Our attractive Two Passions Wine Club
The Two Passions Wine Club is an exclusive way to receive regular mixed cases of our award winning wine at a very special price throughout the year without you having to lift a finger. Packs may include pre-release wines, or esquisite aged vintages, limited to wine club members and not available anywhere else.
Wine Club memberships continue for a minimum of 12 months. For more details please contact us and we will be more than happy to tell you all about this amazing privilege.
CONTACT US FOR MORE DETAILS
Flying Fish
2018 Flying Fish Chardonnay
Flying Fish
2018 Flying Fish Chardonnay
The Flying Fish Cove Experience
The heart of Margaret River is full of treasures and unexpected discoveries. Our location in the Wilyabrup sub-region is perfect to grow amazing fruit quality. Thanks to our talented and dedicated winemaking team, we offer you superb wines, for a fantastic Margaret River experience.
Our Winemaking Philosophy : "Capture the quality of the fruit produced in the vineyard to create an outstanding range of wines showing intensity and freshness, embracing the best of Margaret River."
News & Reviews
Pairing of the month
This easy mango and fish ceviche is perfect for a backyard party with wine. This recipie pairs perfectly with our 2018 FFC Sauvignon Blanc Semiilon
Ingredients
1 ½ lb fresh, skinless bass or snapper, cut into ½-inch dice
2 teaspoons kosher salt
¼ teaspoon black pepper
1 cup fresh lime juice (about 6 – 7 limes)
½ cup freshly squeezed orange juice (about 1 large orange)
1 medium red onion, finely sliced
1 cup mini sweet peppers, finely diced (about 5 peppers) (I used yellow, orange and red)
2 large ripe mangoes, peeled, pitted, and cut into ½-inch dice
2 – 3 tablespoons fresh coriander, chopped
Instructions
1. Place the fish in a medium glass bowl. Add salt, pepper and the lime juice over the fish and mix gently to combine. Important note: please keep in mind that the lime juice must cover the fish completely for evenly “cooking”.
2. Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque throughout, about 15 to 20 minutes.
3. Empty ½ of the lime juice from the bowl.
4. Add orange juice to the fish.
5. Add onion, sweet peppers, mango and coriander. Stir gently.
honestcooking.com
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Pairing of the month
This easy mango and fish ceviche is perfect for a backyard party with wine. This recipie pairs perfectly with our 2018 FFC Sauvignon Blanc Semiilon
Ingredients
1 ½ lb fresh, skinless bass or snapper, cut into ½-inch dice
2 teaspoons kosher salt
¼ teaspoon black pepper
1 cup fresh lime juice (about 6 – 7 limes)
½ cup freshly squeezed orange juice (about 1 large orange)
1 medium red onion, finely sliced
1 cup mini sweet peppers, finely diced (about 5 peppers) (I used yellow, orange and red)
2 large ripe mangoes, peeled, pitted, and cut into ½-inch dice
2 – 3 tablespoons fresh coriander, chopped
Instructions
1. Place the fish in a medium glass bowl. Add salt, pepper and the lime juice over the fish and mix gently to combine. Important note: please keep in mind that the lime juice must cover the fish completely for evenly “cooking”.
2. Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque throughout, about 15 to 20 minutes.
3. Empty ½ of the lime juice from the bowl.
4. Add orange juice to the fish.
5. Add onion, sweet peppers, mango and coriander. Stir gently.honestcooking.com