[Section 35(3)(c)]
Element
|
Class of wine
|
Nature of unacceptability
|
1
|
2
|
4
|
Clarity
|
All classes
|
With regard to age, cultivar and type:
| (b) | Sediment, crust, crystals |
|
Colour
|
All classes
|
With regard to age, cultivar and type:
|
Flavour and taste
|
All classes except noble late harvest
|
With regard to age, cultivar and type:
(a) Insufficient cultivar character
| (b) | Excessive wood or vanillin character |
| (d) | Volatile character (such as vinegar and ethyl acetate) |
| (e) | Cork or mouldy character |
| (h) | Faulty cultivar character |
| (I) | Foreign to wine character (such as geranium, oil, paint) |
| (m) | Microbiological spoilage (such as "Brettanomyces”, vinegar and mouse) |
| (o) | Insufficient distinctive wine or style related character |
| (r) | Excessive spirit character |
| (t) | Press juice, stalk and skin character |
|
Flavour and taste
|
Noble late harvest
|
With regard to age, cultivar and type:
(a) Insufficient cultivar character
| (b) | Excessive wood or vanillin character |
| (d) | Volatile character (such as vinegar and ethyl acetate) |
| (e) | Cork or mouldy character |
| (h) | Faulty cultivar character |
| (I) | Foreign to wine character (such as geranium, oil, paint) |
| (m) | Microbiological spoilage (such as "Brettanomyces", vinegar and mouse) |
| (o) | Insufficient distinctive wine or style related character |
| (r) | Excessive spirit character |
| (t) | Press juice, stalk and skin character |
| (v) | Does not have a clearly perceptible noble rot character |
| (w) | Does not have the acknowledged balance in taste between, sugar free extract and acid of a wine made from noble rot grapes |
| (x) | Does not have the full bodied character of a wine with a high sugar free extract |
| (y) | Reveals a caramelised raisin flavour and taste |
|
[Table 4 substituted by regulation 3 of Notice No. 6 of 2018, GG 41370 dated 5 January 2018]
