Monastrell

How to Choose Monastrell Grape Wine

For a long time, this variety was used only for dark mass-market blends, but today Spanish winemakers have created a true renaissance for it, presenting impressive single-varietal masterpieces.

Old Vines and Oak Aging

For those seeking the best quality, it is essential to look for the inscription Viñas Viejas (old vines) on the label. Old, dry-farmed bush vines growing in the Jumilla region yield a small but highly concentrated berry harvest. To soften the naturally hard tannins of Monastrell, contact with oak barrels is necessary. Therefore, aged (Crianza or Reserva level) wines will reveal themselves much more elegantly, complemented by notes of vanilla, coffee, and dark chocolate.

Food Pairings

A wine of such stature categorically demands meat and fat. It pairs fantastically with open-fire roasted beef ribs, game stews with herbs, smoked cured ham, and strong, hard cheeses. The wine's power also perfectly withstands rich barbecue (BBQ) sauces.

Frequently Asked Questions (FAQ)

Are Monastrell and Mourvèdre the same variety?

Yes, it is exactly the same grape variety. In Spain (where it is believed to have originated), it is called Monastrell. Meanwhile, in France (the Rhône Valley and Provence), it is known as Mourvèdre and is an essential component of classic GSM (Grenache-Syrah-Mourvèdre) blends. In the New World, for example, in Australia, it can often be found under the name Mataro.

Why does this wine often have a high alcohol content?

Monastrell loves extreme heat and is very drought-resistant. During its long vegetative cycle in sunny Spain, the berries accumulate a massive amount of sugar, which turns into alcohol during fermentation. Therefore, an alcohol volume of 14.5% or even 15% in these wines is a completely normal occurrence, providing the drink with more fullness and viscosity.