Mourvèdre

  Mourvèdre (French)/Monastrell (Spanish)
(moor-VED’rr)/(moe-nah-STRELL)

Synonyms: Alcallata, Alcayata, Alicante, Arach Sap, Balzac, Balzar, Benadu, Beneda, Beni Carlo, Berardi, Bod, Bon Avis, Buona Vise, Casca, Catalan, Cayata, Caymilari Sarda, Charnet, Churret, Damas Noir, Drug, English Colossal, Espagnen, Espar, Esparte, Estrangle-chien, Flouron, Flouroux, Garrut, Gayata Tinta, Karis, Maneschaou, Marseillais, Mataró, Maurostel, Mechin, Monastre, Monastrell Menudo, Monastrell Verdadero, Mourvedre, Mourvegue, Mourves, Murvedr Espar, Negralejo, Negria, Neyron, Pinot Fleri, Plant De Ledenon, Plant De Saint Gilles, Reina, Ros, Rossola Nera, Spar, Tintilla, Tire Droit, Torrentes, Trinchiera, Valcarcelia, Verema, Veremeta, Vereneta

Wine Name: Mourvèdre, Monastrell, and in Rhône blends, in Australia – GSM blends and blends from the Spanish regions of Almansa, Valencia, Alicante, Jumilla, and Yecla

Background: Mourvèdre has tradtionally be a blending grape mostly for southern Rhône red blends as well as Spanish red blends from Jumilla, Valencia and Alicante. It adds a deep purple color and and earthiness with spice to Grenache and Syrah wines. The grape has moderate tannins and sometimes show a gamey taste. It is showing up as a pure varietal wine recently especially from Jumilla, Cline in California and from Australia.

Classic Brands and Sources: Château Beaucastle, d’Esclans, Domaine Tempier, Domaine Ray Jane (France); Bonney Doon, Cline, Qupé, Ridge (U.S.); D’Arenberg, Penfolds, Pikes, Rosemont, Torbeck, Yalumba (Australian)

Characteristics: