The Ultimate Guide to Australian Mourvèdre

The Ultimate Guide to Australian Mourvèdre

Australian Mourvèdre is an under the radar wine varietal. Many have tried it without knowing. It’s the M in the popular GSM blend. Very few winemakers are brave enough to make it as a single varietal. It’s also confusing because of its multiple names – Mourvèdre, Mataro and less commonly, Monastrell (the Spanish name).

When Adam sourced some Mourvèdre grapes from a friend in Bendigo, he knew he could make something pretty special.

We’ve created this Ultimate Guide to Australian Mourvèdre to share information about this amazing, underrated varietal.

Fun facts about Australian Mourvèdre

Fun facts about Australian Mourvèdre

– Mataro (Mourvèdre) was brought to Australia by James Busby in 1832.

– Australia has the oldest continuous vineyard in the world, planted in 1853 by Johan Friedrich Koch.

– Due to its late ripening, Mourvèdre is often one of the last grapes to be harvested in the season.

To get you up to speed fast on this varietal, check out our complete Mourvèdre facts list.

mourvedre fast facts by subrosa wine

How many names does Mourvèdre have?

How many names does Mourvèdre have?

Mourvèdre goes by many names, depending on the country and even within the country there are multiple names.
In France it’s known as Mourvèdre.
In Spain it’s called Monastrell.
In Australia it can be either Mataro or Mourvèdre, but there are two even earlier names, Balzac and Lambruscat.

What’s the story behind the names?

What’s the story behind the names?

It’s believed this varietal originated in Spain therefore the Spanish names. This varietal Mataro is a city near Barcelona on the northeastern coast of Spain. And Mourvedre is a derivative of another Spanish city, Murviedro, near Valencia, also on the coast in eastern Spain. Nobody knows exactly which city is the original, so both names exist. The funny thing about these names though is that in Spain it goes by Monastrell, from the Latin word Monasteriellu (Monastery).

The funny thing about these names though is that in Spain it goes by Monastrell, from the Latin word Monasteriellu (Monastery).

But wait, that’s not the end of the name story. According to the Vitis International Variety Catalogue (an international database that keeps track of varietal names), this grape has one of the highest number of names, with more than 100. Makes it extremely difficult to track the history…

How do you pronounce Mourvèdre?

How do you pronounce Mourvèdre?

While we’re talking names, let’s get the pronunciation figured out too. Here’s the phonetics to help you “mohr-VED-dra” or “more-VEH-drha”. Or make it easy on yourself and go with the shortened version – “more-VED”.

What is Mourvèdre?

What is Mourvèdre?

It’s a medium bodied red wine. Not well known as a single varietal, it’s typically used as a blending grape. In France, the varietal is revered for its aromatics, structure and tannic content, all excellent traits in a blend. It is so highly respected that it is classified as one of the 13 permitted grape varieties of the infamous, and insanely expensive, Châteauneuf-du-Pape. 

In Australia, the grape is the M of the extremely popular GSM blends, consisting of Grenache, Shiraz, Mourvèdre. Many Australian greats like Penfolds, Henschke, Hewitson are fine producers of this blend. When used in a GSM blend, Mourvèdre often provides colour, fruit and some tannic structure to complement the fruity Grenache and elegant Syrah. A GSM blend typically consists of 40-70% Grenache, 10-30% Syrah, and 10-30% Mourvèdre.

There are plenty of reasons it can stand on its own as a single varietal. Read on below for why we think it deserves greater love and attention.

What are the characteristics of the Mourvèdre grape?

What are the characteristics of the Mourvèdre grape?

Berry size is small to medium, skin is blue-black in colour and of medium thickness. This rich, dark red colour is one of the reasons this varietal is used in blends, along with its highly aromatic expression.

What are the typical characteristics of an Australian Mourvèdre?

What are the typical characteristics of an Australian Mourvèdre?

subrosa mourvedre wine has dark chocolate flavours

Full-bodied, high tannins, medium acidity. Spicy and structured. Dark chocolate and mint upfront, followed by a medley of ripe, stewed plums, wild blackberries and a clove spice finale. 

When did Mourvèdre arrive in Australia?

When did Mourvèdre arrive in Australia?

