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Known also as Mataro (in the USA and Portugal) and as Monastrell (in Spain), Mourvedre makes full-bodied, well-structured dry reds. The best examples come from Bandol (in Provence) where the wines are dark, firm, and ageworthy and it’s an important component in Chateauneuf du Pape (it blends well with the fruitier, softer Grenache). In Spain, Mourvedre is mainly in Jumilla and Alicante, two up and coming regions favored by the new generation of Spanish winemakers. There’s a little of the grape in the USA and Australia.

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