Grape · Red

Mourvèdre

Also known as Monastrell in Spain or Mataro in Australia

Warm climate

About

Thick-skinned, late-ripening grape that needs heat and sun. Key blending partner with Grenache and Syrah in southern Rhone and Bandol. Adds structure, colour, and savoury complexity to blends.

Typical profile

Body

Rounded

Tannins

Firm

Acidity

Crisp

Sweetness

Dry

Aromas

What the grape gives up young, and what it grows into with time in bottle.

Young · fresh from the glass

blackberry plum black pepper game

Aged · develops with bottle time

leather wet earth garrigue thyme

Explore aromas

Oak influence

Possible

Aging

Bandol reds can age 10-20 years; develops meaty, earthy complexity.

Growing regions

How the grape expresses across places, grouped by country. Chips call out how a region's style deviates from the grape's default.

Australia

Barossa Valley

Fuller↑Softer↓Rounder↓

Ripe, generous, often labelled Mataro. Dark fruit and chocolate.

France

Languedoc-Roussillon

Used in Minervois and Corbières blends. Contributes tannic structure and meaty character to GSM blends

Provence

The star of Bandol reds, producing structured age-worthy wines with dark fruit and garrigue herbs

Rhône Valley

Softer↓Rounder↓

Usually blended in Châteauneuf-du-Pape. Adds structure and dark fruit to Grenache blends.. Full, meaty, gamey. The backbone of Bandol. Needs time to soften.

Spain

Alicante

Known here as Monastrell, the headline variety of inland Alicante: dry-farmed bush vines on limestone give dark, peppery, structured reds from Villena to Pinoso, and the same grape overripened on the vine becomes Fondillón

Jumilla

Known as Monastrell, the signature grape. Old ungrafted vines on sand and limestone yield deep, spicy, Mediterranean reds

Valencia

Known as Monastrell, important in Alicante where it also produces the rare sweet Fondillón

Food pairings

Braised lamb shanks with herbes de ProvenceGrilled Provençal beef daube with black olivesWild boar ragu with pappardelleRoasted duck confit with figs and rosemaryMoroccan tagine with lamb and dried apricotsGrilled portobello mushrooms with tapenade and goat cheese

Similar grapes

Nero di Troia

blackberryplumblack pepper

Sagrantino

blackberryplumblack pepper

Nero d'Avola

blackberryplumblack pepper

Mourvèdre Blend

blackberryblack peppergame

Touriga Nacional

blackberryplumblack pepper

Frequently Asked Questions

What does Mourvèdre taste like?▼

Mourvèdre offers rich flavors of blackberry, plum, and black pepper when young, with distinctive gamey notes. As it ages, it develops complex earthy characteristics including leather, dried herbs, and meaty savory notes.

Where does Mourvèdre grow best?▼

Mourvèdre thrives in warm climates with plenty of heat and sunshine, as it's a late-ripening grape that needs extended growing seasons. It performs exceptionally well in southern France's Rhône Valley and Bandol, where the Mediterranean climate provides ideal conditions.

What food pairs with Mourvèdre?▼

Mourvèdre's robust structure and savory complexity make it perfect with grilled meats, game, and Mediterranean dishes with herbs. The wine's earthy, meaty character also pairs beautifully with braised dishes and aged cheeses.

How does Mourvèdre age?▼

Mourvèdre ages beautifully thanks to its thick skin and natural structure, developing complex tertiary aromas over time. The youthful fruit flavors evolve into sophisticated notes of leather, earth, dried herbs, and meat, creating wines with excellent longevity.

Is Mourvèdre similar to other similar grapes?▼

Mourvèdre is often compared to Syrah for its structure and peppery notes, though it tends to be more earthy and gamey. It's frequently blended with Grenache and Syrah in southern Rhône wines, where it adds backbone and savory complexity to the mix.