked toast. The palate is full, complex and fruity with a pleasant and fresh aftertaste.

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