Cultivated in eastern Spain for over 500 years, Monastrell likely originated in Valencia before journeying to Provence and the southern Rhône, where it became Mourvèdre. Spanish colonial expansion and French vignerons championed its drought resistance and densely flavored berries, cementing Monastrell’s place in classic Mediterranean wine culture. While it fell out of vogue for much of the 20th century, a new generation of winemakers in Spain and France has revived its reputation—now prized for climate resilience and bold, expressive personality.
Monastrell (Mourvèdre)
Region: Europe
Monastrell—known as Mourvèdre in France and Mataro in Australia and California—is a robust red grape native to Spain’s sun-drenched southeast, especially Jumilla and Yecla. Celebrated for its deep color, tannic heft, and ripe, spicy fruit, Monastrell stands on its own in bold varietal wines and shines in blends like Rhône’s iconic GSM (Grenache-Syrah-Mourvèdre). These wines are loved for their wild aromatics, savory depth, and ability to thrive in hot, arid vineyards.
Tasting Notes
Taste Profile
- Very Dry
- Full Body
- High Tannins
- Moderate Acidity
- Approximately 14.5%
The History of Monastrell (Mourvèdre)
FAQs About Monastrell (Mourvèdre)
Is Monastrell the same as Mourvèdre?
Yes, Monastrell is the Spanish name and Mourvèdre the French name for the same grape. In Australia and California, it’s often called Mataro.
What does Monastrell taste like?
Expect bold blackberry and blueberry fruit, black pepper spice, and earthy, sometimes gamey undertones—especially in old-vine or traditional styles.
What foods pair well with Monastrell?
Go for grilled lamb, spicy sausages, charred vegetables, or aged cheeses. The wine’s body and structure complement smoky, robust flavors.
Can Monastrell age well?
High-quality Monastrell/Mourvèdre can develop leather, tobacco, and dried fruit notes over 7–20 years, especially from top sites and old vines.