Everything About Mataro Grape
"mah-tah-ROH (moor-VED-ruh)" 
Mataro Description
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.
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.
Body
Sweetness
Tannin
Acidity
Alcohol
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.
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.
Regions
![[object Object] Region](/regions/spain.png)
Spain
•Valencia
•Murcia
•Catalonia
![[object Object] Region](/regions/france.png)
France
•Rhône
•Provence
![[object Object] Region](/regions/australia.png)
Australia
•South Australia
•New South Wales
![[object Object] Region](/regions/united_states.png)
United States
•California
•Washington
Notable Wines and Producers
Bandol Rouge
•Domaine Tempier
•Château de Pibarnon
Jumilla Monastrell
•Bodegas Juan Gil
•Casa Castillo
Barossa Valley Mataro
•Torbreck Vintners
•Yalumba
Mataro FAQ
Spain
Mataro has a body level of 4 out of 5. Which means that Mataro is Moderate to Full bodied.
Mataro has a dryness level of 1 out of 5. Which means that Mataro is Dry.
Spain
Mataro is grown in Spain (Valencia, Murcia, Catalonia)France (Rhône, Provence)Australia (South Australia, New South Wales)United States (California, Washington).
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.
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.
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.