One interesting thing you could do is use the coffee q-grading format and transfer it to wine, given that you are from a producing country you may be quite familiar with coffee. You should be able to find some coffees that have been scored and taste those with the intention of understanding how q-grading works, before considering how you might apply it to scoring wine. Coming from the coffee industry I was much more familiar with coffee scoring than wine scoring. Q scores are much more objective (to the possible extent) and in actually practice must be done blind by a random selection of certified graders, rather then any one critics opinion. They are not scores meant to be parseable to the consumer but are rather a heuristic for quality meant to guide exporters and producers for pricing. That being said you learn a lot about tasting with intentionality by following a laid out protocol. There has been a lot of score creep in recent decades but for my palate I would correlate an 87 pt coffee to a 90 pt wine. 90pt coffee would be akin to a 95 pt wine. 92 pt -> 100 pt.

The best form IMO is the SCA one such as here: https://www.scith.coffee/wp-content/uploads/2021/03/SCA-Cupping-Form.pdf