Fresh off the back of a rather testing time — our Auckland home had just suffered extensive damage in the never-ending downpours, and my husband was recovering from shoulder reconstruction surgery after a particularly nasty accident — I didn’t need much persuading when the invitation to Flockhill arrived. The promise of a weekend in the South Island’s wild, wondrous high country, combined with our two great shared loves, Ruinart champagne and caviar, was too tempting to ignore.
The trifecta was made even sweeter by the setting. Flockhill sits proudly among the Craigieburn Ranges, a working sheep station since 1857 with an edge of luxury that’s hard to articulate. Think cinematic vistas, sophisticated design, and a team that makes you feel like you’re the only guest who’s ever mattered. This was somewhat of a homecoming for me; having grown up in North Canterbury, I spent winters skiing the nearby slopes of Porter’s Heights and Craigieburn. The sense of nostalgia ran deep.
We arrived late afternoon, driving from Christchurch through the breathtaking Porters Pass, although a helicopter is very much an option here. Our suite, one of the new villas tucked into the landscape, was everything you’d want from an alpine retreat: warm, chic, and designed for maximum comfort and views. A chilled bottle of Ruinart and a goodie bag immediately indicated that this would be no ordinary weekend.
The evening began with an intimate fireside introduction hosted by Andrew Cullen, the lodge manager; Dean O’Reilly, Ruinart’s charismatic Brand Ambassador; and Hal from Caviar Mafia. Each guest was poured a glass of Ruinart Blanc de Blancs as Dean began to unravel the incredible history of this storied maison — the oldest established champagne house in France, dating back to 1729. He spoke about the unique characteristics of the Chardonnay grapes used in Ruinart’s portfolio of exceptional Champagnes and even the significance of the maison’s distinct bottle shape, which nods to its 18th-century origins.
The real magic came with the tasting. Each Ruinart variety—Blanc de Blancs, Rosé, the vintage, and the prestige cuvée Dom Ruinart—was paired with one of Hal’s exceptional caviars. River Beluga, with its buttery richness, was a natural partner to the creamy Blanc de Blancs. The imperial oscietra, nutty and refined, brought a new dimension to the rosé. Each pairing was a revelation in how texture, salinity and effervescence can play together so elegantly. Relocating to the outside firepit at sunset, we bumped caviar off the back of our hands while savouring more of the special bottle of Dom Ruinart.
Dinner that night was nothing short of sublime. Served in Flockhill’s restaurant, Sugarloaf, the setting was elegant but relaxed, with mood lighting, an open fire, and a buzz of anticipation from the open kitchen with its wood-burning fire. Chef Taylor Cullen’s menu took us on a journey across the region’s land and sea: dry-aged blue cod cooked over open flame and topped with Siberian caviar; wild-foraged mushroom tarts finished with crème fraîche and pearls of trout roe; and a perfectly aged lamb rack served with a delicate Ruinart rosé reduction. Each course came with a tailored champagne pour. A roaming caviar and Ruinart trolley made timed appearances to top us up at precisely the right moments. A live DJ played vinyl in the background, adding warmth and energy without disrupting the intimacy of the meal.
After dinner, we wandered down the path to the old miner’s cottage, which has been cleverly transformed into a games room and the perfect spot for a whisky. My husband and I rediscovered our competitive spirit here, playing round after round on the shuffleboard; my husband doesn’t like to lose, before wandering back to our villa under the kind of starlit sky you forget exists when you live in a city. The night air was crisp, the Southern Alps loomed dark and mighty, and the Milky Way was so incredibly bright I’d forgotten how beautiful the night sky is.
On Sunday morning, we took it slow. A walk to the lake. Coffee by the fire. Scrambled eggs (yes, topped with more caviar, because why not?). And time to reflect on just how restorative the weekend had been. This wasn’t just a getaway but a masterclass in how indulgence, nature, and culinary brilliance can align to create something truly unforgettable. So with the next indulgent Ruinart and Caviar Mafia weekend scheduled for Friday, 17th — Sunday 19th October, I can promise you, this experience is the palate cleanser your soul didn’t know it needed.
Book this exceptional experience for yourself, here.
