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

14.02.18

Upcoming Events | 17-18 February

We will be at Sunset Wine this weekend!

From 2.00 pm to 8.00 pm on Saturday 17 & Sunday 18 February.

Come and enjoy a glass of wine, grab some bottles and have some fun with your friends!

Sunset Wine on the coast is the place to be this summer!

Enjoying an iconic WA sunset while tasting fantastic Western Australia wine, craft beers, ciders and spirits could not get better! Add in some gourmet food, live music and good friends and you have the recipe for one of summer’s best boutique events – Sunset Wine, at Brighton Reserve in Scarborough!

There’s a great range of local WA wines to try, or purchase a glass to enjoy at the event or take home something to share later. The wine locker is on site where you can store your purchases during the day as well.

You can relax overlooking the ocean on the Sunset Balcony or sit back on the grass slopes listening to local Indi musicians.

Sunset Wine is where people go to enjoy their time with friends at WA’s famous Scarborough beach and celebrate another summers day on the coast!

14.02.18

Our winery today

What a trip for our fresh and juicy Sauvignon Blanc grapes today! They have been harvested very early this morning, then destemmed, and pressed... on their way to become our delicious wine!

01.02.18

Pairing of the month

Seafood Salad and Flying Fish Sauvignon Blanc Semillon
The ultimate summer pairing ! Enjoy the freshness of our SBS with a delicious and colorful seafood salad.

INGREDIENTS:
3 cups mixed fresh herb leaves (mint, basil, parsley)
1 lime, rind finely grated
1 garlic clove, crushed
1kg baby squid hoods, cleaned, scored, cut into 4cm pieces, tentacles reserved
1 tablespoon extra virgin olive oil
1 celery heart, thinly sliced, leaves reserved
1 small red onion, thinly sliced
500g mixed baby tomatoes, halved if large
4 radishes, thinly sliced, plus extra, halved
1.5kg cooked prawns, peeled, deveined, tails intact

DRESSING
3 small truss tomatoes, halved
80ml (1/3 cup) extra virgin olive oil
60ml (1/4 cup) lime juice
1 1/2 tablespoons white balsamic vinegar
1/2 teaspoon caster sugar

METHOD
Step 1
Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.
Step 2
For the dressing, place the tomato, cut-side down, on prepared tray. Drizzle with 2 tsp oil. Season. Roast for 25 minutes or until tender. Transfer to a sieve set over a bowl. Use the back of a spoon to push through the sieve to extract juice. Discard solids. Combine the lime juice, vinegar, sugar, 1/3 cup tomato puree and remaining oil in a bowl. Season well. Reserve 1/4 cup of the dressing.
Step 3
Finely chop 2 /3 cup of the fresh herbs. Combine the chopped herbs, rind, garlic and reserved dressing in a bowl. Combine the squid and oil in a separate bowl. Season.
Step 4
Preheat a barbecue or chargrill on medium-high. Cook the squid, turning, for 2 minutes or until just cooked through. Add to the herb mixture. Toss to coat.
Step 5
Combine the celery, celery leaves, onion, tomato, radishes, prawns, squid mixture, remaining herbs and half the dressing in a bowl. Toss to combine. Transfer to a plate. Serve with remaining dressing on the side.

source: taste.com.au

  • 14.02.18

    Upcoming Events | 17-18 February

    We will be at Sunset Wine this weekend!

    From 2.00 pm to 8.00 pm on Saturday 17 & Sunday 18 February.

    Come and enjoy a glass of wine, grab some bottles and have some fun with your friends!

    Sunset Wine on the coast is the place to be this summer!

    Enjoying an iconic WA sunset while tasting fantastic Western Australia wine, craft beers, ciders and spirits could not get better! Add in some gourmet food, live music and good friends and you have the recipe for one of summer’s best boutique events – Sunset Wine, at Brighton Reserve in Scarborough!

    There’s a great range of local WA wines to try, or purchase a glass to enjoy at the event or take home something to share later. The wine locker is on site where you can store your purchases during the day as well.

    You can relax overlooking the ocean on the Sunset Balcony or sit back on the grass slopes listening to local Indi musicians.

    Sunset Wine is where people go to enjoy their time with friends at WA’s famous Scarborough beach and celebrate another summers day on the coast!

  • 14.02.18

    Our winery today

    What a trip for our fresh and juicy Sauvignon Blanc grapes today! They have been harvested very early this morning, then destemmed, and pressed... on their way to become our delicious wine!

  • 01.02.18

    Pairing of the month

    Seafood Salad and Flying Fish Sauvignon Blanc Semillon
    The ultimate summer pairing ! Enjoy the freshness of our SBS with a delicious and colorful seafood salad.

    INGREDIENTS:
    3 cups mixed fresh herb leaves (mint, basil, parsley)
    1 lime, rind finely grated
    1 garlic clove, crushed
    1kg baby squid hoods, cleaned, scored, cut into 4cm pieces, tentacles reserved
    1 tablespoon extra virgin olive oil
    1 celery heart, thinly sliced, leaves reserved
    1 small red onion, thinly sliced
    500g mixed baby tomatoes, halved if large
    4 radishes, thinly sliced, plus extra, halved
    1.5kg cooked prawns, peeled, deveined, tails intact

    DRESSING
    3 small truss tomatoes, halved
    80ml (1/3 cup) extra virgin olive oil
    60ml (1/4 cup) lime juice
    1 1/2 tablespoons white balsamic vinegar
    1/2 teaspoon caster sugar

    METHOD
    Step 1
    Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.
    Step 2
    For the dressing, place the tomato, cut-side down, on prepared tray. Drizzle with 2 tsp oil. Season. Roast for 25 minutes or until tender. Transfer to a sieve set over a bowl. Use the back of a spoon to push through the sieve to extract juice. Discard solids. Combine the lime juice, vinegar, sugar, 1/3 cup tomato puree and remaining oil in a bowl. Season well. Reserve 1/4 cup of the dressing.
    Step 3
    Finely chop 2 /3 cup of the fresh herbs. Combine the chopped herbs, rind, garlic and reserved dressing in a bowl. Combine the squid and oil in a separate bowl. Season.
    Step 4
    Preheat a barbecue or chargrill on medium-high. Cook the squid, turning, for 2 minutes or until just cooked through. Add to the herb mixture. Toss to coat.
    Step 5
    Combine the celery, celery leaves, onion, tomato, radishes, prawns, squid mixture, remaining herbs and half the dressing in a bowl. Toss to combine. Transfer to a plate. Serve with remaining dressing on the side.

    source: taste.com.au

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