Monastrell

Also known as Mourvèdre, Monastrell thrives in Spain’s arid southeast, producing intense, tannic reds packed with blackberry, black pepper, and meaty, gamey undertones. It shines in Jumilla, where old vines yield concentrated wines with depth and smoky richness. In France’s Bandol, it takes on a more structured, age-worthy form, developing notes of leather, truffle, and dried herbs. Often blended with Syrah and Grenache, Monastrell contributes weight and longevity. Though full-bodied and sometimes brooding, it retains an underlying freshness that balances its power. A perfect match for grilled meats, stews, and rich Mediterranean fare.