Mourvedre, AKA Mataro, AKA Monastrell, AKA the ‘M’ in ‘GSM.’ Because it is grown only in small pockets of the world, and due to its high tannins, we mostly encounter Mourvedre in blends. In the Southern Rhone, it is used to great effect alongside Grenache and Syrah and is one of the permitted varieties that go into red Chateauneuf-Du-Pape. In Australia, we see it most commonly in GSM blends from warmer areas, such as Barossa and McLaren Vale, where its high levels of tannin are used to give backbone to the lighter Grenache and more elegant Shiraz fruits.
Bandol AOC (in Provence) is one of the few regions in the world that make wines centred around Mourvedre. The result is a rich, full-bodied red that shows dark fruits, spice and leather. They also produce Mourvedre Rose to great success! In certain areas of Spain, Monastrell is used to make full-bodied reds, which are typified by a meaty, gamey character, underneath very perfumed dark fruits.