Mourvèdre (called Mataro only at the time) was brought to Australia by James Busby in 1832. First planted in NSW, in the outer west regions of Sydney, it made its way to several areas around Australia including the Great Western district of Victoria and as far as Western Australia. Eventually it settled well into South Australia, especially the Barossa where some of the original plantings, including the oldest Mourvèdre vineyard in the world, have been in continuous existence since 1853.

Where is Mourvèdre grown in Australia?

Where is Mourvèdre grown in Australia?

Barossa is the largest growing area. Other regions include McLaren Vale, Clare Valley, the Grampians and Bendigo.

How many tonnes of Mourvèdre are produced in Australia?

How many tonnes of Mourvèdre are produced in Australia?

According to the Wine Australia vintage 2023 report, only 5,760 tonnes of Mourvèdre were produced in 2023. Compare this to 346,156 tonnes of Shiraz and 151,216 tonnes of Cabernet Sauvignon. This tonnage places it at #9 on the red varietal volume list.

How does an Australian Mourvèdre differ in taste to a French Mourvèdre?

How does an Australian Mourvèdre differ in taste to a French Mourvèdre?

Australian Mouvèdre is medium bodied, is more fruit driven on the palate reflecting ripe red fruit such as cherry, plum, raspberry, blackberry characteristics, there are hints of game, and smokiness while showcasing some beautiful earthy characteristics ist tends to have a savoury finish.  

Whereas French Mourvèdre showcases bolder characteristics with a rustic, fuller body, and heavy tannins. It tends to have more depth and dominant dark fruits such as blackberry, blueberry and hints of tobacco, spices and earthy notes.

How does an Australian Mourvèdre differ in taste to a Spanish Monastrell?

How does an Australian Mourvèdre differ in taste to a Spanish Monastrell?

Australian and Spanish Mourvèdre are very alike, reflecting both red fruits and dark fruits such as blackberry, plum, cherry and raspberry, while still showcasing some beautiful earthy characteristics. The Australian variety tends to reflect a few more pepper and eucalyptus notes; a common profile found in wines across australia. They are both very fruit driven and tend to have medium body, high tannin levels and medium acidity; they are a little lighter than their French counterparts. 

Mourvèdre is a very adaptable grape variety, depending on which region of Australia the grapes are grown some Mourvèdre may produce slightly bolder, richer styles too.

How is Australian Mourvèdre different from an Australian Shiraz?

How is Australian Mourvèdre different from an Australian Shiraz?

Aromatics:
Mourvèdre is characterised by earthy and gamey notes with a rich undertone of dark berries and ripe red fruits. The spice is there but not as distinct as a shiraz, with obvious black pepper, licorice and smoky notes.

Flavour profile:
Mourvèdre has a slight gamey or smoky taste, with flavours of red fruit (such as plum and blackcurrant), along with earthy and subtle spicy elements. Whereas the flavours of a shiraz are again dominated by spice, balanced with the ripe juiciness of ripe, black fruits, like dark cherries and blackberries.

Body & texture:
Mourvèdre generally has a medium to full body with a robust and structured texture. The tannins are often firm and pronounced, giving the wine a dense and sometimes chewy mouthfeel.

Shiraz tends to be more commonly full-bodied with a rich, round and opulent texture. The tannins are usually ripe and smooth, contributing to a plush and mouth-coating feel. It does depend on the sourcing region, with cooler climates producing more elegant and refined wines, while warmer climates result in bold, jammy and concentrated styles.

Acidity:
Mourvèdre generally has moderate acidity, providing a balanced structure that supports its rich and earthy flavours. The acidity helps to keep the wine fresh and lively, preventing it from becoming too heavy or cloying. It’s also the reason this varietal is extremely food-friendly.

The acidity of shiraz ranges depending on the region. In the cooler regions like we have in the Grampians, shiraz exhibits a higher acidity, giving the wine a bright and vibrant character. In warmer regions, like the Barossa, the acidity is moderate, providing a crucial balance to its rich and ripe fruit profile. 

How is Australian Mourvèdre different from an Australian Cabernet Sauvignon?

How is Australian Mourvèdre different from an Australian Cabernet Sauvignon?

