Grape Variety
Mataro
"mah-tah-ROH (moor-VED-ruh)"
Wine Styles
Sparkling
Light White
Full White
Aromatic
Rosé
Light Red
Medium Red
Full Red
DessertAbout Mataro
Origin
Spain
History
Mataro, also known as Mourvèdre in France and Monastrell in Spain, is a red wine grape variety with a rich history. It is believed to have originated in Spain, possibly introduced by the Phoenicians around the 1st century BCE. The grape thrives in warm, dry climates and is prominently grown in regions such as the Rhône and Provence in France, Valencia and Murcia in Spain, as well as in California, Australia, and South Africa. Mataro is often used in GSM blends (Grenache, Syrah, Mourvèdre) and is also vinified as a single-varietal wine, known for its deep color, strong tannins, and intense flavors.
Appearance
Small, thick-skinned berries with a deep blue-black hue when ripe.
Growing Traits
Mataro is a late-budding and late-ripening variety, making it a Period III grape. It is a vigorous vine that prefers warm, dry climates and is particularly suited to regions with ample sunlight. The grape's thick skins contribute to its resistance to diseases and pests, and it requires careful canopy management to ensure proper ripening.
Wine Characteristics
Body
4/5
Sweetness
1/5
Tannin
4/5
Acidity
3/5
Alcohol
3/5
Full-bodied with a robust structure, offering depth and complexity. Typically vinified dry, though it can exhibit ripe fruit characteristics. High tannin levels, contributing to a firm and sometimes astringent mouthfeel. Medium acidity, providing balance and enhancing its aging potential. Moderate to high alcohol content, generally around 13-15%, contributing to its richness.
Taste Profile
Blackberry
Black pepper
Cocoa
Tobacco
Roasted meat
Mataro wines are characterized by deep, dark fruit flavors such as blackberry, complemented by spicy notes of black pepper and earthy undertones like tobacco and roasted meat. On the palate, they are full-bodied with high tannins and medium acidity, leading to a long, complex finish.
Food Pairing
Mataro's robust structure and intense flavors make it an excellent match for hearty dishes. It pairs well with grilled meats, game, and stews, as well as dishes featuring earthy flavors like mushrooms or truffles. Its high tannin content also complements rich, fatty foods, making it a good companion for barbecue and smoked meats.
Growing Regions
Spain
ValenciaMurciaCatalonia
France
RhôneProvence
Australia
South AustraliaNew South Wales
United States
CaliforniaWashington
Notable Wines & Producers
Bandol Rouge
Domaine Tempier
Château de Pibarnon
Jumilla Monastrell
Bodegas Juan Gil
Casa Castillo
Barossa Valley Mataro
Torbreck Vintners
Yalumba
Mataro FAQ
Common questions about this grape variety
What is the origin of Mataro?
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Spain
Is Mataro wine full bodied?
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Mataro has a body level of 4 out of 5. Which means that Mataro is Moderate to Full bodied.
Is Mataro wine dry or sweet?
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Mataro has a dryness level of 1 out of 5. Which means that Mataro is Dry.
Where is Mataro wine from?
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Spain
Where is Mataro grown?
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Mataro is grown in Spain (Valencia, Murcia, Catalonia)France (Rhône, Provence)Australia (South Australia, New South Wales)United States (California, Washington).
What is Mataro like?
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Mataro wines are characterized by deep, dark fruit flavors such as blackberry, complemented by spicy notes of black pepper and earthy undertones like tobacco and roasted meat. On the palate, they are full-bodied with high tannins and medium acidity, leading to a long, complex finish.
What does Mataro pair with?
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Mataro's robust structure and intense flavors make it an excellent match for hearty dishes. It pairs well with grilled meats, game, and stews, as well as dishes featuring earthy flavors like mushrooms or truffles. Its high tannin content also complements rich, fatty foods, making it a good companion for barbecue and smoked meats.
What does Mataro taste like?
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Mataro wines are characterized by deep, dark fruit flavors such as blackberry, complemented by spicy notes of black pepper and earthy undertones like tobacco and roasted meat. On the palate, they are full-bodied with high tannins and medium acidity, leading to a long, complex finish.
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