I’ll bite- what category did you win gold in? But more importantly, you mind sharing the recipe? 
Thats killer man! Love me some blended gueuze…
Sounds like a labor of patience. Someday I’d like to make something like this…
I wouldn’t call it patience, just laziness. Which makes gueuze an excellent style for me. 
I still have a 5 gallon glass carboy of cyser I made in 2000, sitting in the basement. I top off the air lock about once every six months…
My last gueuze I blended, was a combination of 6 beers ranging in age from 6 mos (a 100% brett beer) all the way to a 4 year old lambic. After several tasting sessions, I settled on a perfect ratio of them which gave me a killer gueuze that I blended into one 5 gallon keg. The beer was heavenly and took many medals (no NHC, though) along its life.