Mourvèdre Grape variety guide: history, French regions, taste & food pairing
Mourvèdre is a dark, powerful and savory red grape of the Mediterranean, the soul of Bandol and the "M" in the classic Grenache-Syrah-Mourvèdre (GSM) blend.
Learn more about Mourvèdre
History & origins
Mourvèdre originated in Spain, where it is called Monastrell; its French name is thought to derive from Murviedro (today Sagunto) near Valencia. It arrived in Provence and Roussillon centuries ago and was once widespread before phylloxera. A late-ripening vine that needs heat and sea air, it was famously championed in Bandol, where it must make up at least half of the red blend. In Australia it is called Mataro.
French regions & appellations
Bandol AOC, Châteauneuf-du-Pape, Côtes du Rhône, Gigondas, Côtes de Provence, Cassis rosé, Languedoc, Faugères, Corbières and Collioure.
Taste profile
Full-bodied and tannic, with blackberry, black plum, leather, game, black pepper, thyme, cocoa and a meaty, earthy depth that rewards long aging.
Food pairing
Daube provençale, roast lamb with herbs, beef stew, venison, wild boar, grilled sausages, black olives and aged cheeses.
Where Mourvèdre grows in France
Wine regions: Languedoc-Roussillon, Provence, Rhône
Appellations: Bandol, Châteauneuf-du-Pape, Corbières, Cótes de Provence Sainte-Victoire, Côteaux d'Aix-en-Provence, Côtes de Provence, Côtes du Rhône Villages, Côtes du Rhône, Côtes du Roussillon Villages, Côtes du Roussillon, Gigondas, IGP Méditerranée, Minervois, Pic Saint-Loup, Rasteau, Saint-Chinian, Saint-Guilhem Le Desert, Tavel, Terraces du Larzac, Vacqueyras, Ventoux