Mourvèdre / Monastrell

Mourvèdre vineyard in [Bandol](/appellations/bandol-aoc), Provence

Summary

Mourvèdre (known as Monastrell in Spain) is a late-ripening, thick-skinned Mediterranean grape variety that produces deeply colored, tannic wines with distinctive earthy, meaty, and gamy characteristics. With approximately 64,000 hectares under cultivation in Spain alone (as Monastrell), plus significant plantings in France (~8,500 ha) and Australia (~1,000 ha), Mourvèdre is a major component in GSM (Grenache-Syrah-Mourvèdre) blends and the dominant variety in Bandol AOC, France’s benchmark appellation for the variety. The variety is notoriously demanding: it requires very warm conditions to fully ripen (one of the last varieties harvested), is susceptible to both powdery mildew and reduction in winemaking, and can produce brutally tannic wines if not carefully managed. However, well-made Mourvèdre demonstrates exceptional aging potential and develops complex tertiary notes of leather, game, and truffle.

Identity & Synonyms

Official Name: Mourvèdre
VIVC Database: VIVC Entry #8153
Prime Name: MOURVEDRE (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms (reflecting Mediterranean distribution):

Monastrell (Spain - most common name; dominant in Jumilla, Yecla, Alicante)
Mataro (California, Australia - historical name)
Estrangle-Chien (France - “dog strangler,” referencing astringency)
Balzac (South Africa)
Garrut (Catalonia)

The name “Mourvèdre” likely derives from “Murviedro” (modern Sagunto) in Valencia, Spain, suggesting Spanish origin.

Genetic Origin / Pedigree

Origin: Spain (likely Valencia/Murcia region)

Parentage:

Unknown - Ancient variety with no confirmed parents
DNA analysis confirms Spanish origin despite French appellation fame
Likely spread through Mediterranean via Aragonese trade routes

DNA Verification: No confirmed parentage; Spanish origin supported by genetic diversity patterns.

Historical Documentation: Documented in Spain since the 15th century; introduced to Provence in later centuries.

Clonal Diversity: Limited; main variation between Spanish Monastrell selections and French Mourvèdre clones.

Global Distribution

Total Area Planted: ~75,000 hectares globally

Top Producing Countries (ha):

Spain - ~64,000 ha (as Monastrell; Jumilla, Yecla, Alicante, Valencia)
France - ~8,500 ha (Bandol, Southern Rhône, Languedoc)
Australia - ~1,000 ha (Barossa Valley, McLaren Vale - as Mataro)
USA - ~800 ha (California: Paso Robles, Contra Costa County)
South Africa - ~300 ha (Swartland)

Planting Trends:

Stable to declining: Spain (vineyard restructuring)
Stable: France (Bandol demand; GSM blending)
Growing interest: Quality-focused New World regions

Viticulture

Phenology:

Bud burst: Late (provides frost protection)
Flowering: Late
Véraison: Late
Harvest: VERY LATE (among last varieties harvested; October-November)
Growing season: 190-220 days from bud burst to harvest

Vigor: Medium to high - responds to site and water availability.

Fertility: Medium - 1.3-1.8 clusters per shoot.

Typical Yield:

Bandol AOC: 30 hl/ha maximum (very low)
Jumilla DO: 4,500 kg/ha (~32 hl/ha)
Commercial Spanish production: 50-70 hl/ha

Disease Sensitivities:

Powdery mildew (Oidium): HIGH susceptibility (major challenge)
Downy mildew (Peronospora): Medium susceptibility
Botrytis bunch rot: LOW susceptibility (thick skins, late ripening)
Drought stress: HIGHLY TOLERANT - thrives in dry Mediterranean conditions

Climate Fit:

Optimal: Hot, dry Mediterranean climates with extended growing seasons
Growing Degree Days: 2,800-3,500 GDD (base 10°C); among highest heat requirements
REQUIRES significant warmth to ripen fully; struggles in cool climates
Late ripening: If insufficient heat, remains green and excessively tannic
Drought tolerance: Excellent - often dry-farmed

Soil Preferences:

Calcareous clay (Bandol): Classic terroir; structured, mineral wines
Limestone (Jumilla): Concentrated, powerful wines
Sandy soils: Some old-vine Spanish sites
Prefers well-drained soils; tolerates drought conditions

Training Systems: Gobelet (bush vine) traditional; VSP for mechanization; close planting for competition.

