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

2016 Flying Fish Chardonnay

$22.00 per bottle

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

06.04.18

Upcoming Events

Check out our website and Facebook page for upcoming events

20.04.18

Our winery today

Harvest is over at Flying Fish ! but still a lot of work for our winemaking team!

06.04.18

Pairing of the month

Enjoy la dolce vita with this Italian recipe, the ideal food pairing with our Italian Job Sangiovese !
Buon Appetito!

INGREDIENTS

2 tablespoons extra virgin olive oil
400g pork and fennel sausages, casings removed
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 baby fennel bulb, finely chopped
1 stick celery, finely chopped
3 garlic cloves, crushed
1 litre (4 cups) Campbell's Italian soup base
250ml (1 cup) water
400g can brown lentils, rinsed, drained
1 small bunch Tuscan kale, leaves thinly sliced
Parmesan toast, to serve (optional)

METHOD

Step 1
Heat 2 teaspoons oil in a large saucepan over medium heat. Add the sausage meat and cook, breaking up with a wooden spoon, for 6 minutes or until browned. Use a slotted spoon to transfer to a bowl. Set aside.

Step 2
Heat remaining oil in pan over medium heat. Add the onion, carrot, fennel, celery and garlic. Cook, stirring occasionally, for 8 minutes or until softened. Add the soup base and water. Cover and bring to a simmer. Simmer for 4 minutes. Add the lentils and sausage meat. Simmer, covered, for 2 minutes or until warmed through. Add the kale and simmer, covered, for 2 minutes or until just wilted. Serve with parmesan toast, if using.

source: taste.com.au

  • 06.04.18

    Upcoming Events

    Check out our website and Facebook page for upcoming events

  • 20.04.18

    Our winery today

    Harvest is over at Flying Fish ! but still a lot of work for our winemaking team!

  • 06.04.18

    Pairing of the month

    Enjoy la dolce vita with this Italian recipe, the ideal food pairing with our Italian Job Sangiovese !
    Buon Appetito!

    INGREDIENTS

    2 tablespoons extra virgin olive oil
    400g pork and fennel sausages, casings removed
    1 brown onion, finely chopped
    1 carrot, peeled, finely chopped
    1 baby fennel bulb, finely chopped
    1 stick celery, finely chopped
    3 garlic cloves, crushed
    1 litre (4 cups) Campbell's Italian soup base
    250ml (1 cup) water
    400g can brown lentils, rinsed, drained
    1 small bunch Tuscan kale, leaves thinly sliced
    Parmesan toast, to serve (optional)

    METHOD

    Step 1
    Heat 2 teaspoons oil in a large saucepan over medium heat. Add the sausage meat and cook, breaking up with a wooden spoon, for 6 minutes or until browned. Use a slotted spoon to transfer to a bowl. Set aside.

    Step 2
    Heat remaining oil in pan over medium heat. Add the onion, carrot, fennel, celery and garlic. Cook, stirring occasionally, for 8 minutes or until softened. Add the soup base and water. Cover and bring to a simmer. Simmer for 4 minutes. Add the lentils and sausage meat. Simmer, covered, for 2 minutes or until warmed through. Add the kale and simmer, covered, for 2 minutes or until just wilted. Serve with parmesan toast, if using.

    source: taste.com.au

CHECKOUT