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By | Rose REVEL | No Comments

Gisborne/Tasmania/Orange/Margaret River
GHOST ROCK ZOE ゴーストロック ゾーイ 2015 – 4100
Stella Bella Pink Moscato ステラ ベラ ピンク モスカート 2016 – 2500
gilbert by Simon Gilbert Saignee Rosé ギルバート バイ サイモン ギルバート ロゼ セニエ 2017 – 3196
JULES TAYLOR WINES ROSÉ ジュルズ ティラー ロゼ 2017 – 2700
2017 – 0


Hecht & Bannier – Languedoc / Provence, France
Coteaux d’Aix-en-Provence Rosé 2017 – 2500
Crémant de Limoux Rosé Brut Réserve – 3200
La Vieille Ferme – Vin de France
La Vieille Ferme Rosé 2017 – 1500
Famille Perrin – Tavel, France
Famille Perrin Tavel 2017 – 3300
Mirval– Provence, France
Mirval Rosé, 2017 – 3200


A to Z Rosé 2015 – 3000
Ata Rangi Rosé, 2017 – 3000
Mike Press Pinot Noir Rosé 2017 – 1800
Koyle Don Cande Rosé of Cinsault 2015 – 2000
Teusner Salsa Rosé 2015 – 2500
Yellowglen Pink Moscato Botanics Series 2017 – 1850


Yarra Valley, Vic
Jean Pierre Rosé, 1520
DB Family Selection ros, 2018 – 890
La Boheme ‘Act2’ Dry Pinot Noir Rose, 2018


Yarra Valley, Vic
Chadnon Rosé – 3200
Chandon Passion – 2800


Champagne, France
Champagne Damien Hugot Brut Rosé, NV 0 – 8200


Seller Espelt Cava Escuturit Brut Rosé NV 0 – 3240
Seller Espelt Corali 2017 – 2808
Seller Espelt Lledoner Rosato 2017 – 2484
Bocchoris Cava Brut Nature Rosat 2016 – 2700
2016 – 0
L’Origan Cava Aire Rosé Brut Nature 2014 – 7560
Els Jelipins Rosato 2016 – 12960


Domaine J.Laurens – Languedoc,FRANCE
Cremant de Limoux la Rosé No.7 NV 0 – 2400
Chateau de l’Aumerade – Provence,FRANCE
Cuvee Marie Christine Provence Rosé 2017 – 1900
Domaine Lafran-Veyrolles – Provence,FRANCE
Bandol Rosé Tradition 2016 – 3250

Azienda Agricola Ferghettina – Lombardia,ITALY
Franciacorta Rosé Brut 2013 – 5200
Poggiotondo S.r.l. – Tuscany,ITALY
Poggiotondo Toscana Rosato Organic 2016 – 1800

Kir-Yianni – Naoussa ,GREECE
Akakies Sparkling Rosé 2017 – 2650
Elgin Ridge – Western Cape ,SOUTH AFRICA
MCC Brut Rosé 2012 – 3500
Hattingley Valley Wines Ltd – England,UNITED KINGDOM
Hattingley Valley Brut Rosé 2014 – 6200
Baica Vinos y Vinedos – La Rioja,SPAIN
Antonita Punuelos Baica Garnacha Rosado 2016 – 1500
Logan Wines – New South Wales,AUSTRALIA
Clementine Pinot Gris 2017 – 2250
Clementine Blushing Minnie 2017 – 2250
Alpamanta Estate Wines – Mendoza,ARGENTINA
Alpamanta Breva Rosé 2017 – 3750


Portugal Bairrada
R46 NV 0 – 1580


Baron Philippe de Rothschild – France
Le Rosé de Mouton Cadet, 2016 – 1650
Domaines Ott – Provence, France
By OTT. Rosé, 2017 – 3000
Il Borro – Italy
Rosé del Borro, 2017 – 2500
Santa Christina – Italy
Santa Christina Rosato, 2016 – 1600


By | Events

Is your wine knowledge a little… basic?

Do you know what you like (or don’t like) but don’t know why? Do you feel overwhelmed by wine lists or fall into despair inside bottle shops?

If you know nothing about wine, or know a bit but want a refresher, then this is for you.

Over one two-hour session, we’ll help you with the basics you need to be a little less basic. We’ll look at some common and some less-common varietals, and the difference a region makes. We’ll talk about oak, tannins and acidity and what the f- these actually are. We’ll look at how wine is made, including those naturally ones, and we’ll help with a bit of food matching, too.

In short, you’ll leave feeling able, willing and confident to look at more than just price when you’re choosing your next glass or bottle. In fact, we’ll have you swirling, snorting and pontificating like a pro!

Hosted by REVEL’s own official ‘Wine Wanker in Chief’, Dan Sims, each course costs $55 and includes tastings of seven wines, a beer, snacks and your very own REVEL Wine Glass to take home as well (valued at $20).

We’ll also give you some course notes as homework so you can practise at home (Note: Homework may include drinking wine.)

