Monastrell Wines

Monastrell typically shows flavours of blackberry, plum, blueberry and dark cherry with notes of spice, earth, leather and dried herbs. It has firm tannins and warm Mediterranean richness, giving it a powerful and savoury profile. Many styles show smoky or meaty undertones.

Monastrell is primarily grown in south eastern Spain, especially in regions such as Jumilla, Yecla and Alicante. It thrives in hot dry climates and produces concentrated wines with natural intensity. Smaller plantings exist in France, Australia and the United States.

Yes. Monastrell is the Spanish name for the grape known as Mourvedre in France and Mataro in Australia. While genetically the same, Spanish versions tend to be riper and more powerful due to the warmer climate.

Monastrell pairs well with grilled meats, lamb, game, stews, barbecued dishes and hearty Mediterranean plates. Its bold tannins and savoury depth complement smoky flavours, herbs and spice. It also works well with aged cheese and slow cooked dishes.

Monastrell is used to produce full bodied dry reds, blends, rosé and occasionally sweet or fortified styles. Many producers focus on powerful structured wines, while others craft fresher expressions from higher altitude vineyards.