The Rees Culinary Series with Rippon

Hosted by The Rees Hotel, Queenstown's Wine Director, Mark Rose & Rippon's Winemaker, Nick Mills with food pairings by award winning Executive Chef, Corey Hume.

You will enjoy 5 courses and 5 wines with a Welcome Drink and Canapes included.

About Rippon

A complete farm entity, Rippon is a unique and distinct parcel of land on the shores of Lake Wanaka, Central Otago which, for over one hundred years, has been cared for by successive generations of the Mills family.

Pioneers in the Central Otago wine industry, Rippon was among the very first in recent times to plant vines with the oldest blocks dating back to 1982. Farmed according to organic and biodynamic principles and with no fruit purchased from outside the farm, the primary interest of all who work and live at Rippon is to do justice to this remarkable piece of land.

Nick Mills was born and raised on one side of a large ball of molten rock, on the farm of Rippon on the eastern flanks of the Southern Alps of New Zealand.

Son of Central Otago viticulture pioneers Rolfe and Lois Mills, Nick was born around the same times as his parents’ first plantings at Rippon and is part of the fourth generation on the 100-year-old family farm. As children, Nick and his siblings’ summer jobs were to help their parents plant the vines that they now tend and, in the years that followed, they have grown and (perhaps) matured alongside them.

As much a product of the farm as the vines and wines of Rippon themselves, Nick has been heading up the Rippon team since the end of 2002.

Inclusions: 

• 5 courses, 5 wine matches including a welcome drink and canapes
• $135.00 per person

Dinner Ticket only price - $135.00 per person

Book your ticket online here or via email with events@therees.co.nz 

Residential Packages are also available.  Please enquire.