Mourvedre

Mourvedre is a Rhone variety which is becoming more popular in Australia, after a decline in the 1980s. In a way its fortunes have mirrored those of Grenache, a common blending partner. It was also known in Australia, and in California as Mataro. Occasionally you will still find wines with that name on the label. To add to the confusion the variety was also formerly known as Esparte.

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In France it is used a part of the blended red wines in the southern Rhone, often playing a supporting role to Grenache. The Mourvedre grape is also important in Provence, where it is used to make well structured roses, as well as serious reds, especially in the Appellation of Bandol.

It is widely grown in Spain under the name of Monastrell. It is not so highly regarded in Spain, its main role is to produce wines with high alcohol and tannin levels.

The most common use in Australia is in the increasingly popular Grenache, Shiraz Mourvedre (GSM) blends. These wines hark back to the 1960s when Australian dry red wine was labeled as claret and we weren't so fussy about what was on the label.

A couple of straight varietal Mourvedre wines deserve special mention. Hewitson Old Garden Mourvedre is made from the fruit of 150-year-old vines in the Barossa Valley. Cascabel in the McLaren Vale produce a wine from this variety under the name of its Spanish synonym of Monastrell, reflecting winemaker Susana Fernandez's Spanish heritage.

Mourvedre and food

These wines are earthy and rustic. They go well with meat based stews, or you could try them with Provencal vegetable dishes. GSM wines are just the thing to accompany your Sunday roast lamb. The soft, fruit sweet middle palate will complement the meat without overpowering it.

Mourvedre in Australia

Like its soul mate Grenache, this variety is planted chiefly in South Australia.