Atelier House of Events

PINOT PICNIC

APRIL 2021 & 2023SOUTHERN FORESTS & VALLEYS

LICENSOR |  Wine Industry Southern Forests

ROLE |  Event and Project Management

pinotpicnic.com

@pinotpicnic

Pinot Picnic is a four-day celebration of extraordinary events showcasing the premium Pinot and produce from the Southern Forests region of Western Australia – Manjimup and Pemberton. Between 22-25 April 2021, a variety of Pinot themed events popped-up across the Southern Forest region with sparkling soirées, tasting masterclasses, vineyard experiences and wine matching brunches, lunches and dinners.  Pre-ordered curated hampers were available and delivered across domestic and international markets, with remote guests able to enjoy local produce and pinot, and have their own Pinot Picnic.

Atelier – House of Events has worked closely with the Southern Forests Wine Association and Pinot Picnic Steering Committee to curate, develop and execute an exciting, unique, innovative and inclusive event program for Pinot Picnic showcasing Pinot Noir and Pinot Noir Chardonnay sparkling varietals from the Southern Forests and Valleys, as well focusing on the region’s producers, personalities, cellar doors, restaurants, vineyards and estates.  A program of 11 events across the region were confirmed for the inaugural event. Atelier – House of Events was also appointed to undertake event brand design and website development, design and management of picnic hamper packaging and international supplier management, event marketing and social media management, media management, ticketing and guest management, management of stakeholders and event partners, and providing regular reporting to the Steering Committee.

Atelier – House of Events curated and managed Pinot Picnic 2023, which took place between 28–30 April 2023.

”For a first hit out the organisers of the community based Pinot Picnic have knocked it out of the park. It’s everything a punter friendly sophisticated food and wine festival should be.  One of the best events I’ve been to in years.”

ROB BROADFIELD, Food Editor, The West Australian

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