New Rymill experiences on Limestone Coast

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By Kate Foreman

Rymill Coonawara is ‘bottling’ a new mix to further tempt us to experience the Limestone Coast.

The long established winery has teamed up with local tourism and business operators to present ‘Rymill Experiences’.

It’s an opportunity to savour great local food and wine with a dash of local adventure if that’s what takes your fancy.

Rymill’s brand director Jaqui Simmiss describes the Rymill Experiences as a tourism package with a twist.

“We had a couple of branding workshops last year and thought it would be a great idea to offer something a little more exclusive to our customers, rather than having the same events each year,” said Jaqui.

“Because we are in such a remote location, we need to constantly come up with exciting ideas to get people to the region.”

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Rymill Coonawara staff

Rymill’s Experiences officially launched in January – first to Rymill’s wine club members and then to the public.

All up there are seven to choose from – some run all year and showcase other successful businesses such as Mayura Station where chef Mark Wright serves up world-renowned Wagyu beef.

At this time of the year, ‘Autumn Soul Foods’ and ‘Caves and Cabernet’ are on the menu.

“We launched Autumn Soul Foods at the start of April and so far the feedback has been very encouraging,” said Jaqui.

“The Autumn Soul Foods is a combination of seeing the stunning autumnal colours and wines of Rymill Coonawarra with a delicious lamb dish from Kirby Shearing of Soul Projects.

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Kirby Shearing of Soul Projects

For a tad more adventure, the Caves and Cabernet experience is the way to go.

“People get the chance to experience caving through the World Heritage Naracoorte Caves, as well as wine and local food platter tastings.”

The idea behind the different experiences is to offer people a more intimate look at the Limestone Coast.

Jaqui said Rymill has made wonderful relationships with those involved in the experiences, including Gather Food and Wine chef Tom Tilbury.

“Tom is an amazingly talented chef who shares the same passion as us for Locavorian food and pairing local wines with fresh local produce,” she said.

“We have also formed great relationships with some of the cottage owners around Penola and Coonawarra, who will help us out with accommodation.”

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