Queenstown is loud. It’s a sensory overload of jet boat engines, bungy jumpers screaming, and a constant stream of tourists hunting for the legendary Fergburger. But if you head just slightly away from the chaos of the town center, towards the Frankton side, things change. You find a pocket of silence. This is where The Rees Hotel and Luxury Apartments Queenstown sits, literally carved into the schist rock overlooking Lake Wakatipu. It’s a bit of a local icon, not because it’s the flashiest or the newest—it’s been around since 2009—but because it manages to feel like a private residence rather than a high-traffic lobby.
The first thing you notice isn't the decor. It’s the light. Because the hotel is tiered down the hillside, every single room looks at the Remarkables mountain range. There’s no "garden view" consolation prize here. You either see the lake, or you see the lake and the mountains.
Honestly, Queenstown has no shortage of five-star beds. You’ve got the boutique charm of Eichardt’s or the alpine lodge vibes of Matakauri. So, why does The Rees keep winning awards like the Best NZ Hotel in the HM Awards year after year? It’s not just the Egyptian cotton. It’s the weirdly specific focus on things most hotels ignore, like high-end bibliophilia and a wine cellar that would make a French sommelier sweat.
The Architecture of Quiet
Most people don't think about transit when they book luxury. They should. One of the best things about The Rees Hotel and Luxury Apartments Queenstown is the private wharf. If you want to go to town, you don't call an Uber and sit in the Frankton Road traffic, which, by the way, has become a bit of a nightmare lately. You hop on a water taxi. Being whisked across the water while the wind hits your face is a significantly better way to start an evening than staring at the taillights of a rental campervan.
The layout is sprawling. It’s a mix of 60 hotel rooms, 90 apartments, and five very expensive private lakeside residences.
Those residences are the heavy hitters. We’re talking three bedrooms, private gyms, and enough space to host a small gala. They were a $20 million addition a few years back, aimed squarely at the high-net-worth crowd who want to hide from the paparazzi or just their own responsibilities. Mark Rose, the CEO, has been at the helm for ages, and you can feel that consistency. In an industry where staff turnover is usually 100% every six months, seeing familiar faces behind the front desk actually matters. It changes the vibe.
A Library That Actually Matters
Most hotel "libraries" are just a shelf of abandoned paperbacks and a dusty encyclopaedia from 1994.
The Rees is different. They have a Rare Books Room. It’s curated. It’s quiet. It houses a massive collection of New Zealand history and literature, specifically focusing on the hotel’s namesake, William Gilbert Rees. He was the guy who "founded" Queenstown (though the Māori were there long before him). The hotel manages to pay homage to that history without feeling like a museum. You can actually sit there with a whiskey and read a first edition. It’s tactile.
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The Brolly Factor
Service here is what I’d call "invisible excellence." You don’t want a butler hovering over your shoulder while you’re trying to eat toast in your pajamas. You want the firewood topped up without asking. You want the heated tiles in the bathroom to be warm before your feet touch them in the morning.
I remember talking to a regular traveler who said they choose the apartments because of the kitchens. Even if you're rich, sometimes you just want to fry an egg and look at the mountains without putting on shoes. The apartments give you that autonomy. They come with full designer kitchens—Miele appliances, the works. It’s the "home away from home" cliché, but executed by someone with significantly better taste than most of us.
The Wine and the Wagyu
If you’re staying at The Rees Hotel and Luxury Apartments Queenstown and you don't eat at True South Dining, you’re doing it wrong. Chef Corey Hume is a bit of a perfectionist. He represents New Zealand in international culinary competitions, and it shows in the plating.
But let's talk about the wine.
The cellar is underground, carved into the rock. It holds one of the most comprehensive collections of Bordeaux and Burgundy in the Southern Hemisphere. They have a massive partnership with Felton Road and d'Yquem. It’s not just a list; it’s a vault. They use the Coravin system, which means you can try a glass of something that costs $500 a bottle without actually buying the bottle. It’s dangerous for your credit card but great for your soul.
The food focuses on the "southern belt." This means:
- South Island Salmon
- Canterbury Lamb
- Oyster Bay scallops
- Central Otago venison
The menu changes with the seasons, which is a phrase every restaurant uses, but here it actually means something because the winters in Otago are brutal. You aren't getting strawberries in July. You’re getting root vegetables and rich, heavy sauces that make sense when it’s -2°C outside.
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What People Get Wrong About the Location
Some people complain that The Rees isn't in the "heart" of town.
Those people are wrong.
Being in the heart of Queenstown means hearing the nightclub bass until 3:00 AM. It means fighting through crowds of backpackers just to get to your front door. The Rees is a 20-minute walk along the lakeside trail or a 5-minute shuttle ride. That distance is a feature, not a bug. It provides a psychological break. You go into town for the adrenaline and the noise, and you retreat to the hotel for the recovery.
The Practical Reality of Booking
Look, it’s not cheap. You’re paying for the view and the square footage. If you're looking at the apartments, they are categorized by the number of bedrooms and the "view" level.
- Hotel Rooms: Best for couples on a shorter stay.
- Apartments: Essential for families or if you're staying more than three days. Having a laundry is a godsend if you’ve been hiking or skiing.
- Lakeside Residences: If you have to ask the price, you probably shouldn't book them. But they are the pinnacle of luxury in the basin.
The "off-season" doesn't really exist in Queenstown anymore, but if you can aim for May or October, the colors of the trees are insane, and the hotel is slightly quieter. June through August is ski madness. January is sun-soaked and packed.
Why the "Luxury Apartment" Label Matters
The "Luxury Apartments" part of the name isn't just marketing fluff. Many NZ hotels struggle with the "apartment-hotel" hybrid, often feeling like a cheap motel with a kitchen shoved in the corner. The Rees avoids this by making the finishings consistent. The granite tops, the heavy curtains, and the acoustic insulation are the same whether you're in a studio or a three-bedroom suite. You don't feel like a second-class citizen because you wanted a toaster.
Actionable Steps for Your Stay
If you decide to pull the trigger on a booking, don't just show up and hope for the best.
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Book the Water Taxi early. It’s a boutique service and can fill up during peak dinner hours. It’s far superior to the shuttle bus.
Request a high floor. While all rooms have views, the higher floors in the main block offer a wider panoramic sweep of the lake without the walking track in the foreground.
Check the "Library Events." The hotel often hosts wine tastings or talks with local producers. These aren't always advertised on the main booking sites, so email the concierge a week before you arrive.
Walk the Frankton Track. The trail runs right in front of the hotel. Turn right and head towards the Frankton Arm for a flat, easy walk with stunning mountain views, or turn left to head into the CBD.
Utilize the Ski Locker. If you’re there in winter, don't keep your gear in the room. Their drying rooms are top-tier and will save you from the smell of damp boots.
The Rees Hotel and Luxury Apartments Queenstown isn't trying to be the "coolest" hotel in the world. It’s trying to be the most consistent. In a town that is constantly changing and growing, that stability is exactly why people keep going back. It feels solid. It feels like Queenstown used to feel before the crowds took over.