Mourvèdre

APPEARANCE

ON THE VINE: a black, very round thick-skinned grape that grows in large bunches. Almost like a table grape. Very green flesh.

IN THE GLASS: inky black, very dark and dense – almost pitch black in colour.

 

SMELL

There can be a herby/scrub smell on the nose, along with some violets and blackberry fruit. French examples are characterised by blackberry aromas. Sometimes a spicy, Shiraz-like nose.

TASTE

Picked as ripe as possible, its alcohol can be high. It is known for its big tannins and has an almost gamey, animal flavour when young.

ORIGIN

Mourvédre is one of the better-travelled of France's obscure vines, often going by the name Mataro, whereas the Spanish refer to it, Monastrell. The Spanish towns of Murviedro and Mataro, near Valencia and in Catalonia respectively, have each been cited as the original home of this vine, although it’s been planted in the south of France for at least four centuries.

IN SOUTH AFRICA

It arrived in South Africa in the late 1980s, early ’90s, brought in on an experimental basis. The pioneers are eager to prove its suitability to the Cape, where it is hoped the grape can make a contribution to serious Rhône-like red blends. Plantings on the increase.

ELSEWHERE IN THE WORLD

In the first half of the 1900s France's total plantings of Mourvédre, at one time spread all over the Midi, shrank considerably, usually in favour of Grenache. The vine's fortunes have since been reversed and its area increased, but it remains a Provencal phenomenon. It is one of the four most common red grape varieties allowed in Châteauneuf-du-Pape, but it is not nearly as widely planted as Grenache, Cinsaut and Syrah. Because of its tolerance for high temperatures, it's suited to Provençal, Spanish and South African conditions. In Australia, its popularity is based on its use as a blending partner, particularly with Shiraz, and it’s grown chiefly in the south, especially in the Barossa Valley. California's plantings are concentrated in southern coastal districts but have been slowly declining. Also known as Mataro, Balzac, Esparte and Monastrell.

BEST EXAMPLES

Internationally: Tardieu-Laurent and Pradeaux, Chateau Bandol. In South Africa: single varietal bottlings include those from Beaumont, Fairview, Manley and Spice Route; as a blend component, look to Engelbrecht Els’s Guardian Peak SMG, Fairview’s SMV and Eben Sadie’s Columella.

AGEING POTENTIAL

All things being well, Mourvédre can produce wines well capable of ageing. Time will tell in terms of South African versions, given the infancy of the category locally.

MATCHING WITH FOOD

Duck, lamb roast, barbequed chops. The lighter blends will complement curries and Cape Malay dishes, meat carpaccios and charcuterie. A Shiraz/Mourvédre blend will go well with oxtail, pepper steaks and venison.

SERVING TEMPERATURE

Between 18° and 20° C.