Produced from premium Western Australian Shiraz, the wine has deep plum purple colour, fruity aroma, and soft tannins supporting dark berry flavours.
Planning for the creation of a cellar door and restaurant began immediately and the Fishbone venue opened in December 2015.
Being a father to four daughters, Kevin wanted to create a welcoming destination, with a fresh menu that suited shared dining.
“I wanted to create a place where people can enjoy our wines in a relaxed environment, and I wanted to offer something that
Margaret River hadn’t seen before.”
The Fishbone Wines restaurant is now known for its Japanese inspired menu and raw dessert treats.
The restaurant can seat up to 100 people and overlooks the farm’s paddocks, complete with Kevin’s beloved cattle,
all with a north-easterly aspect which keeps the terrace sunny in winter and protected in summer.
Today Fishbone Wines brings the best of the Margaret River wine region to loyal customers across Australia and the world.
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