Mourvèdre

Mourvèdre—also known as Monastrell in Spain and as Mataro in Australia and historically in California—is a bold, thick-skinned red grape celebrated for deeply colored, full-bodied wines with firm, sometimes astringent tannins and savory, earthy complexity. Originally from Spain but now vital in regions like France’s Rhône Valley, it is prized in GSM blends, as a varietal, and for its role in Provençal rosé and occasional fortified wines. Mourvèdre typically offers intense flavors of dark fruit, spice, game, herbal notes (such as garrigue and black pepper), and floral hints, with oak aging imparting smoke, cocoa, or coffee nuances; reductive aromas can appear in youth. Suited to warm climates due to its heat tolerance, Mourvèdre’s high alcohol potential and medium-plus acidity require careful harvest timing, earning it the French nickname "Étrangle-Chien" (dog strangler) for its robust character and winemaking challenges.

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Characteristics of Mourvèdre


Mourvèdre is instantly recognizable for its bold structure and deep, inky color, both owed to its thick grape skins. The grape’s naturally high tannin content gives the wine a firm backbone and plenty of aging potential, but also demands careful handling in the vineyard and cellar to keep those tannins from turning harsh. Medium to medium-plus acidity keeps the wine feeling fresh and vibrant, balancing out its full body and often elevated alcohol levels. In the glass, Mourvèdre pours a striking dark ruby or purple, and always delivers a sense of richness and weight that makes it stand out among reds.

What Does Mourvèdre Taste Like?


Mourvèdre’s character is shaped by its origin and climate: classic Old World regions like Bandol in France showcase its savory, earthy, and gamey side—leather, wild herbs, black pepper, and tobacco layered over dark fruit, with subtle floral notes like violet and rose. Warmer climates amplify riper blackberry, fig, and prune, creating a lush, sometimes chewy texture, while cooler sites or younger wines lean into fresher red fruits and more vibrant acidity. Mourvèdre is defined by high, firm tannins and a full-bodied structure, with acidity ranging from medium to medium-plus. Youthful examples may display reductive, funky aromas that benefit from decanting, and with age, the wine’s texture can evolve from chewy to velvety or silky, while oak aging imparts spice, chocolate, and coffee nuances.

Notable Region Mourvèdre Grows In


Mourvèdre’s character is deeply shaped by the warm, sun-drenched regions where it thrives, each imparting its own distinctive style and expression to the varietal.
  • Spain (Monastrell): The heartland of Monastrell, especially in Jumilla, Yecla, and Alicante, produces rich, full-bodied wines with intense dark fruit, firm tannins, and a growing reputation for old-vine quality.
  • France (Bandol, Southern Rhône, Languedoc-Roussillon): In Bandol, Mourvèdre achieves its most structured and age-worthy form, while in the Southern Rhône and Languedoc-Roussillon, it adds savory depth and earthy complexity to both blends and varietal wines.
  • Australia (Barossa Valley, McLaren Vale): Australian Mataro, particularly from South Australia’s historic vineyards, is known for its lush, fruit-driven profile with underlying savory notes, often showcased in GSM blends and increasingly as a single varietal.
  • United States (California, Washington): California’s Paso Robles and Contra Costa County, along with Washington’s Yakima Valley, offer Mourvèdre styles ranging from ripe and fruit-forward to earthy and spicy, often with softer tannins than their European counterparts.

Food Pairings


Mourvèdre pairs beautifully with hearty dishes that can match its bold flavors and robust structure.
  • Robust meats and game: Grilled or roasted steaks, lamb chops, braised short ribs, and game meats like venison and duck echo Mourvèdre’s earthy, spicy notes while their fat and protein soften the wine’s firm tannins.
  • Hearty, umami-driven vegetarian dishes: Mushroom risotto, lentil stew, grilled portobello mushrooms, and roasted root vegetables highlight the wine’s savory character and bring out its complexity.
  • Aged cheeses and Mediterranean flavors: Hard cheeses such as Manchego or aged Cheddar, along with Mediterranean-inspired dishes seasoned with rosemary, thyme, or black pepper, create harmonious pairings that showcase the wine’s depth and spice.

How to Serve Mourvèdre


  • Serving Temperature: Best enjoyed slightly cooler than room temperature, around 16–18°C (61–65°F), to balance Mourvèdre’s bold flavors and alcohol.
  • Glassware: Use a standard red wine glass or, for a more expressive experience, a large-bowled glass designed for full-bodied reds.
  • Decanting: Young Mourvèdre benefits from decanting for 1–2 hours to soften tannins and open up aromas; older bottles need a gentle 30-minute decant to separate sediment.
  • Aging Potential: Quality Mourvèdre can age for a decade or more, with top examples from regions like Bandol lasting 20 years or longer.
  • Storage: Store in a cool, dark place at about 13°C (55°F), with steady humidity, and keep bottles on their sides if sealed with cork.

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