Wines
2004 “The Red Mullet”
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.