ALL THE INFORMATION YOU NEED IS HERE!

Everything you need to know about participating in Barossa: Be Consumed 2019 is here on this webpage. We’ve done this so it is easily shared, all in one place and easily updatable. This is a blind webpage so please do not share via social media, etc. This is for INTERNAL USE ONLY.

On this page you will find relevant links and information that you will need. Below is a numbered, step by step guide as to what we need from you. The sooner we get this information from you the better so we ask for your help with this.

  1. BOOKMARK THIS PAGE – so you can access all info and links when you need them.
  2. Your To Do List
  3. Event Dates & Location
  4. Contacts
  5. Event Set Up, Runsheets & Other Requirements
  6. Register your winery and wines with REVEL
  7. Licensing & Compliance
  8. Meet the Maker Sessions – NEW!
  9. Check out the SOCIAL MEDIA CHEAT SHEET for promotion
  10. The Fine Print

YOUR TO-DO LIST and DEADLINES

April 5th: Register your winery with REVEL
April 30th: ‘Meer the Maker Masterclass’ wine submissions due
May  6th: Final confirmation of wines required
May 6th: Fill out VCGLR Form (MEL)
June 7th: Register with Streatrader (MEL)
June 21st: All RSAs submitted for both MEL & SYD

(Please note that if you do not know what wines you will be showing at time of winery registration, please leave the fields blank and email Ashleigh or Emily with your chosen wine details by Monday 6th May)

FORMS TO FILL IN

EVENT DETAILS

SYDNEY

July 13th – 11am ’til 5pm
Bay 25, Carriageworks
245 Wilson St, Eveleigh NSW 2015

MELBOURNE

July 20th – 11am ’til 5pm
Meat Market
5 Blackwood Street, Nth Melbourne

CONTACT INFORMATION

TEAM BAROSSA

2019 Project Manager : Emily Hay
Your first point of call for event questions from a Barossa perspective.
emily@barossa.com // (08) 8563 0650 or 0417 171 372

Ashleigh Fox can also be contacted with any questions you might have up until Wednesday 1 May. ashleigh@Barossa.com // (08) 8563 0650 or 0437 493 750 (After 1 May, Emily will be your main contacts)

TEAM REVEL.GLOBAL

Event Coordinator: Claudia Martinez
The one who will be chasing up wine registrations, shipping and compliance information.
claudia@revel.global //  0431 197 708

General Inquiries: Team Experience 
experience@revel.global

EVENT SET UP, RUN SHEET & OTHER REQUIREMENTS

RUN SHEET

Below is a basic run sheet for all events as the times are the same for each city. Please note the time of the briefing THIS IS COMPULSORY so please do not be late.

8.00am       Team REVEL arrive
9.30am       Producers arrive
10.30am     Producer Briefing (COMPULSORY!)
10.45pm     Staff & Volunteer briefing
11.00am      Doors open 
4.45pm       Final pours – wine removed from tables
5.00pm       EVENT ENDS – PACK UP!
6.30pm       Debriefing beers at … ???

FLOOR PLAN CAN BE DOWNLOADED HERE. (link to come)

At each event, we will supply you with either a Pallet Bar (1.2m – MEL) or Trestle Table with black cloth (1.8m SYD). At your stand will be a spittoon and plenty of water. We have one wine glass per producer table – additional stems are available to purchase for $10 at rego.

You need to bring with you all other equipment and branding you need, such as collateral. Any branding needs to be freestanding rather than being affixed to venue walls.

Floor plans will follow once all wines are registered.

POWER

There is limited power at the venue so if you do have specific requirements, please let us know.

TAG AND TEST

If you are using any kind of electrical equipment, please ensure it is tagged and tested. 

THIS IS COMPULSORY and a requirement of the venues.

WINE REGISTRATION, SAMPLE STOCK & DELIVERY INFOMATION

WINE REGISTRATION

There is a maximum of five wines per winery registration. Please note that if any wine changes are needed, please email these by 31 May to Emily.

REGISTER YOUR WINES HERE

PLEASE DO SO BY MAY 6th

SAMPLE STOCK & SHIPPING

Six bottles of each wine will be required on the day for your tasting stock.
BGWA will consolidate wines from all participating wineries and will freight over to both Melbourne and Sydney. More details on this will come directly from Ashleigh in the coming weeks.

Please note that any leftover tasting stock needs to be taken with you on event day. We can’t take responsibility for stock left in the venue post-event.

SALES ON THE DAY
We are currently in the process of arranging a new e-commerce system to replace the current paper system we have in place. The overall concept will be very similar. 
Watch this space for more details on this service in the coming week.
TASTING. NOT A DRINKING

We hate tokens as we believe it not only takes away from the customer experience, it limits them in the amount of wines they have access to. So all tastes are included in the ticket price.

