Take this FWIW, IME in entering several competitions a year for more than several years, noted astringency on a score sheet is one of the first things I dismiss. I find it to be one of the most subjective comments noted on any beer I have ever entered and know several other brewers with more experience and much better beers than mine that do the same.
Personally I feel that the flavor/sensation descriptors are so vague that many things can be described as astringent, some in fact actually desirable to the the style. My pale ale was just noted as being astringent and after having several people taste it I am pretty confident that it's just not an issue. One judge noted it as being slight, the other judge (Nationally ranked) noted no such issue.
IMVHO, unless the beer is really mouth puckering, astringency may not even be an issue.