Learn about Mourvèdre — taste profile, popular regions and more …
Full of charming, red fruit and robust, earthy goodness, Mourvèdre is an important grape in many key regions in the south of France, as well as in Spain and the New World. Mourvèdre is actually of Spanish provenance (there known as Monastrell or Mataro) and is the key variety in Alicante, Jumilla and Yecla. It also thrives in France’s Bandol region, where it shines on its own and in the Southern Rhône, where it acts a major bending grape. Mourvèdre continues to gain popularity in California and Australia, as a single varietal wine or in Rhône Blends.
Tasting Notes for Mourvèdre
Mourvèdre is a dry, red wine. At its finest, Mourvèdre wine is robust and full of brambly red and black fruit, and aromas and flavors of herbs, leather, earth, dark chocolate and licorice. In blends with Grenache and Syrah, Mourvèdre provides fleshy texture and earthy aromatics.
Perfect Food Pairings for Mourvèdre
This Mediterranean variety loves rustic food—think cassoulet, wild boar ragu or smoky ribs. Mourvèdre’s tannins are bold but not bitter, lending both weight and texture.
Sommelier Secrets for Mourvèdre
Historically Mourvèdre claimed significant plantings in California, but the vine lost popularity during the 20th century in favor of other varieties. However, in the 1980s, a group of California winemakers inspired by the wines of the Rhône Valley have been working to bring the variety back into the spotlight. Plantings have since increased and Rhône blends are now a highly-regarded specialty of the Central Coast.
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Domaine Tempier La Migoua Bandol Rouge 2001Mourvedre from Provence, South of France, France