Monastrell Wine

Monastrell is a bold, full-bodied red wine known for its rich flavors of dark fruits, herbs and spices. Often used in blends, it adds exceptional tannins and structure, enhancing the wine’s overall depth and ageability.

Monastrell, originally from Valencia, Spain, is now widely cultivated in France (where it’s called Mourvèdre), as well as parts of Australia and the U.S. (where it’s sometimes known as Mataro). This versatile grape is a key component in France’s renowned Châteauneuf-du-Pape blends and plays a vital role in many Côtes-du-Rhône red wines.

The Monastrell grape creates dense, dark and powerful red wines when produced as a single-varietal, while also being prized for its ability to enhance blends. Monastrell wines showcase rich flavors of dark fruits such as blackberries, blueberries and plums, alongside earthy tones like leather and herbs, with occasional hints of spice, cocoa or smoke. With robust tannins ideal for aging and balanced by moderate acidity, Monastrell delivers depth and complexity.

Monastrell is comparable to bold red wines like Zinfandel, Syrah, Malbec and Petite Sirah, offering intense dark fruit flavors, firm tannins and earthy nuances. It pairs beautifully with Grenache in blends, enhancing the wine’s depth of fruit, body and spice

No, they are not the same. Although both grapes are commonly grown in Spain, they are distinct grape varieties with unique characteristics.

It’s a dry red wine featuring intense dark fruit flavors, bold tannins and earthy undertones.

Monastrell is an excellent pairing for rich, hearty dishes like grilled or roasted meats, including lamb and beef. It complements stews, poultry, dishes with olives, aged or hard cheeses and recipes featuring Mediterranean herbs and spices.