Match Made in Heaven- Wills Domain Shiraz & Lamb Rump

By Fergal Gleeson

Wills Domain Darren Cuvee_preview
Darren Haunold, Managing Director at Wills Domain

Wills Domain- Cuve­é d’­Élevage Shiraz 2014 (RRP $75) & Arkady Lamb Rump

“This Shiraz epitomises the style that we are after at Wills Domain”, says Darren Haunold, Managing Director.

“It’s not a typical Australian Shiraz. The region has always had an affinity to French regions like Bordeaux and the Rhone with it’s strong maritime influence. In our choice of oak and in wine making technique we have been inspired by the classic Syrah that we like to drink.”

“The Cuve­é is elegant and graceful. The modern Shiraz drinker wants complexity and doesn’t want to be slapped around the face with wood and over ripe fruit.”

The Haunold family are of Austrian heritage and can trace their family back to the 1300s when they were winemakers for Austrian royalty.

While Wills Domain is primarily planted with the classic French varietals, they do make a white wine from the Austro-German varietal Scheurebe, which doffs the cap to the Haunold family history.

Wills Domain 15 CDE Shiraz_preview

Darren recommends pairing the Shiraz with the Arkady Lamb Rump accompanied by Sesame Eggplant, Cucumber and Pickled Onion from the Wills Domain Restaurant menu.

“The succulence of the wine pairs well with the richness of the lamb. The Cuve­­é’s bright acidity pitches well with fattier cuts of meat. I’d say the depth of fruit demands proteins.”

The desire from Head Chef Seth James and the winemaking team is to create dishes that are suitable to the wines. Wills Domain restaurant has been West Australian Good Food Guide Regional Restaurant of the Year for two years running.

“The tasting menu is a bucket list experience in Western Australia because of the vista, the wine and of course the food.”

“It’s based around supporting local farmers, nose to tail as much as customers’ tastes allow and low food miles. We’ve built good relationships with local farmers because we like to keep the money locally.”

More at

This is an excerpt from an article that appeared in the winter edition of Your Margaret River Region Magazine

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