Mourvedre is a dark-skinned grape variety grown in many countries around the world. It has a distinctive, spicy character and can produce some of the most powerful red wines.

Mourvedre grapes are dark, almost black in colour. It produces wines that are deep in hue and have aromas of herbs, spices, black pepper and dark fruits. On the palate, Mourvedre wines are usually full-bodied with high tannins, moderate acidity and flavours of blackberry, cranberry, plum and smoke.

Mourvedre is grown in many regions around the world, including France, Spain, Australia, South Africa, Chile and the United States. In France, it is most commonly found in the Rhône Valley or the Languedoc-Roussillion, where it is used in blends with Grenache, Syrah and other grapes. In Spain, Mourvedre is known as Monastrell and is used to make powerful bold red wines. Mourvedre is a relatively low yielding grape and can be difficult to grow. The vines are resilient and can cope with drought conditions and hot climates. The wines produced from Mourvedre tend to be high in tannins, so winemakers will often use techniques such as extended maceration and oak ageing to soften the tannins. In the Rhône Valley, Mourvedre is blended with other grapes to make powerful, full-bodied wines such as Châteauneuf-du-Pape. In Australia, Mourvedre is used to make spicy, herbal wines often aged in oak. In Spain, Mourvedre is used to make powerful, intense wines. Mourvedre wines are often best paired with rich, meaty dishes such as beef, venison and lamb. The wines can also be paired with dishes such as game, mushrooms and dishes with a tomato-based sauce.

Mourvedre is also known as Mataro or Monastrell in some regions.