/ moor-VED-ruh / · Also known as Monastrell, Mataro
Dark, savoury and a little wild — the ‘M’ in GSM.
Mourvèdre needs lots of sun and heat to ripen. It gives deeply coloured, tannic wines with dark fruit and savoury, gamey, herbal notes. It shines on its own in Bandol and Jumilla, and adds structure and depth to Grenache–Syrah blends across the Rhône and Australia.
Serve at
16–18°C
Glass
Large red wine glass
Decanting
About 1 hour
Climate
Hot
How Mourvèdre typically feels in the mouth.
What to look for in the glass.
Fruit
Savoury
With age
The regions to know on a wine list.
Classic matches that work every time.
Say it at the table
“Dark, savoury and wild — blackberries, herbs and a meaty edge. Made for slow-cooked lamb.”
How Vinosoma trains your staff →Grapes worth exploring next.
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