However, please note, this is a wine ‘tasting’, not a ‘drinking’ so please ensure you pour a max of 15ml per person. This minimises wastage, spittoon maintenance and, most importantly, helps us manage RSA issues. Less wine, less wastage, less issues. We recommend using slow pourers.

LICENCING & COMPLIANCE

Every city we exhibit in has different regulations surrounding consumption and sales at events. This is both frustrating and time consuming. We share in your frustration and ask that you help us ensure the process is as streamlined as possible. Below is a breakdown of Melbourne’s three requirements.

LIQUOR LICENCE

Melbourne:
All wineries must have a temporary liquor licence to pour wine. To make this process easier, we compile all applications and submit in one hit to ensure all are approved in time. DO NOT SUBMIT SEPARATELY.

REGISTER for your Vic Licence HERE before May 6th.

NB: The cost of this licence is $60.80 if you do not have an existing Victorian License, and $111.10 if you hold an existing Victorian Liquor Licence. The only exception to this is those who hold a Victorian Wine & Beer Producers Licence with an Event Promotions Authority – if this is the case we will need your licence number or copy of your license.

Further to this, Melbourne councils in their infinite wisdom also require you to have a Streatrader permit in order to serve your wine. This is a two-step process and must also be completed before June 7th:

  • Register with a Victorian council via Streatrader, if you don’t already have one. If you’re a Victorian resident company, use your local council. If you’re from somewhere else (most of you are!), use the venue address to register with the City of Melbourne. This is Meat Market, 5 Blackwood St, North Melbourne 3051.
  • Lodge a ‘Statement of Trade’ in your Streatrader account. This tells the relevant council that you will be operating in their constituency on event day. The event is already set up in the portal for you to select – search ‘2019 Barossa Be Consumed’. This is a reasonably quick process – just follow the prompts.

NB: This is a massive pain and expense – we know and we share your frustration. We are exploring every avenue in order to change these ongoing onerous requirements at a council, state and federal level – and we really appreciate your bearing with us and getting compliant the meantime.

Sydney:
No licence required and take home wine sales are permitted. This is due to us applying for a Trade Fair Licence.

RSA

For all events in Australia ALL staff MUST have a valid Responsible Service of Alcohol Certificate to pour wines. To make it easier, we have a step by step guide to get national accreditation.
Follow THIS LINK to get your national RSA

Once you have all RSAs for ALL staff pouring at each event, submit them for each city via the link below.
SUBMIT all RSA certifications for all staff before June 21st. PLEASE NOTE NSW RSA IS DIFFERENT TO OTHER STATES.

For any questions about RSAs or later additions, email claudia@revel.global

MEET YOUR MAKER SESSIONS

To keep the Barossa Be Consumed event concept new and interesting for 2019, BGWA have introduced “Meet the Maker Sessions.”

The sessions will consist of four separate masterclasses that will run throughout the day at each event. The ticketed sessions will be around 45 minutes each. Ticket prices are to be confirmed.

The masterclasses will be kept to 15 people with four wines.

The following themes have been chosen:
-Rare & Distinguished (Langton’s Classified wines)
-Barossa Grenache
-The Flip Side (not the usual Barossa suspects)
-Food & Wine (jointly hosted by a Sommelier from each city)

BGWA are seeking expressions of interest from wineries who are willing to take part.

Requirements are:
-Provide 1 bottle per masterclass (2 if under cork)
-Have a winemaker/winery representative available at the event to assist hosting

There will be no cost for wineries to be involved in these additional masterclasses.

Please click here to submit your interest along with your wine submission.

Once BGWA has reviewed and collated the submissions, we will be in contact with the final wine lists for each city.

Submissions are due by 30 April.

Please contact Ashleigh before 30 April if you have any questions.

MARKETING AND PROMOTION

PROMOTION

We love social and digital; it’s where we live. And we know how time poor everyone is so we’ve put together a social media cheat sheet with suggested copy for Instagram, Facebook, Twitter and your e-newsletter, as well as images.

All you need to do is use our SOCIAL MEDIA CHEAT SHEET and get promoting.

THE FINE PRINT

Or the not-so-fine – it’s big, bold, easy to read…

Exhibiting Fees: $895 plus GST per event 

Please contact Ashleigh or Emily directly if you have any questions in regards to invoicing. 

By registering to exhibit with us, you’re agreeing to these terms. It’s the stuff we promise, and the stuff we need you to promise, in how we work together and represent each other and the event.

Have a read HERE.

AND FINALLY ...

When it comes to wine, we’re about fun first and facts second. We believe people want to learn about wine the same way in which they consume it, socially.

So on the day, try not to mention things like baume/brix levels, malolactic fermentation, lees stirring, stainless steel tanks, clonal selections or any other of the winemaking jargon.

Tell them about who you are. Why you’re there. Why you love what you do and what is special about your place. Tell them a story. Because people connect to people, not stainless steel tanks.

We know they want to get to know you more.

SEE YOU ALL ON THE FIELD!