About Thompson Estate


Jane and Peter Thompson purchased the Thompson Estate property in 1994, and the first plantings of chardonnay and pinot were in 1997, followed by the cabernet plantings in 1998. New plantings include new Burgundian clones of chardonnay, a total of 20 hectares under vine.

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.

The original model of winemaking reflected Peter’s medical background and was based on the medical specialty model of choosing the best specialist to make each wine. Some of the early vintages were produced at the nearby Pierro winery since, from 1990 to 2008, the Thompsons were also part owners of Pierro.

This careful selection of specialist winemakers produced some stunning wines, but the management challenge of dealing with wine production in five different wineries became too complex, and a state of the art winery was designed and built on the property. The first vintage in the new winery was 2009.

The vineyard gains unique advantages from its Wilyabrup location. John Gladstones’ seminal work in the 1960’s showed that Margaret River had climatic features similar to the great years of Bordeaux. His predictions have been borne out and the Margaret River region is now recognized as one of the premium winegrape growing areas in the world. Wilyabrup has been identified on detailed meteorological studies to be an ideal location for the production of high quality wine.

Wilyabrup has the ideal number of sun exposure days per year for optimal ripening, and is surrounded by sea on three sides on the South West cape of Western Australia, allowing the cooling maritime breezes to keep the fruit cool and add intensity of flavours similar to the great years of the Bordeaux region of France. Thompson Estate and its immediate neighbours in Wilyabrup produce some of Australia’s “icon status” chardonnays and cabernets.

It is with some pride and fascination for Peter Thompson, a cardiologist, that Vasse Felix, the first vineyard in Margaret River, and Thompson Estate’s next door neighbor, was planted in Wilyabrup by Dr Tom Cullity, a cardiologist who was a mentor for Peter.



The vineyard was purchased 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 first plantings were in 1997 and 1998, consisting of chardonnay, cabernet sauvignon with Bordeaux blending varieties and pinot noir. A few years later, we added semillon, and in recent years have completed the vineyard planting programme with new clones of chardonnay and sauvignon blanc.

Initial plantings were close spaced (1 metre intervine and 2.5 meter interrow), but more recent plantings are the more conventional 1.5 metres intervine. The trellising is vertical shoot positioning.

During the ripening phase, careful canopy management ensures ideal sun exposure. Harvesting is a combination of mechanical and hand whole bunch picking depending on the variety and timing of picking. The picking is decided not only on the ripeness as measured by baume (brix) levels, but also on detailed sensory analysis, picking at the peak of flavour development.

The combination of an ideal location, meticulous viticulture and sustainable practices together with close conversation between the viticulture and winemaking teams, consistently produces superior fruit for super premium winemaking.


From the start, Thompson Estate has had a different approach to winemaking. Even before we had our own winery, we had thought that there were risks in ensuring the necessary passion and attention to detail in outsourcing all the winemaking to a single contract winery.

So Peter applied what he calls his “medical specialty model” to the winemaking. By asking a recognized expert in each variety to take on the winemaking for a single variety, we were able to follow the model of bringing in the best expertise for each operation.

Because of Jane and Peter’s involvement in Pierro winery, we were able to identify the most talented winemakers for each variety, and as a result, some stunning wines were produced in our early vintages and we were rewarded with show and critical success. However, as each vintage came along, the challenge of monitoring the progress of multiple wines in multiple wineries and with multiple winemaking geniuses, became increasingly difficult.

So 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”.

Aware that good wine is made in the winery, great wine is made in the vineyard, we maintain a regular conversation throughout the year between the viticulture and winery teams.

Thompson Estate

Perth heart specialist Peter Thompson has taken a meticulous approach to the venture, which is not far from where another heart specialist Tom Cullity set up Vasse Felix just on 50 years ago. The original plantings of chardonnay and cabernet sauvignon are now in balance with their environment and the mature vines are producing intense and elegant fruit. The most intense fruit is chosen from selected rows for the new range of The Specialist wines. New graftings of malbec and cabernet sauvignon promise even greater complexity for future vintages.

OWNERS : Peter Thompson and Jane Thompson
WINEMAKERS : Bob Cartwright and Paul Dixon
ANNUAL CRUSH : 110 tonnes
VARIETIES : Chardonnay, Cabernet Sauvignon, Shiraz, Semillon, Cabernet Franc, Sauvignon Blanc, Malbec, Merlot, Pinot Nior

CELLAR DOOR : 299 Tom Cullity Drive, Wilyabrup
OPEN : Monday – Sunday, 10.30am – 4.30pm
WINE PRICES : $20 – 50
PHONE : 9755 6406
EMAIL : sales@thompsonestate.com
WEBSITE : www.thompsonestate.com
DISTRIBUTION : Cellar Door, Retail, Mail Order, Wholesaler, Online

Thompson Estate Four Chambers sauvignon blanc semillon 2016 ($25)

A fresh and juicy blended white that captures the essential crunchy tropical fruits of these varieties. A little very subtle herbaceousness with a dash of lemon to lift completes an excellent current drinking wine
SCORE 89/100 CELLAR 3 Years

Thompson Estate semillon sauvignon blanc 2016 ($35)

A light and fragrant blended white showing a lovely delicacy and fresh palate feel. There’s a small amount of barrel fermentation in here to bring further complexity. It does this with deft touch. A precise and controlled wine with an impressive intensity of fruit through to the finish.
SCORE 93/100 CELLAR 6 Years

Thompson Estate chardonnay 2016 ($45)

Chardonnays from Thompson Estate have been topdrawer from the outset and this is another exceptional wine. Lovely mix of grapefruit and light peachy stone fruit with a faint toasty oak influence. There’s a neat minerality on the palate which is poised and very long.
SCORE 94/100 CELLAR 8 Years

Thompson Estate The Specialist chardonnay 2014 ($80)

This super premium wine was introduced a couple of vintages ago. It’s sourced from selected rows from the best parts of the vineyard. Deep stone fruit and toasty charry grapefruit characters. The palate shows some delicious cashew and vanilla pod characters with a fine threading acidity sustained by an exceptionally long finish. Layered and textured, this is high-class stuff.
SCORE 97/100 CELLAR 10 Years

Thompson Estate The Specialist cabernet sauvignon 2014 ($85)

Like the chardonnay, this is chosen from the best rows of the vineyard. Deep dark chocolate and blackcurrant notes on the highly perfumed nose. There’s touches of black olive and cedar with a little varietal graphite. Has a beautiful minerality in the highly defined palate. Balanced and perfectly integrated.
SCORE 96/100 CELLAR 20 Years

Wine Making Process

Cellar Door

299 Tom Cullity Drive, Wilyabrup WA 6284
Western Australia, 6284


Phone Phone/Fax: +61 8 9755 6406
Fax Phone/Fax: +61 8 9755 6406




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