Aromatics:
Mourvèdre has more pronounced earthy and gamey aromas, with notes of red and purple fruits like cherries and plums. Compare this to an Australian Cabernet, with a more fruit-driven nose of blackcurrant and very ripe cherries, with a subtle hint of mint and eucalyptus.

Flavour profile:
The biggest flavour profile difference between Australian Mourvèdre and Australian Cabernet Sauvignon lies in their secondary notes and overall character. Mourvèdre offers a rich and robust flavour with dark berries, plum and black cherry, complemented by earthy, gamey notes and subtle spices like black pepper and licorice. In contrast, Cabernet Sauvignon features a more straightforward, fruit-driven profile with dominant blackcurrant and blackberry, enhanced by herbaceous elements such as mint, and often rounded out by vanilla, chocolate and tobacco from oak ageing.

Body & texture:
Mourvèdre is typically a dense and chewy texture with rustic tannins that give it a robust and substantial mouthfeel. Cabernet Sauvignon has a smoother and more velvety texture, with firm but refined tannins that offer a polished and seamless integration, making it feel less rustic compared to Mourvèdre. Both have their place in your wine repertoire and when paired with your meal, will provide a different experience worth exploring.

Acidity:
Mourvèdre has moderate to high acidity, which provides a fresh and vibrant counterpoint to its rich and robust flavours, enhancing the wine’s earthiness and spice. On the other hand, Cabernet Sauvignon typically has moderate acidity, which contributes to its balanced structure and smooth integration of tannins and fruit, giving it a cohesive and long-lasting finish without the same level of bright vibrancy found in Mourvèdre.

The acidity profile of Mourvèdre is why we decided to add this to our collection. Being lovers of wine and food pairing, we were excited by its potential especially with Asian food like a red curry with chicken or prawns. The earthy and gamey notes, along with the rich undertones of dark berries and ripe red fruits in Mourvèdre, complement the complex flavours of the curry. Additionally, the moderate to high acidity in Mourvèdre helps to balance the richness of the coconut milk and the Thai spice of the curry, enhancing the overall dining experience. The subtle spice elements in Mourvèdre, such as black pepper and licorice, also harmonise with the curry’s spices, making it a more suitable match than the more straightforward, fruit-driven profile of Cabernet Sauvignon. If you can, set up a side by side tasting with a glass of Cabernet versus a Mourvèdre and notice the differences. There is no right or wrong, but which do you prefer? 

We created a list of Mourvèdre pairing ideas with specific dishes for you to experiment and explore. Hope you enjoy trying out some of our recommendations.

When did you decide to make a SubRosa Mourvèdre?

When did you decide to make a SubRosa Mourvèdre?

adam louder winemaker for subrosa mourvedre tasting the new release

When Adam found out his friend of 25 years was growing Mourvèdre in Bendigo, he was intrigued. He was aware that 2022 was a low-cropping year and he knew the Mourvèdre grapes from the banks of the Campaspe River in Bendigo would produce a wine with richness and depth. He was up for a challenge, not many winemakers are game enough to produce it as a single variety. Adam is excited to see how it will evolve over the next 10-12 years.

Where is SubRosa Mourvèdre sourced from?

Where is SubRosa Mourvèdre sourced from?

A friend’s vineyard from the banks of the Campaspe River in Bendigo, Victoria. 

The Bendigo wine region is known for hot dry summers, a Mediterranean-like climate, therefore it is ideal for growing the Mourvèdre grape variety.The terroir is a key factor in the wine making process, Mourvèdre is very particular about the soil type in which it grows and requires sufficient clay content which is deep enough to ensure coolness and limited but regular water supply. One of the benefits of this region is its deep gravel soils over clay, which make it an ideal location to source these fickle grapes. 

Is Mourvèdre a difficult grape to grow in Australia?

Is Mourvèdre a difficult grape to grow in Australia?

Mourvèdre is a high maintenance grape, demanding and fickle from year to year. It requires attention in the vineyard, to contain its upright growth and make the most of its sparse foliage. It has a tendency to produce unproductive bunches which need to be removed as they contend for nutrients for the main grape bunches. It’s not a varietal you take on lightly in the vineyard.