Don’t be basic…


26 Sackville Street
Collingwood, Vic

And finally …

We also do these courses for team building and private clients.

If you’re keen to know more, or have any general questions, please drop us an email!


By | News, The Rant | No Comments

It’s awards season in Tinseltown, and we have not been disappointed by the dramahhhh. So far, Three Billboards Outside Ebbing, Missouri cleaned up the Golden Globes, the Annual Critics’ Choice and the SAG Awards. Oprah delivered an acceptance speech that had the world begging her to run for president. The KWEENS of Hollywood wore black in solidarity to victims of sexual harassment and assault. And Mariah Carey accidentally stole Meryl Streep’s seat.

With a few nights still left of the 2018 season, drama is as guaranteed as red carpet. But there’s only one that we’ll really be paying attention to. Hollywood’s night of nights, the big one, the 90th Academy Awards… aka The Oscars.

Whether you’re a genuine fan or a hate-watcher, we’ve made like sommeliers to the stars and put together a drinks list for the evening. If only to distract you from the inevitable “Thank you, God,” speeches….


Best Musical/Comedy
Natural wine. Why? Because, like a musical or a comedy, it can make you laugh, it can make you cry, it can delight you, enlighten you and transform you.

Or it can just annoy the $^%& shit out of you.

Best Foreign Language
Something imported… obvs.

But it has to be something you can say with a lisp, a kiss or a sigh… preferably something you can tell your friends you discovered “the last time [you] were in *insert country*”…

Best Short Film
A half bottle of something. We’d go Champagne, because #oscars.

Best Music
A Martini, shaken not stirred, is the standard here (always), but this year it has to be whisky served in your favourite limited-edition replica tumblers that Jim Beam made especially for the original Bladerunner that you bought on eBay because it’s the Greatest. Movie. Ever. Period.*

Or Jawa juice. But no one knows WTF that is anyway.

*Anna’s editor note; Dan actually believes this and does own said glasses. #nerdalert

Best Visual Effects
A ridiculously complex cocktail mixed by your local fabulous mixologist. It’ll be impressive, fancy, full of flare, smoke and maybe even a mirror. Hopefully, it’ll taste good but after waiting 15 minutes for them to make this masterpiece you’ll wish you just ordered a gin and tonic.

Best Writing
This must be a wine a sommelier has written up on their wine list in an attempt to showcase their incredible vinous vocabulary. Preferably a wine that “juxtaposes the complex matrix of thyols with a… blah blah blah why are you still talking I just don’t care …”

But honestly, just take a punt on a wine you’ve never heard of, nor can pronounce, as honestly, it doesn’t matter. You’re going to forget what it was the minute you finish it anyway.

Much like whoever wins this award…. Zing!

Best Picture
Walk into the wine store and buy the wine with the prettiest wine label. We’ve all done it – this is the time to embrace it.

And heck, at this stage of the night, the label will probably be the only thing you remember anyway.

Best Actress
While the academy of old white men may suggest something aromatic, pretty, perfumed, delicate and perfectly poised, forget that shit and grab something bold, robust with a solid dose of sass. AMIRITE, SISTAS?!

Best Actor
For this Oscar vintage, it should be something shy and retiring, definitely reserved and with a quiet humility. Very. Quiet.

Or, perhaps, insist on something with a lack of back bone, bitter aftertaste and a touch of regret.

*double ahem*

Project Manager – Japan

By | News | No Comments


PROJECT MANAGER JAPAN for leading wine & food media/experience company
Full time, starting ASAP with one week training in Melbourne, Australia.



As our Project Manager at REVEL MediaJapan Inc., you’ll be a core part of an authentic, bold, and progressive global brand. We’re looking for an energetic and experienced event professional who displays confidence and empathy, thinks outside the box, and is ready to collaborate on remarkable experiences that people love and learn from.

現在急成長中のグローバルブランドの日本拠点「REVEL Media Japan」でプロジェクトマネジャーとして働きませんか?REVEL Media JAPANは、やる気がある経験豊富なイベントプロフェッショナルを探しています。真剣に仕事に取り組む方、クリエイティブで人の中心に立って働くことが出来る方、奮ってご応募下さい。

Reporting into the General Manager, Japan, your flawless planning skills and tech savvy know-how will equip you to lead project management of Japan events from conception to delivery. You will be required to work on the occasional Saturday or Sunday and be willing to travel to Melbourne Australia for our training in March.


You’re fluent in Japanese and English, super organised, have excellent project management skills, and the ability to prioritise and meet deadlines. Bouncing between strategy and hands on work energises you.


You are able to work autonomously and remotely from a co-working space in Shibuya (to be confirmed) but also work effectively with a global, virtual team.


This role will be hugely satisfying for the right individual, as you’ll be given the responsibility to be in a core role with an incredible, small but growing team based in Melbourne, Australia.

