A sparsely planted variety found predominantly in the southern Rhone, Provence, and elsewhere near the Mediterranean coast, Mourvedre is best known for its place in powerful game and earth-scented reds. One is mostly likely to encounter the grape in wines from the southern Rhone. Here, Mourvedre takes its place blended with Grenache and Syrah, notably in the wines of Chateauneuf-du-Pape.
If you want to discover what the grape offers on its own, head to the appellation of Bandol, in Provence. Provence may be best known for the widespread production of rose wines, but for serious wines in the region, Bandol is the first (and for many, the only) stop. Here, wines are dominated by Mourvedre, and in some examples, this grape is the sole variety. Because of the high percentage of Mourvedre, wines from Bandol can be fiercely tannic upon release, and often demand at least six to eight years of cellaring. After this time, this wines will gain nuance and grace, complementing their underlying savory and musky characteristics. Here, we like wines made by Domaine Tempier and Chateau Pradeaux.
In Spain, Mourvedre is known as Monastrell or Mataro, and it is planted heavily on the southeastern Mediterranean coast, including the appellations of Jumila and Yecla. Good examples come from Bodegas Castano and Bodegas El Nido.
The grape is sometimes found in very warm microclimates of the New World, especially in parts of California and Australia. Indeed, winemakers in Australia have increasingly been following the lead of their counterparts in Chateauneuf-du-Pape, incorporating Mourvedre into the increasingly prevalent GSM (Grenache, Syrah, Mourvedre) wines. Many of these wines are quite affordable.
As Mourvedre-based wines are generally earthy and rustic, they pair well with comparably rustic fare like meat-based stews and roasts.