Step 2: Product Approval

Export approval must be obtained for each product. Two samples of the finished product (as it will be presented to consumers, except in the case of bulk wine) must be forwarded to the AWBC Compliance Centre, accompanied by a Continuing Approval Application and a copy of all labels. Analysis details for each wine and the FOB export price must be provided. 

Each new blend of wine must be submitted for Continuing Approval. For two parcels of wine to be considered part of the same blend, each component must have been stored in the same vessel at some stage in the winemaking process. The only allowable adjustments to each component are those essential to maintain physical, chemical and microbial stability of the wine. 

Random checks are undertaken to ensure a product being exported is compatible with the original samples for which approval was given.

Wine inspection procedures

Wine submitted to the AWBC Compliance Centre for export approval undergoes several tests.

The labelling and analytical detail provided is checked for compliance with domestic requirements, including the blending regulations. Compliance with the Australia New Zealand Food Standards Code (FSC) is required where the import market has no requirements that conflict with the FSC.

Where the destination country has specific requirements, the product must comply with the import markets requirements and with the FSC in every other respect.

Finally the product is masked and presented to the AWBC’s Wine Inspectors for a sensory evaluation. The inspectors assess each sample to ensure that it is both sound and merchantable and free from any winemaking faults. They may seek a subsequent independent analysis if necessary. A wine may be rejected if, in the inspector's judgement, it is faulty.

If inspectors approve the wine, it will be issued with a continuing approval number. For example, 31129GL/99999 indicates the continuing approval number is 99999, the package type is glass and the expiry is 31st December 2009.

Re-submitting a wine

If a wine is rejected at the initial inspection, the second bottle will be put forward to the next available panel - in most cases this will be the following business day. Wines affected by cork taint will be reviewed by the initial panel and if both bottles are rejected for cork taint, the exporter may resubmit two further samples to a second panel. Supporting documentation can be provided for consideration after the sensory evaluation.

Subject to the review panel procedures, a wine rejected a second time may not be exported.

Review panel

Where a grape product is rejected at the second inspection on the basis that it is not sound and merchantable, an exporter may apply in writing to the AWBC, within 30 days of the date of notification of the rejection, to have the decision referred to a review panel.

An application for referral to a review panel may be accompanied by written evidence not provided to the wine inspectors at the initial or second inspections, supporting the claim of the exporter that the wine is sound and merchantable.

The relevant fee must be paid before the panel is convened. The fee covers costs incurred by the Corporation in convening the panel. The panel will consist of at least five wine inspectors, none of whom were involved in prior inspections of the product.

The exporter must submit up to 12 samples of the grape product as requested by the Corporation or, if required, must allow a representative of the Corporation to randomly select up to 12 samples of the product from stock held by, or on behalf of the exporter.

The review panel will conduct a blind sensory evaluation of all but two of the samples. The remaining samples will be retained by the Corporation for a period of 6 months. The review panel will have regard to any additional written evidence provided by the exporter.

If the panel is not unanimous in its determination, the decision of the majority will prevail. The exporter will be notified in writing within 2 working days.

AWBC inspectors

Inspectors are drawn from the wine industry and ideally have some experience in wine show judging at a regional or state level. New appointees may be required to attend an ‘advanced wine assessment’ course conducted by the Australian Wine Research Institute.

Inspectors work on a roster basis in pairs. One is required to have a technical/winemaking background while the other may have a commercial background in wine sales or marketing.

Continuing Approval

Continuing Approval applications are applied according to the following packaging types: 

• Glass: 18 months
• Alternative Packaging: 12 months*
• Bulk Wine or Soft-pack:
  • Non-fortified: 3 months
  • Fortified: 6 months
  • Grape spirit: 12 months