Overview of duties

  • Develop and implement a strategic project management and resource plan
  • Develop budgets and forecasts for event activity income and expenditure
  • Manage and oversee contractors and venues for events
  • Produce necessary event documentation for each event such as run-sheets, project plans, producer briefing, training documentation for staff
  • Manage and coordinate all compliance requirements
  • Communicate and liaise with all producers (wine, food, beer etc) to ensure relevant documentation is received and fees paid
  • Conduct financial/compliance closing and reporting
  • Oversee, write and proof marketing collateral
  • Provide PR, digital, and social media support
  • Monitor and report on progress of each project every two weeks


  • 戦略的プロジェクトマネジメントとリソースプランの計画立案と実行
  • 各イベントの収益と費用を予測し的確な予算策定
  • イベント実施に必要な業者及び施設の管理監督
  • イベントに必要な文書(進行表、プロジェクト計画、イベント参加生産者への説明、スタッフのトレーニングに関する文書など)作成
  • コンプライアンス要件の管理とコーディネート
  • イベント参加生産者(ワイン、食品、ビールなど)との連絡、必要書類や手数料の支払管理
  • 会計・コンプライアンス関連の実施と報告
  • マーケティング資料の作成、チェック、管理
  • PR、デジタ・ソーシャルメディアサポート
  • 2週間ごとに各プロジェクトの進行状況のモニターと報告

Skills and Experience:
3+ years hands-on experience in an events role encompassing multiple projects
Able to translate documents and social media posts into Japanese
Be self-motivated and willing to work hard to achieve results
Superior organisation, project management, negotiation, and time management skills
Proven reliability, assertiveness and confidence as well as creativity and flexibility
Communicate with professionalism, across all levels, both internally and externally;
Be adaptable, able to mould to an ever-changing environment;
Flexibility to work after hours at events and travel as needed
Excellent writing skills
Excellent client management skills
Excellent social media, digital and PR skills
Relevant tertiary qualifications in Marketing, Business Admin or Events is desirable
Keen knowledge of current and emerging technologies relevant to projects as well as advanced computer & word processing skills
Embrace the Revel culture
A basic understanding of wine
Must be a Permanent Resident
Able to supply own laptop


For a full position description, get in touch with your CV, salary expectations, and tell us why you would be perfect for this role to jasmin@revel.global



By | News, The Rant | No Comments

Thirty seconds to a minute is all the time a sommelier has to work out what wine a person might like, and that also matches both their dish and price point. When you consider the large, encyclopaedic lists many restaurants have, it sounds as daunting as it does impossible.

But it isn’t.

The skill resides in effective communication. Asking a few key questions and, most importantly, listening to the answers helps you guide a guest to where they feel comfortable, or to their exploratory boundaries.

In all my time as a sommelier, I have never sold a bottle a wine based on facts and figures; always on style and story. When it comes down to it, your customers are not there to have dinner with you and they’re certainly not there for a masterclass, so good sommeliers know to keep it simple without dumbing it down. With such limited time, bamboozling people with winemaking bullshit is neither helpful nor useful.

I used to drill this into my sommelier staff by asking them to describe a wine and timing their responses. Often it would be along the lines of: “Well, it was picked at 13.5 baume, did its primary fermentation in stainless before being transferred to new French oak, from Seguin Moreau with a light toast, before a little battonage to build some texture as well as a partial malolactic fermentation of 30%…” You get the drift.

Say that to someone who knows wine and they’ll look at you, annoyed, and say: “Please go away and get me a glass of wine.”

Say that to someone who doesn’t know wine, and they’ll still look at you, annoyed, and say: “Please go away and get me a glass of wine.”

The issue is getting caught up in the winemaking process without giving your customers a connection to people, place or story. We remember stories more than facts and figures. Why? Because they’re more interesting than stainless steel tanks.

A scenario …

Imagine enquiring about the steak in a restaurant, and hearing this from your waiter in response: “This is grass-fed Angus beef from Gippsland, that was put it on a truck and taken to the abattoir, where it was stunned, its throat was slit, its blood was drained and it was stripped of its skin before being sawed into smaller pieces. It was then cryovaced and left in a warehouse before being sent here, where we dry aged it until it had a light covering of grey rot. We then scraped that off and cut it into steaks.” Still want to order it?

Don’t get me wrong, what happens from paddock to plate is vitally important, but I don’t necessarily want to hear about it over dinner. As a diner, I’d like to assume your produce is from ethical and sustainable sources and I feel confident in that because I trust the chef. It’s the same with a wine or wine list. Assume the sommelier has already done the hard work. Trust and be guided by what they share with you.

Before our events, we say to our wine producers: “… if we hear one mention of baume levels, trestling systems, clonal selections or any other of that winemaking bullshit, we’ll yellow card you.”

While a tad militant, our point is the winemaking process shouldn’t be the default nor opening line.

Why not start with “Hello?”

Much like a sommelier in a restaurant, at an event a producer has between 30 seconds to a minute to tell their story and make a connection with the guest in front of them. Telling them who they are, where they’re from, why they’re there and what style of wine they make will have far more resonance than any production method.

It’s the vinous equivalent of an elevator pitch.

Is yours good enough?