Definition: Mourvèdre

Identification/Origin: grape variety of Spanish origin. Has existed for a very long time in Provence and is listed in the Official Catalogue of Vine Varieties.

Synonyms: Estrangle chien, Espar in Languedoc, Mataro, Damas noir, Balzac, Morastel or Monastrell in Spain (Catalonia), Matterou fin in Algeria, etc.

Production capacity: Late bud break with a long phenological cycle. Thrives when planted on south-facing slopes, which warm up very quickly, with sufficiently deep limestone soils to withstand drought. It is sensitive to potassium and magnesium deficiencies. A demanding, vigorous variety with a very upright growth habit, preferably pruned short and late. It also dislikes severe and repeated trimming and topping, as it needs a large leaf area to ripen its grapes properly. It is sensitive to water stress, powdery mildew, downy mildew, mites, leafhoppers, esca and sour rot. It is resistant to excoriose and grey rot. Its roots are sensitive to winter cold. It ripens in the third period, one week after Carignan.

Approved clones: 13 in total, with 233, 234, 247, 249 and 369 being preferred – less productive, 449, 450 and 1069.

Wine type/Aromas: produces a structured wine, rich in alcohol and tannins, very colourful, harsh at first, very robust, requiring several years of ageing. Must be blended with other grape varieties such as Grenache Noir and Syrah.

Part of the grape varieties used in the appellations Tavel, Lirac, Costières de Nîmes, Faugères, Saint Chinian, Languedoc, Fitou, Corbières, Minervois, Collioure, Côtes du Roussillon, Cabardès, Bandol, Cassis, Côtes de Provence, Coteaux d'Aix en Provence, Les Baux de Provence, Palette, Châteauneuf du Pape, Côtes du Rhône, Ventoux, Luberon, Pierrevert, Coteaux Varois en Provence and in many regions of Spain under the name Monastrell.

Empyreumatic aromas. Aromas of acacia blossom, cinnamon, fresh mushrooms, leather, animal notes of musk, spicy notes, peppery notes, prunes, liquorice, resin, undergrowth, truffles and vanilla.

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