When Darren Haunold founded Wills Domain in 2000, he resurrected a family legacy that stretched back to Europe in the 1380s, when the Haunold family were royal wine merchants. Winemaking is in Darren’s blood, along with a tradition of generous hospitality and deep appreciation of modern Australian gastronomy.
“We’re committed to being recognised as an iconic regional producer and leader in both food and wine. Recent accolades for both our wines and restaurant have recognised our efforts in positioning Wills Domain amongst Margaret River’s finest hospitality establishments.”
Since 1985, the vineyard has gone from strength to strength, and is now a Halliday 5 Red Star-rated Margaret River winery and home to one of Western Australia’s most-awarded regional restaurants.
After tenures as executive chef at COMO, The Treasury and The Ritz-Carlton in Perth – as well as
steering restaurants Wildflower and Hearth to multiple Chef’s Hats and other awards - Jed came to the South West with a fresh direction and revamped menu for our restaurant. He manages our talented and passionate team at Wills Domain, led by our chef de cuisine, Albee Lee. Both Jed and Albee are passionate about locally sourced, sustainably harvested, seasonal produce and work hard to create one of the most celebrated fine-dining experiences in Margaret River.
Richard has over 35 years of winemaking experience, and has worked in most premium wine regions in Australia. Internationally, he has completed vintages in France, Germany and South Africa.
Richard first came to Margaret River in 2003, as chief winemaker for Evans & Tate, where he oversaw a transformation of winemaking quality and style, winning many Wine Show awards both domestically and internationally. Prior to joining Evans & Tate, he spent 13 years in the Clare Valley, South Australia, with Leasingham Wines and Kirrihill Wines. Richard has been instrumental in helping propel Wills Domain to 5-star Halliday status and rack up high rankings for our different ranges.