Monastrell or Mourvèdre, often misunderstood as rustic and bold, reveals its true nature here in a myriad of expressions. It's as if the soil, the wind, and the sun engage in a delicate dance to coax out its innermost desires. From the vineyards caressed by the Mediterranean breeze to those nestled in the rugged mountains, Monastrell unfurls its flavours like there are endless possibilities.
It's Origin
It is said that Monastrell’ origin is most likely to be Spain, but still, it seems difficult to exactly pinpoint, where it comes from. It is said that around 500 BC it was introduced to Valencia by the Phoenicians.
Family Ties
Ampelographists have said that Monastrell may be the parent to the red grape variety Mavrud, or that it at least is a clone of Monastrell.
Climate and Soils
Monastrell thrives in warm climates and well suited to the warm Mediterranean climate and warm continental climates. Nevertheless, it can be quite temperature sensitive throughout its growing season with even low winter temperatures affecting its dormancy.
It can adapt to a broad variety of soil types, but the most ideal, who would have guessed, are very warm soils, south facing slopes (Northern hemisphere that is) with shallow, clay soils, that can retain the necessary moisture to keep the vines roots wet, without letting it grow too vigorously. In addition, it does best in regions with sufficient winds like in the Rhône Valley or Jumilla for instance, to protect itself from Downy and Powdery Mildew. It grows in:
- Spain (75%), mainly in Valencia, Jumilla and Yecla, but also at the Balearic Islands
- France (13%), mainly in the Rhône Valley and Provence, Roussillon
- The United States (6%), California & Washington
- Australia (4%), South Australia, and New South Wales
- South-Africa (2%)
- Argentina (0.34%)
- Chile (0.06%)
Vine Manual: How does Monastrell Grow
Monastrell can be a difficult variety to grow, because it prefers its face in the sun, and its feet in the water. The most regions where Monastrell is grown, hardly falls rain on a yearly basis, but can and is adaptable to dry farming techniques. As Monastrell is a late ripening variety, it needs the heat and the long growing season to become fully ripe.
- Late budding
- Late ripening
- Drought sensitive
- Low yielding
- Highly vigorous growth, when not maintained, the abundant foliage can shade the grape clusters, affecting ripening. It’s canopy management also needs to be carefully thought over.
- Prone to reduction
- Susceptible to Powdery and Downy Mildew
- Thick skinned, therefore high in phenolics
- Small berries, with compact grape clusters.
- Often grown as Bush Vines (Gobelet) but does well on various ways of vine training systems.
It’s all in the Name Baby.
Monastrell maybe more familiar to you by the name of Mourvèdre (French). But it also goes by the name of Mataro, a local adaptation from Valencia, also used in Australia as well.
It is quite commonly used as a blending varietal, especially in the Rhône region, where it is often blended with Grenache, Syrah, Cinsault and Carignan. Read the article about Rhône’s Holy Trinity here. In Spain, specifically in Jumilla, it is often blended with Garnacha, Garnacha Tintorera and Syrah. Single-Variety wines are not particularly common thought, but it’s rise is on its way.
Tickle Your Taste Buds: Monastrell’ Taste Profile
Let us explore Monastrell’ rustic, bold and grippy character. It shows a deeply purple coloured wine, with medium-to-medium plus acidity and high, grippy tannins, making an ideal companion for meat dishes. Its tannins give more structure to the wine, offering a rich and weighty mouthfeel. It often shows medium-high alcoholic wines. Monastrell makes a bold statement with its full-bodied structure, contributing depth and complexity to the tasting experience.
Aromas and Flavours
Beyond its dark fruit profile of bramble, blackberry, blueberry, black currant, plum, cherry. It shows notes of violets, balsamic vinegar, liquorice, olive, and spices. It also boasts a plethora of complex earthy flavours like forest floor, pepper, and herbs. These notes evolve with age, developing leathery and even meaty/gamey undertones. Depending on the wine’s origin and production methods, it can display notes of pepper, potting soil, and cedar. Often the flavours show a noticeable warmth and intensity to it.
Did you Know?
Did you know that Monastrell and the Spanish region of Jumilla go hand in hand together, where this amazing variety accounts for 75% of its entire yield.
History Facts
- When Phylloxera hit Europe around 1880, and grafting of the vines was discovered, Monastrell didn’t take grafting so well, so many vineyards back then where replanted with other varieties.
- In Australia, locally known as Mataro, has a rich history dating back to the mid-19th century, with plantings scattered across the country. However, during the 1980s, a significant portion of these old vines were uprooted as part of a government-led vine pulling scheme. Despite this, some of these historic vineyards managed to survive and continue to produce exceptional fruit to this day. Traditionally utilized as a blending grape in fortified wines, Mataro experienced a resurgence of interest in the 1990s when winemakers began crafting wines from the acclaimed GSM (Grenache, Syrah, and Mourvèdre) blends, often sourcing grapes from the remaining, low-yield old vine plantings. This newfound appreciation led to a modest increase in plantings, with Mataro vineyards exceeding 1,000 hectares by the mid-2000s.
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Are Monastrell and Mourvèdre the same grape?
Yes. Monastrell is the Spanish name, Mourvèdre the French one, and in Valencia and Australia the same grape also answers to Mataro. Spain holds about 75 percent of the world's plantings, with France's Rhône, Provence and Roussillon following.
What does Monastrell taste like?
Expect a deeply purple, full bodied wine with grippy, structured tannins and medium plus acidity. Dark fruit of bramble, blackberry and plum meets violets, balsamic, liquorice, olive and earthy forest floor notes, evolving into leather and gamey undertones with age. A natural partner for meat dishes.
Where does Monastrell grow best?
In warmth: Mediterranean and warm continental climates on south facing slopes with shallow clay soils that hold just enough moisture. The saying goes that it wants its face in the sun and its feet in the water, and windy regions like Jumilla or the Rhône Valley help keep mildew away. In Jumilla it accounts for about 75 percent of the entire yield.
What is Monastrell blended with?
In the Rhône it joins Grenache, Syrah, Cinsault and Carignan, most famously in the GSM blend. In Jumilla it is blended with Garnacha, Garnacha Tintorera and Syrah, though confident single variety Monastrell is on the rise.
Why is Monastrell considered difficult to grow?
It buds late, ripens late and needs a long, hot season, yet stays drought sensitive with naturally low yields. Its vigorous canopy can shade the fruit, mildew is a constant threat, and history adds a footnote: after phylloxera, Monastrell took poorly to grafting, so many vineyards were replanted with other varieties.
Resources
- Jancis Robinson, “Mourvedre” - Accessed at February 28, 2024
- Wine Searcher, “Grape Mourvedre /Monastrell” - Accessed at February 28, 2024
Margot van Lieshout
Wine marketeer, sales expert with over 20 years in the trade, public speaker and international wine judge. Thousands of wines scored from Steiermark to Ningxia, and a trade she knows from the inside out. Wine with Margot is where she helps wine brands tell the stories that sell them.
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