Flying Fish Cove is located 25km's north of the Margaret River townsite along Caves Road in the renowned Wilyabrup sub-regional area.
Starting out as predominately a 'Contract Winemaking Facility' producing wine for several other grape producers, the team branched out to create their own wine brand in 2003 and now has a total of 14 products under their umbrella.
Our 25-hectare vineyard is situated next door to the winery on Caves Road in Wilyabrup. The soil type is largely an ancient gravely loam over a mixture of limestone and granite.
Being only a few kilometres inland from the Indian Ocean, the climatic conditions result in an even ripening period. This northern end of Margaret River enjoys greater consistency than the southern end some 40 kilometres away.
The team at Flying Fish are extremely proud and excited to have our Winemaker,
Ryan Aggiss selected as a finalist for the Wine Society 2009 Young Winemaker of the Year awards.
Colleagues of Flying Fish nominated Ryan for this award, open to all Winemakers in
Australia and New Zealand unde...
If only I had a dollar for everytime this was asked in cellar door!
The name Flying Fish Cove is not taken from a literal place (although there is an actual Flying Fish Cove located on Christmas Island). It has more to do simply with our association with the ocean.
MargaretRiver being famously known for its wines and its waves, our label aims to combine those two passions.
With the major part of our team making the most of what the ocean has to offer, wether it be surfing, sailing, fishing or (as in the case of one of our winemakers) being towed into some of the biggest swells Australia has ever seen!, we wanted to create a name that combined all of this while remaining simple, yet bold and effective.
Vintage 09 began very gradually for Flying Fish with the first batch of fruit (the Pinot and Chardonnay for our Sparkling base) arriving mid Feb.
With rains arriving soon after, the harvest of the whites were delayed and, not unlike the rain, grape bins drizzled through to the loading pad in uncommon spurts, leaving the winery crew to be twiddling their thumbs one day and then running around like crazy (though a super efficient and organised team that they are) headless chooks the next.
As a result of the weather slowing things down, the ripening process of the whites was enhanced, enabling an accumulation of flavours leading to more full bodied whites with juicy palates. Another benefit was that the cooler weather allows higher amounts of natural acidity to be retained in the grapes, ensuring the resultant wine will be fresh and zingy.
With warmer weather returning, the start of March saw things speeding up with the white grapes arriving almost daily. The red intakes closely followed and sometimes overlapped during mid March.
Reports from the Winemakers are that the 2009 Cabernet is rich in red fruit aromas, firm with natural tannin and deep, dark and dense in colour. The Merlot is alive with briary and herbal tones and showing more concentration then we have seen in a long time.
Our much acclaimed Shiraz vineyard again came up with the goods. Black in colour, perfectly ripe and balanced in tannin and acid, and leaping out of the glass with spice and violets, this will be a wine to watch carefully.
The last fruit to see the inside of the crusher was the varieties for our Italian Job blend which came through halfway through April. This Sangiovese, Nebbiolo blend again looks too be a ripper. Deep crimson, ripe red fruits and firm in tannin has enabled the winemakers to again represent this Italian style to the best of their ability.