Enology

Typical Must Parameters at Harvest:

Sugar content: 23-27 °Brix (high accumulation when fully ripe)
pH: 3.4-3.8 (moderate)
Titratable acidity: 4.5-6.5 g/L (as tartaric acid)
Potential alcohol: 13.5-15.5% ABV

Maceration & Extraction:

Duration: 20-35 days (extended for age-worthy wines)
Temperature: 28-32°C
Thick skins: Allow and require extended maceration for tannin polymerization
Cold soak: 3-5 days common for color extraction
Post-fermentation maceration: 14-21 days for Bandol-style

Tannin Management (Critical):

Young Mourvèdre tannins are notoriously aggressive
Extended maceration promotes polymerization
Extended oak aging further softens tannins
Blending with softer varieties (Grenache) common strategy

Reduction Issues (Major Challenge):

Mourvèdre is prone to reductive (sulfide) aromas
Requires careful yeast nutrition management
Aeration during fermentation may be necessary
Some reduction considered part of varietal character

Oak Aging:

Bandol: Minimum 18 months aging required (mostly in large oak)
Traditional: Large neutral oak (foudres); gentle oxidation
Modern: Some French barrique use for structure
Duration: 18-36 months for age-worthy wines

Blending Role:

Bandol AOC: Minimum 50% Mourvèdre (often 85-100%)
GSM blends: M (10-30%) contributes color stability, tannin, earthy complexity
Châteauneuf-du-Pape: Permitted variety; adds structure
Jumilla DO: Often 100% Monastrell

Aging Potential:

Bandol: 10-30+ years (exceptional examples 40+ years)
Jumilla premium: 8-20 years
GSM blends: 8-15 years
Requires time for tannins to resolve

Sensory & Chemical Markers

Chemical Composition:

Total anthocyanins: 500-1,200 mg/L (HIGH - deeply colored)
Total tannins: 4.0-7.0 g/L catechin equivalents (VERY HIGH - among most tannic varieties)
Total polyphenols: 3,500-5,500 mg/L GAE

Key Aroma Compounds:

Thiols: Meaty, gamy, earthy (sulfur compounds)
Terpenes: Low levels
Esters: Blackberry, dark fruit
Reduction compounds: Can contribute to “sauvage” character

Sensory Profile:

Young Mourvèdre:

Visual: Inky, opaque purple-black
Aromatic: Blackberry, black cherry, black pepper, earth, meat, leather, gamey notes
Palate: Full body, VERY high tannins, medium acidity, astringent, needs time

Aged Mourvèdre (Bandol style):

Visual: Deep garnet to brick
Aromatic: Leather, game, truffle, earth, dried herbs (garrigue), smoke, meat
Palate: Integrated tannins, savory, complex, long, earthy finish

Blended (GSM):

Contributes: Color stability, tannin backbone, earthy/meaty complexity
Mellowed by Grenache (softness, fruit) and Syrah (spice, structure)

Common Enological Issues

Extreme Tannin Levels

Cause: Very thick skins with high phenolic content; seeds also contribute harsh tannins.
Risk: Brutally astringent wines in youth; aggressive, mouth-coating tannins.
Decision point: Extended maceration (20-35 days) for tannin polymerization; extended oak aging (18+ months); blending with softer varieties; acceptance of aging requirement before release.

Late Ripening and Incomplete Maturation

Cause: Among the latest-ripening commercial varieties; requires 2,800-3,500 GDD.
Risk: If insufficient heat, retains green, vegetal character and harsh, unripe tannins.
Decision point: Site selection for warmest exposures; appropriate climate selection; acceptance that variety is unsuitable for cool regions.

Reduction (Sulfide Formation)

Cause: Mourvèdre is particularly prone to forming reductive (sulfide) compounds; low YAN, fermentation stress, and reductive winemaking exacerbate issue.
Risk: Struck match, rubber, meaty, farmyard aromas—some considered varietal character, but excess is faulty.
Decision point: YAN supplementation (250+ mg/L); aeration during fermentation; rack off gross lees; copper fining if mercaptans persist; distinguish “characteristic reduction” from fault.

Powdery Mildew Pressure

Cause: High susceptibility to Erysiphe necator; warm, dry conditions favor disease.
Risk: Reduced yield; compromised fruit quality; off-flavors.
Decision point: Preventive fungicide program essential; canopy management for air circulation; sulfur applications.

Oxidation vs. Reduction Balance

Cause: Traditional Bandol winemaking involves extended oxidative aging, but variety is prone to reduction.
Risk: Balancing act between preventing reduction and avoiding oxidation.
Decision point: Careful oxygen management during aging; barrel topping; appropriate sulfur dioxide levels; rack as needed to manage reduction.

Yield Restriction for Quality

Cause: Higher yields produce dilute, thin wines lacking varietal character.
Risk: Economic pressure to increase yields conflicts with quality.
Decision point: Strict yield control (30-40 hl/ha for quality); green harvest; appropriate site selection on poor soils.

