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Mourvèdre
red · Deep intensity · Full body
Sensory Profile
Appearance
Deep·
deep purpleopaque ruby-purpleinky
Nose · Medium
Primaryblackberryblack cherryplumblueberryviolet
Secondarygame meatblack pepperthymegarriguesmoke
Tertiaryleathertrufflecured meatearthtobacco
Palate
blackberrygame meatgarrigueblack pepperleatherplum
Structure
Full
Body
Medium
Acidity
High
Tannin
Dry
Sweetness
High
Alcohol
Long
Finish
Regions & Climate
Old World
BandolSouthern Rhône (Châteauneuf-du-Pape)Languedoc-RoussillonJumilla/Valencia (as Monastrell)
New World
Paso RoblesBarossa (as Mataro)SwartlandWalla Walla
Climatewarmhot
Winemaking
Fermentation
Fermented at 28-32°C with extended maceration of 3-4 weeks for maximum extraction from the thick skins and high tannin
Oak
Bandol requires minimum 18 months in large oak (foudres). Little to no new oak — Mourvèdre's character is best expressed without new oak influence
extended maceration for tannin managementblending with Grenache and Syrah (GSM tradition)large oak aging (foudres/demi-muids)minimal fining to preserve meaty character
Key Tells
- •Meaty, gamey, animal character — more funky than Syrah
- •Nose is MUTED despite deep color — this disconnect is the key tell
- •Garrigue (herbes de Provence) more prominent than Syrah's black pepper
- •Tannins are more rustic and chewy than Syrah's smoother tannins
- •Late-ripening variety that requires warm to hot climates
Often Confused With
Food Pairings
Slow-roasted lamb with herbs — gamey wine meets gamey meat with garrigue herbs
Wild boar or venison stew — rich game meat matches the meaty character
Daube Provençale — the classic Provençal braise is the regional pairing
Modern
Smoked duck breast with fig compoteLamb merguez sausage with couscous
Serving
Temp17-19°C (63-66°F)
GlassLarge Bordeaux glass — needs room to open up given the muted nose
DecantYoung Bandol: 2-3 HOURS minimum — this wine is famously closed in youth. Aged: 1 hour