Dating back to the sixteenth century, Mourvèdre (the Spanish Monastrell or the Catalan Mataro is probably the more appropriate label) probably originated near Mourviedro in Valencia or Mataro in Catalonia. The variety is the second most important Spanish grape to Grenache, and has been planted throughout southern Spain and France since the late 1500s.

Extensively used in red blends where its main role is to add a rustic flavour, structure and density to produce wines with high alcohol and tannin levels. Mourvèdre is an especially good foil for Grenache’s low-acid, low-tannin fruit. It is one of thirteen varieties used in Châteauneuf-du-Pape, and is used similarly in other Rhône Côtes de Provence appellations. Mourvèdre is also used to make roses, especially in Bandol.

Mourvèdre is an upright, vigorous and moderately productive vine which buds and ripens late, yielding medium-sized bunches of blue-black berries with thick skins that are highly resistant to rot. It does best in a warmer climates with abundant sunshine and well drained soils, resulting in big, rustic wines high in alcohol, acidity and tannin with moderately fruity blackberry characters and aromas of Provencal herbs, leather and mushrooms. They are usually quite astringent when young, though they tend to soften with age.

The variety was brought into Australia in the Busby collection of 1832 from Perpignan (Roussillon) the most significant plantings are in South Australia, especially in the Barossa Valley and McLaren Vale, and New South Wales, used as a varietal wine, blended with other varieties and is also used in a port style.The most common use in Australia is in Grenache Shiraz Mourvèdre (GSM) blends, the successors to the 1980s Cabernet Mataro blends that have largely been superseded Cabernet Merlot.