Barry Weinman – May 2026
Established in 1973 on what was once a group-settlement dairy farm in Wilyabrup, the estate is part of the original pioneering wave that helped define Margaret River as a world-class fine-wine region. The name relates to a hay shed perched on a rise above the then-pastures, where the wines were originally made.
After a number of ownership changes, the modern interpretation of Hay Shed Hill began in 2006, when winemaker Michael Kerrigan, together with a small syndicate of partners, acquired the vineyards and brand, and began shaping the estate’s wines to reflect his approach to winemaking and the region’s unique characteristics.
Michael is no stranger to Margaret River, having spent more than a decade as winemaker at Howard Park before taking stewardship of Hay Shed Hill. His philosophy is resolutely vineyard-first and proudly indifferent to market fashion. Central to this is the original vineyard, planted between 1973 and 1975, the fruit from which is used to produce the “Block” series.
In addition to the Block series, there are several other ranges:
- Vineyard Series: using estate fruit from vineyards planted in 1985
- World Series: using grapes from areas outside Margaret River
- Pitchfork: the entry-level range
- Kerrigan + Berry
The latter refers to Kerrigan’s long-running collaboration with Gavin Berry, chief winemaker at West Cape Howe in the Great Southern. The partnership deliberately sets aside parochial regionalism in favour of a broader Western Australian lens. Fruit is sourced from sites across Frankland River, Mount Barker and Margaret River, with each wine shaped by the shared belief that the best results come from minimal interference and maximum respect for provenance. The arrangement extends to Kerrigan making the wines at West Cape Howe’s facilities, with grapes picked at night to ensure they arrive in perfect condition.
When reviewing a cross-section of wines from the Block, Estate and Kerrigan + Berry ranges, what struck me most was the combination of quality and value on offer — particularly in the chardonnay — especially when you factor in the 20% discount available to “The Palate Room” members. This makes wines such as the Block 6 Chardonnay ($50/$40) and the Hay Shed Hill Chardonnay ($30/$24) outstanding buying.
My focus during this tasting was on chardonnay and cabernet, but the quality-to-value proposition seems to continue across the range, the Kerrigan + Berry Riesling ($30/$24) being a fine example.
Reviewed
Kerrigan + Berry – Riesling – 2025. Such a lovely drink. Floral aromatics lead the way, with orange blossom and gentle zest. The palate possesses an almost magical quality: seamless, supple, gently textured and flooded with elegant fruit. The finish is dry but not remotely austere. A fantastic drink now, though it is also likely to age well in the medium term. Fruit sourced from Mount Barker. 12.0% alc | 95 points | $30
Kerrigan + Berry – Chardonnay – 2025. Very pretty perfumed florals lead the way — hints of star jasmine, orange jessamine, talc and honeysuckle. The palate is fresh and vibrant, with fruit as the clear focus, complemented by the sensitive use of inputs. Free-run juice was barrel-fermented for ten months in oak (30% new), with no lees stirring or malolactic fermentation. Ultimately, this is quite tight and restrained, and is worthy of five years in the cellar to allow the fruit to build further. The acidity is bright and perfectly matched to the fruit. 12.5% alc | 94 points | $40
Hay Shed Hill – Morrison’s Gift – Chardonnay – 2025. Another wine with pretty aromatic fruit, though here the ripe stone-fruit characters take centre stage. The palate is rich, round and supple — quite delicious. You can almost taste the sunshine. Gin Gin clone, eleven months in oak (15% new), with a wild ferment adding further texture. Outrageous value. 12.5% alc | 94 points | $27
Hay Shed Hill – Chardonnay – 2025. A more serious and, ultimately, more powerful rendition of chardonnay, with greater depth and presence. Not as overtly ripe as the Morrison’s Gift, yet more generous than the Kerrigan + Berry — a Goldilocks wine of sorts, sitting in the middle of the range stylistically. A feature for me was the length of flavour, with the fruit lingering for an age. Gentle minerality adds to the package, and the texture is an excellent counterpoint to the fruit. Great value; drink over the next five years. Gin Gin clone, ten months in oak (30% new), no lees stirring or malolactic fermentation, keeping fruit the main focus. 12.5% alc | 94 points | $30
Hay Shed Hill – Block 6 – Chardonnay – 2025. There is a clear step up in intensity here, with the perfumed fruit taking on a more powerful persona, reflected on the palate where the acidity, oak and fruit all have greater presence. At this very early stage it is already drinking brilliantly — do not serve it too cold — but the whole package will really come together with five to ten years in the cellar. Brilliant value, and the wine I would most recommend if you were to try just one. Planted in 1975 with Gin Gin clone, the vineyard has a southerly aspect that helps preserve freshness. As with the other chardonnays, no lees stirring or malolactic fermentation; fermented in barrel (30% new) and aged for ten months prior to bottling. 12.5% alc | 95 points | $50
Kerrigan + Berry – Cabernet Sauvignon – 2023. The first release of this wine in five years, and it coincides with an excellent cabernet vintage across both Mount Barker and Margaret River. A 50/50 blend of the two regions, the wine spent eighteen months in French oak, 50% new. The fruit quality is outstanding, but it is the way it has been shaped into a serious, powerful wine that makes it stand out. There is a sense of presence and occasion. Quite closed at this early stage of development, the seamless nature of the palate means it can be enjoyed at any point over the next twenty years. I have often loved cabernet blends from these two regions — think Howard Park in years gone by — and this wine serves to reinforce the synergy. 14.5% alc | 95 points | $70
Hay Shed Hill – Block 2 – Cabernet Sauvignon – 2023. This has the power of the Kerrigan + Berry, but adds a degree of floral opulence to the fruit. On the finish, the tannins are notable for both their intensity and the way they remain supple. The acidity adds drive, whilst the oak adds polish and texture. Needs years, but will be excellent — and it can handle food now. A fine wine indeed. Fruit comes from the original estate plantings of Houghton clone cabernet on the Wilyabrup property; like all the Vineyard Series and Block wines, the vineyard is dry-grown. 14.5% alc | 95 points | $70