Mourvèdre originated in Spain in the Sixteenth Century. It then spread eastward into southern France. Its acreage declined sharply after the outbreak of phylloxera in France in the 1860s and has only recently increased. Mourvèdre is widely planted in Spain and to a lesser extent in Mediterranean France. It is also grown in the US, especially in California, and in Australia.Mataro image first published in Victor Rendu, Ampelographie francaise, comprenant la statistique, la description des meilleurs cepages, l'analyse chimique du sol et les procedes de culture et de vinification des principaux vignobles de la France. [2nd ed.]Paris: Masson, 1857.
Mourvèdre has a dark purple color and is high in acid and alcohol. It tends to be quite tannic and ages well. It is an important blending wine, and has become a major component of the famous Châteauneuf-du-Pape from the Rhône Valley of southern France. In Australia mourvèdre is used alone, or is blended with other Rhône Valley grapes such as Grenache and Syrah. Mourvèdre also produces a fortified wine in southwestern France and a port style wine in Australia.
Mourvèdre is recommended with roasted and grilled meat including Calf’s Liver and Spicy Sausage.