| THE RED MULLET 2007
Listed for Corporate Boxes and Functions at ANZ Stadium - Sydney.
THE RED MULLET 2007
A lovely wine for everyday drinking – and affordable, too.
A blend of shiraz, grenache, mourvedre and tempranillo from
one of the Clare’s most reliable wineries, this has some lovely
ripe fruit characters, richness and softness on the palate.
Out There Magazine - November 2009
THE RED MULLET 2007
All right, I know this has nearly as many varieties as we have bones in our feet. But as in the foot, every part is there to help with balance, and it works. This is a juicy, lively red that bursts on to the palate with red-berry fruits, spice and a plush, soft feel. Just the sort of no-nonsense wine you can enjoy mid-week without breaking the bank. Delicious.
Fergus McGhie, Canberra Times, 19 August 09
THE RED MULLET 2006
An eccentric combination of shiraz, grenache, mourvedre and tempranillo from the Clare Valley, this is generous, hearty and full of fleshy dark-fruit flavours. Match it with lamb chops.
Sally Gudgeon Sunday Life magazine, 24 August 08
THE RED MULLET 2006
A southern Rhone blend with a bit of tempranillo thrown in, Soft, juicy and fleshy, too, it's full of red berry fruits and fruitcake flavours, with a welcoming full palate and a clean finish. Delicious.
Fergus McGhie Canberra Times, 10 September 08
THE RED MULLET 2006
A southern Rhone blend with a bit of tempranillo thrown in, Soft, juicy and fleshy, too, it's full of red berry fruits and fruitcake flavours, with a welcoming full palate and a clean finish. Delicious.
Fergus McGhie Canberra Times, 10 September 08 THE RED MULLET 2006
The Red Mullet" (shiraz, grenache, mourvedre and tempranillo) is medium-bodied, fruity and fleshy. It's an all rounder but surprisingly good, with spicy food, thanks to the sweet fruit.
Chris Shanahan Sunday Canberra Times, 7 September 08
THE RED MULLET 2006
Designed as a ready-to-drink easy-on-the-gums quaffer and it works perfectly. Fleshy middle palate, but a dryish food-friendly finish. Plenty of ripe berry softness makes for an appealing drink.
85 points - Ray Jordan- West Australian, 31 July 08
THE RED MULLET 2006
Not your usual blend of reds, but this combination of Clare Valley shiraz, mourvedre, Tempranillo and grenache really works a treat. Soft and generous. It's a delicious mouthful of red and black fruits with a lick of chocolate and some mint.
Warren Barton, The Dominion Post, 1st March 2008
THE RED MULLET 2005
A thoroughly tempting nose reveals the shiraz and grenache parts of this all-in blend including mourvedre and tempranillo, the mix offering lots of red fruits, crunch texture and a fair bit of richness.
90 points, Tony Love, Adelaide Advertiser - 17th October 2007
The red wines start with the 2005 “The Red Mullet” (a reference to the fish and not the bad
haircut). It is a blend of Shiraz, Mourvedre, Tempranillo, and Grenache made in a forward style. Fragrant with an amalgam of red and black fruits, this supple-textured wine is easy-going and ready for drinking. It is a very good value.
87 points - The Wine Advocate - October 2007
THE RED MULLET 2004
‘If you do nothing else this coming week, make sure you ask your local liquor store to get some of this wine in – if they haven’t already. It’s one of the best new releases I have tasted in a long time. You may be familiar with Pikes; it’s the label with the pike that most people confuse with a trout. Neil Pike decided he’d push the fish line a little more with the label, which he describes as a bit of a red herring, given that it’s made from the unusual blend of shiraz, sangiovese, merlot and tempranillo – real united nations stuff.
It’s a thoroughly delicious wine made to be opened and not put down until the last drop is drained. At least that’s what I did when I tasted it – I had a little help, OK. Perfumed aromas of spice and chocolate with dark fruit nuances and a rich, sweet berry, silky smooth palate. Trust me on this one – you’ll thank me!
5 Stars. Ray Jordan, Food&Wine, West Australian, Sept 2006
“Complexity of fruit flavours and fragrance make for excitement on the nose. The light fragrance on the palate is deceptive as the mid palate has more weight and depth. Ripe redcurrants add to the fruit complexities. The finish is long with a flowery elegant feel”.
92 Points.Derek Smedley MW, London Trade Fair, May 2006.
‘An unusual name and label for a dry red blend – but the wine itself is smart stuff and should be competitive within its price bracket. A tasty mix of shiraz, sangiovese, merlot and tempranillo, the Mullet features ripe red and black berry fruit, hints of spice and earth, soft tannins and good length on the back palate, as all mullets should. Lovely for lazy lunching’.
4.5 Stars. Paddy Kendler, Quaffing, Herald Sun, September 2006
‘There has been a bit of talk over the past couple of years about the ‘mullet’ coming back into style. South Australian company Pikes is hoping the style will catch on – the wine, that is, not the hairdo. The wine is soft, with a range of sweet berry fruit flavours and chocolate hints. It’s an easy drinking style but has enough weight and complexity to match up with a steak from the barbecue. The Red Mullet would also work well as a lunch red’.
Mike Burnett, Examiner Launceston, August 2006.
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