I'm going to impartially comment on both sides of this one:
A. You got some consistent feedback on a couple of your beers. I see the word fruity (estery) on three beers, and I see oxidation notes on two beers. Whether or not the judges know what they are doing, if you're getting the same feedback on multiple beers, there is probably something in your beer-making process that can be improved.
Personally I find that the best part of competitions, finding the room to improve. Your beers don't look bad, better than average, but it sounds like there were some things that detracted from them being 'great'.
-Fermentation temps. This is a very misunderstood topic. When people(yeast companies) talk about the proper temperature for yeast, they mean the actual temperature of the fermenting wort. Room temperature and fermenting beer temp can be up to 10* F different. The Fermstrips everyone uses also don't give that good of an idea. They seem to read the 'average' temperature between the ambient air, and the temp of the wort.
You say you fermented these beers in the mid-60s - Was that the temp of the air, or the temp of the bucket/carboy? If my room temp is 62*, my ferm strip says 65, I'm assuming my fermenting wort is about 68*. make sure to take that into effect. If your room temp was 65*, your wort could have easily been 70+. I don't know your exact sceanario, but this is something i learned the hard way, and something many people get confused about. Just FYI. The only accurate measurement is a thermowell, or a thermometer directly in the wort.
-It looks like judges picked up some hints of oxidation in a couple brews. This could be a simple as a loose connection at your syphon tube that is sucking air, or some splashing when racking, or any number of reasons. Something to look at. It looks like you got good feedback though, take it with a grain of salt, and look at your processes.
B. Judging is tough and thankless. It's possible these judges weren't experienced, and were really trying to 'find' flaws in your beer that weren't there. It's also possible that these judges were experienced, and your beer isn't quite a amazing as you thought. I find competitions to be a good learning expereince so long as you don't carry your beers worth on your score. Comps can be an eye-opening experience for many people; Let's face it, we all think our beers are great. Take the results with a grain of salt, but consider what they found, and look for areas to improve.