Trevor and Mary Dickinson went from a 20-year life at sea with the Australian Navy to becoming farmers at Boyup Brook in the Blackwood Valley, Western Australia in 1987.
After seven years of sheep and cattle farming, Dickinson Estate Vineyard was established in 1994 (25-year-old vineyards) – the property was previously a sheep and cattle farm. The livestock grazing history has provided soils that are rich in organic matter and there are still sheep grazing through the vineyard during the non-fruit bearing months of the year.
The property is 200 acres, of which 21 acres are under vine with plantings of Sauvignon Blanc, Chardonnay, Shiraz and Cabernet Sauvignon.
The wines are made and managed by highly experienced consultant winemaker, Coby Ladwig at Plantagenet Winery in Mt Barker. There are three tiers under the Dickinson Estate range – ‘Sunrise’, ‘Estate’ and ‘Limited Release’ (in honour of past Dickinson influencers).