Climatewise it’s also demanding. To enable proper ripening and sufficient accumulation of sugar in the berries, it needs to be subjected to high temperature at the critical moment of harvest. 

Maybe this is why Adam likes it so much. He loves a challenge and this grape delivers that and more, from its growing stage, to the point of harvest and in the winery. 

Mourvèdre has a very late ripening period. Low yield production of small to medium sized clusters. Thrives in a hot, dry climate.

Adam explains his approach to SubRosa Mourvèdre winemaking.

Adam explains his approach to SubRosa Mourvèdre winemaking.

Adam’s winemaking philosophy is the same for every variety he produces – Let the grapes tell their story. It all begins in the vineyard, a healthy vineyard is essential, this is the key to a great wine. Minimal intervention is important but it is only possible when you’ve done the work in the vineyard.

You must be  gentle on the grapes, we ensure this by handpicking everything. Adam did whole berry fermentation for this wine, this was an important step as Mourvèdre grapes are small with thick skins, this process allowed him to control the levels of tannin in this tannic variety. 

Adam only makes a wine if the quality of the grapes meet our standards. This parcel of grapes came from a friend Adam has known for 25 years. He knew the quality would be great, he knew he could trust this grower. The wine then spent 16 months in used French oak,  then one year in the bottle pre-release. Patience is one of the key factors in our winemaking success.

Does Mourvèdre age well? What is the ideal ageing length for SubRosa Mourvèdre?

Does Mourvèdre age well? What is the ideal ageing length for SubRosa Mourvèdre?

It’s a wine that responds well to ageing. A young Mourvèdre is dominated by pepper, black fruit (blackcurrant and blackberry) and herbaceous characteristics. Give it three – five years of ageing, and these flavours develop into a richer, more balanced structure expressing hints of truffle, leather, stewed fruits (prune, blackberry and blueberry) and delightful notes of wild game and spices.

Will you be making a GSM blend with Mourvèdre?

Will you be making a GSM blend with Mourvèdre?

We don’t plan to make a GSM blend. Adam enjoys the challenge of producing something with a little more intricacy. Mourvèdre is commonly blended by many other producers across the globe as working with Mourvèdre as a stand alone can be quite challenging. We like to think this gives us an opportunity to stand out. However, if we happen to source a special parcel of Grenache grapes we might well consider blending it. Our flagship wine is certainly our Grampians Shiraz and perhaps we will continue to showcase it as a single varietal. It doesn’t require blending to improve it.

What food would you pair with SubRosa Mourvèdre?

What food would you pair with SubRosa Mourvèdre?

food pairing ideas to go with the subrosa mourvedre red wine

We’ve created a list of Mourvèdre pairing ideas, complete with recipe links to make it easy for you to give them a try. There’s a wide selection of recipes on the list, including a relatively simple Prawn Red Curry recipe. And for those looking for a special occasion dish, try the pan-fried venison loin with celeriac mash and a blackberry sauce. The venison’s subtle game flavour is the perfect match with celeriac puree for earthy sweetness and a blackberry and lavender sauce. This recipe very much compliments our 2022 Mourvèdre. For sourcing venison, check with your local butcher or there are some good online retailers like Gamekeepers. Their venison is from Strathdownie which is about 2 hours west and slightly south of us. 

What is the ideal temperature to serve Mourvèdre?

What is the ideal temperature to serve Mourvèdre?

Mourvèdre, Shiraz and Cabernet thrive at a slightly warmer temperature between 17-19C. 

As a bolder, more tannic wine, Mourvèdre is best served at a slightly warmer than room temperature. We recommend taking it from your cellar or wine fridge several hours before serving. 

If the wine is too cool, wrap your hands around your wine glass for a minute or so. Swirl the wine in your glass to release the aromatics and help the warming process.This will warm your wine to the correct temperature in only a few minutes. 

Our Mourvèdre will open up even more if you decanter it or open the bottle 30 minutes before serving. This will give it sufficient time to open up, let off some of the farmyard characteristics that can appear on the nose, and let the velvety ripe red fruits, specifically plum and blackberry, shine through. 

For more on serving temperature for both red and white wines, check out our article Why Wine Temperature Matters.

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