Mourvedre

Species:

• Vitis vinifera

Type:

• Noir

Origin:

• Spain. Believed to be indigenous to the Valencian town of Sagunto.

Parents:

• Unconfirmed.  DNA evidence suggests a relationship with Graciano.

Principal Regions:

• Spain, Southern France, California, South Australia

Viticulture:

• A late-budding, late-ripening cultivar with small, thick-skinned berries.
• Generally prefers clay or calcareous soils.
• Can be susceptible to drought.
• Resistant to botrytis/bunch rot.
• Vines can take several years (5+) before producing quality fruit.

Sensory Characteristics:

• Exhibits notes of black fruit (blackberry, black raspberry, black cherry), blue fruit (blueberry, plum, prune), and red fruit (red plum, red cherry).  Can have a smoky character on the palate.
• Acidity – Medium to medium+
• Tannins –Medium+ to high

Food Pairings:

• BBQ, smoked meats

History:

• The name is probably derived from “monasterio” (monastery). This could indicate that the variety was first cultivated and spread by monks.
• The variety was first mentioned in 1381 in Empordà (Catalonia) by the monk Francisc Eiximenis (1340-1409) along with Bobal as the most important varieties in Valencia.
• Hard hit by phylloxera in the 1880’s and largely eradicated from many vineyards in France.

Notes:

• Known as Monastrell in Spain and Mataro in parts of the New World (e.g. California, Australia, etc.).
• Traditionally the “M” in a GSM blend.
• Still grown in the Bandol region, which has sandy soils that are more resistant to phylloxera.
• Mourvedre’s propensity for high tannins earned it the French nickname Etrangle-Chien (the dog strangler).
• Traditionally used for black syrups sold as Monastrell Dulce or Fondillón.
• Can demonstrate strong reductive tendencies (a propensity to produce the rather off-putting odor of bad eggs if it is not exposed to enough oxygen during winemaking).
• Commonly used variety in Southern Rhone Valley blends.
• One of the varieties used in Cotes du Rhone and Chateauneuf-du-Pape.
• Commonly blended with Carignan and Cinsault.
• Also used to make rosé and port-style fortified wines.

Other names:
Alcallata, Alcayata, Alicante, Arach Sap, Balsac, Balthazar, Balza Noir, Balzac, Balzac Noir, Balzar, Beausset, Benada, Benadu, Beni Carlo, Berardi, Bernardi, Bod, Bon Avis, Bonavis, Buona Vise, Casca, Catalan, Cayata, Caymilari Sarda, Charmet, Charnet, Churret, Clairette Noir, Clairette Noire, Corsikaner, Damas Noir, De Reyno, Del Reino, Del Reyno, Drug, English Colossal, Espagne, Espagnen, Espar, Esparte, Estrangle Chien, Estranglechien, Etrangle Chien, Etranglechien, Flouron, Flourous, Flouroux, Garruch, Garrut, Garruts, Gayata, Gayata Tinta, Giro Alacant, Gros Mourvede, Kaldaretta, Karis, Mando, Manechal, Maneschaou, Marseillais, Mataro, Maurostel, Mechin, Merle D’espagne, Molverde, Molverdes, Monastel, Monaster, Monastre, Monastrel, Monastrell Garrut, Monastrell Menudo, Monastrell Verdadero, Monestel, Monistrellen, Morastel, Morastell, Morestel, Morrastel, Morrastrell, Morrstel, Morvede, Morves, Mourostel, Mourvede, Mourvedon, Mourvedre, Mourvedre Famellestadt, Mourvegne, Mourvegue, Mourves, Mourveze, Mourviedre, Mouvedre Famellestadt, Murvedr Espar, Murvedro, Murviedro, Negre, Negre Trinchiera, Negrette, Negria, Negron, Neyron, Piemontais, Pinot Fleri, Plant De Ledenon, Plant De Saint Gilles, Plant De St Grilles, Reina, Ros, Rossola Nera, Rossolo Nera, Spar, Tinta, Tintilla, Tintillo, Tintillo De Luxar, Tinto, Tire Droit, Torrentes, Trinchiera, Uva Tinta, Valcarcelia, Verema, Veremeta, Vereneta