Jane and Peter Thompson purchased the Thompson Estate property in 1994.

The location was chosen after a long search for a block which could take advantage of the cooling breezes from the Southern Ocean, Indian Ocean and Geographe Bay and with ideal soils to support viticulture.

The block is about 3km from the coast in the Wilyabrup Valley, known to produce some of the greatest wines in Australia. Although it was in an ideal location, it was a dairy cattle farm and had not been used for viticulture before. The soils were ideal, but deep drainage was required to make it ideal for viticulture.

The arrival of Bob Cartwright in 2006 with over 30 years winemaking experience was fortuitous. Between 2006 and 2008, he gradually took on all the winemaking for Thompson Estate, and by 2008 we were in a position to build our own winery and have it ready for the 2009 vintage.

The opportunity to design a new winery with highly experienced input has allowed a series of innovations in workflow and tank design. The result is a visually appealing building, but more importantly, a compact and energy efficient winery capable of producing wine with a combination of traditional and the most modern methods of winemaking. This is an extension of the medical model, which is “if you cannot reach the standards required, build your own hospital”.

From the outset at Thompson Estate, the focus has been on high quality wine production and this has been recognized in a large number of wine show medals and accolades from the wine press. The most treasured has been the recognition by James Halliday, Australia’s premier wine critic, that Thompson Estate is a Five Red Star winery, placing it in the top echelon of Australian wineries.