Operational Considerations

Harvest timing:

Very late ripening; often last variety harvested
Requires patience for full phenolic ripeness
Seed lignification (brown, crunchy seeds) indicates maturity
Balance between sugar accumulation and tannin ripeness

Sorting and selection:

Standard sorting for damaged fruit
Powdery mildew-affected clusters require exclusion

Fermentation management:

Temperature: 28-32°C for optimal extraction
YAN supplementation critical (>250 mg/L) to prevent reduction
Monitor for H₂S; aerate if detected
Duration: 7-14 days primary fermentation

Maceration protocol:

Extended maceration essential: 20-35 days total
Cold soak: 3-5 days for color
Post-fermentation: 14-21 days for tannin polymerization
Daily cap management; gentle extraction

Reduction management:

Monitor for sulfide aromas throughout fermentation
Aerate via pump-over or rack-and-return if reduction detected
Copper fining post-fermentation if necessary
Accept that some “animal” character is varietal

Oak program:

Large neutral oak (foudres) traditional; gentle oxidation
Duration: 18-36 months for Bandol-style
New oak sparingly (0-20%); can overwhelm
Bandol AOC requires minimum 18 months aging

Blending decisions (GSM):

Mourvèdre: color, tannin, earthiness, structure
Grenache: softness, alcohol, red fruit, approachability
Syrah: spice, additional color, aromatic complexity
Typical M proportion: 10-30% in blends

Release timing:

Bandol requires minimum 18 months aging before release
Premium examples benefit from 3-5+ years bottle age
Tannins require time to resolve

Key Regions & Appellations

Bandol AOC (France, Provence)

Official Regulation: INAO

Varietal requirement: Minimum 50% Mourvèdre (premium producers use 85-100%)
Permitted varieties: Grenache, Cinsault for balance
Area under vine: ~1,600 ha total
Aging requirement: Minimum 18 months in oak
Yield limit: 30 hl/ha
Characteristics: Benchmark for the variety; deeply colored, tannic, complex; exceptional aging

Jumilla DO (Spain, Murcia)

Official Regulation: DO Jumilla

Varietal name: Monastrell
Varietal dominance: ~80% of plantings
Area under vine: ~23,000 ha total
Characteristics: Powerful, concentrated; range from early-drinking to age-worthy; value-oriented

Yecla DO (Spain, Murcia)

Official Regulation: DO Yecla regulations

Varietal name: Monastrell
Varietal dominance: ~75% of plantings
Area under vine: ~6,000 ha total
Characteristics: Similar to Jumilla; slightly cooler; gaining quality recognition

Châteauneuf-du-Pape AOC (France, Southern Rhône)

Official Regulation: INAO

Mourvèdre role: Permitted variety; contributes to blends (typically 10-25%)
Characteristics: Adds structure, color stability, earthy complexity to Grenache-based blends

Barossa Valley & McLaren Vale (Australia)

Official Regulation: Geographical Indications (Wine Australia)

Varietal name: Historically Mataro; now Mourvèdre
Old vines: Some plantings 100+ years old
Characteristics: Old-vine expressions gaining recognition; GSM blending component

Notable Benchmark Producers

Reference Examples (not commercial endorsements):

Domaine Tempier - Bandol, France
Benchmark Bandol producer; multiple cuvées (Migoua, Cabassaou, La Tourtine); demonstrates Mourvèdre’s complexity and aging potential.
Château Pradeaux - Bandol, France
Traditional producer; very long aging (often 5+ years before release); demonstrates full aging potential.
Château de Pibarnon - Bandol, France
95% Mourvèdre; highest altitude Bandol vineyards; elegant, mineral expression.
Juan Gil - Jumilla, Spain
Modern Monastrell producer; demonstrates Spanish potential at premium level.
Casa Castillo - Jumilla, Spain
Las Gravas old-vine Monastrell; shows variety’s concentration from old Spanish vines.
Hewitson - Barossa Valley, Australia
Old Garden Mourvèdre (from 1853 plantings); demonstrates Australian old-vine potential.

Research & References

VIVC (2025). “Mourvedre - Vitis International Variety Catalogue.” Julius Kühn Institute. Entry #8153
INAO (2025). “Cahiers des Charges - Bandol AOC.” https://www.inao.gouv.fr
DO Jumilla (2025). “Pliego de Condiciones DO Jumilla.” https://www.vinosdejumilla.org
Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Mourvèdre/Monastrell entry.
Wine Australia (2025). “Australian Geographical Indications.” https://www.wineaustralia.com
Romero-Cascales, I., et al. (2005). “Differences in anthocyanin extractability from grapes to wines according to variety.” American Journal of Enology and Viticulture, 56, 212-219. AJEV Link

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level