Monastrell

Monastrell is a bold, dry red grape from Spain, particularly at home in the warm regions of Jumilla, Yecla and Alicante. Expect blackberry, black plum and blueberry with herbs, black pepper and earthy spice. Full-bodied and powerful, it’s brilliant with steak, roast lamb, BBQ ribs, burgers, sausages and slow-cooked meat.

Taste:

Dark, ripe and built for sunshine.

Monastrell is typically dry and full-bodied, with firm tannins and plenty of concentrated dark fruit. Expect blackberry, blueberry, black cherry and plum, often joined by black pepper, liquorice, dried herbs and earthy spice.

Riper styles can bring jammy or dried-fruit flavours, while oak ageing may add vanilla, cocoa, toast and smoky notes. With age, Monastrell can develop more savoury flavours of leather, tobacco and earth.

There’s plenty of power here, but good examples balance all that ripe fruit with freshness and spice.

Basically, Monastrell didn't spend all that time in the Spanish sun to come out shy.

Food Pairings:

Monastrell loves big flavours, grilled meat and anything that's had a few hours to get properly delicious.

Try it with steak, ribeye, roast beef, beef short ribs, beef stew, slow-cooked beef or brisket.

Lamb is another brilliant match. Pair it with roast lamb, lamb chops, lamb shank, slow-cooked lamb shoulder or lamb kebabs, particularly with rosemary, garlic or smoky spices.

At a BBQ, bring out Monastrell for BBQ ribs, burgers, grilled steak, smoky sausages, pulled pork or barbecued lamb.

Spanish flavours work beautifully too, including chorizo, meatballs, grilled meats and a charcuterie board with Manchego.

For meat-free dishes, try mushroom stew, lentil casserole, grilled aubergine, roasted peppers or smoky tomato and bean dishes.

Mature Cheddar, Manchego and aged Gouda are all strong cheese matches.

Similar Wines:

First things first: Mourvèdre is the same grape under its French name. Exploring both is a great way to see what different regions can do with the same variety.

Bandol is particularly worth trying, as Mourvèdre takes a leading role in its powerful reds from Provence.

If you enjoy Monastrell's dark fruit and spice, Syrah is another great option, while Garnacha offers a softer, riper expression of Mediterranean red wine.

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More About Monastrell:

Monastrell is an old Spanish grape variety particularly associated with southeastern Spain, including Jumilla, Yecla and Alicante.

The grape loves hot, dry conditions and ripens late, making the sunny Mediterranean climate an ideal home. Its small, thick-skinned berries can produce deeply coloured wines with plenty of tannin and concentrated flavour.

Travel across the border into France and Monastrell changes its name to Mourvèdre, where it plays an important role in Bandol and many Southern Rhône blends.

In Australia and the United States, you may occasionally see yet another name: Mataro.

Monastrell. Mourvèdre. Mataro.

Same grape, three passports. Show-off.