MATARO

Mataro is a type of red wine grape that’s also known as Mourvèdre in France and Monastrell in Spain. It makes a really full-bodied wine high in tannins, meaning it can feel quite dry in your mouth. These wines also have a high level of alcohol and a bright acidity. When you taste Mataro, you often get intense flavours of dark fruits such as plums and blackberries, along with hints of black pepper and leather.

Mataro can be used on its own to make a characterful wine, but it’s commonly mixed with other types of grapes to make blended wines. It is one of the primary grapes in a famous red blend GSM, which stands for Grenache, Syrah and Mataro/Mourvèdre, as well as the Aussie Shiraz/Mataro combo.

While Mataro is native to Spain, it’s now grown in many places worldwide, including France, where it’s called Mourvèdre, and Australia and California, where it’s known as Mataro.

One of the great things about Mataro is that it can be aged for a long time. This is because the high level of tannins in the wine helps it to develop more complex flavours and a softer taste the longer it matures. So, whether you’re having it on its own or in a blend, Mataro delivers a rich, bold taste that stands out.

Mataro grapes, with their thick skin, thrive in warm climates. Native to Spain, it can now be found in many wine regions worldwide, including Rhône in France, Valencia and Jumilla in Spain, and McLaren Vale and Barossa Valley in Australia.

In Spain, it’s most grown in the Jumilla and Yecla regions. These areas’ hot, arid climate suits this heat-loving variety, allowing the grapes to ripen fully, producing bold, fruit-forward wines.

This grape is a key player in France’s Southern Rhône Valley. You can find it thriving in the Châteauneuf-du-Pape and Gigondas appellations, where it’s used in the iconic GSM blends. It’s also the star in Bandol, Provence, where it’s known for producing powerful, age-worthy wines.

This variety goes by the Mataro name in the US and Australia. California’s Central Coast and Sierra Foothills are home to Rhône-style red blends and single-varietal wines, while South Australia’s sunny Barossa Valley and McLaren Vale regions produce GSM and Shiraz-Mataro blends with plenty of depth.

Australian Mataro wines are known for their rich, full-bodied character, with luscious dark fruit flavours and spicy, earthy undertones. The grape’s ability to withstand heat perfectly suits Australia’s warm, sunny climate.

Mataro’s reputation in Australia is growing due to the complexity and depth it adds to blends, along with the increasing number of high-quality single-varietal Mataro wines being produced.

Mataro makes bold, medium to full bodied red wines with a dense texture and high tannin content. These dry reds are a deep, inky-purple indicative of their tannic nature.

Mataro wines typically display rich flavours, including:

• Dark fruits

• Black pepper

• Earthy tones

• Hints of leather or tobacco

• Savoury or gamey nuances when aged

These wines usually have moderate acidity and high alcohol content, often reaching 14-15%.

Regional differences do exist. In Spain, these wines are often big, bold and fruit-forward because of the country’s warm climate. In contrast, the cooler Southern Rhône region of France is home to the classic GSM blend — a mix of Grenache, Shiraz and Mataro/Mourvèdre. These blends get their structure, colour and dark fruit notes from Mataro. When blended with just Grenache, Mataro adds weight to the finished wine.

In Australia, Mataro is either made into single-varietal wines or blended with Shiraz, creating deeply-coloured, full-bodied dry reds that are distinctly Aussie in character.

Mataro wines are instantly recognisable thanks to their deep, intense flavours. Expect a rich palate of dark fruit flavours like blackberry, plum and cherry. Complex notes of black pepper, earth and sometimes leather or tobacco accompany these fruit notes. When aged, Mataro can develop savoury or gamey nuances, adding complexity to its flavour profile.

Regionally, wines made from this grape can show some differences. In Spain, where it’s known as Monastrell, the wines tend to be fruit-forward – a result of the vines ripening in the warm climate. French Mourvèdre from cooler regions, such as Bandol in the south, can exhibit more savoury, meaty and herbal notes.

In the GSM blends from the Rhône Valley and Australia, Mataro contributes its dark fruit intensity, robust structure and savoury hints, balancing Grenache’s bright fruitiness and Shiraz’s smoky spice.

In Australian Mataro Shiraz blends, Shiraz adds a vibrant layer of ripe red fruit, peppery spice and often a touch of mint or eucalyptus, complementing Mataro’s dark fruit and savoury complexity.

Mataro’s full body and rich flavours make it an ideal match for hearty dishes.

Its high tannin content and dark fruit flavours pair well with dark meats like beef or lamb, whether in the form of roasts, stews or grilled platters. A Spanish-style Monastrell could pair beautifully with lamb stews or roast venison, mirroring the wine’s intensity and complementing its earthy notes. French Mourvèdre from Bandol, with its gamey, herbal nuances, might pair well with herbed roast lamb or beef Bourguignon.

If meat isn’t on the menu, pair a glass of Mataro with chargrilled vegetables — think Ratatouille, the traditional Provençal dish featuring grilled aubergine, courgette and bell peppers in a rich tomato sauce. Roasted root vegetables like carrots and parsnips also benefit from this pairing, the wine’s juicy dark fruit flavours complementing the vegetables’ natural sweetness.

In GSM blends, the combination of bright fruitiness, spice and robust structure makes these wines a good match for barbecue dishes, spicy sausages or even tomato-based pizzas.

Australian Mataro Shiraz blends, with their ripe fruit character and peppery spice, can be a great partner for barbecue-grilled meats, lamb shanks or a classic Aussie meat pie. The bold flavours in these dishes complement the wine’s richness, while the wine’s tannins help balance out the fattiness of the meat.

Choosing a good Mataro wine largely depends on personal preference and the style you enjoy.

Mataro from Spain, known there as Monastrell, often delivers a powerful, fruit-forward profile with high alcohol content; look to regions such as Jumilla for quality examples. In France, Bandol in Provence produces darker, more structured Mataro (labelled as Mourvèdre) wines, famed for their ageing potential. Australian styles, whether single-varietal or blends are robust and flavourful, with Barossa and McLaren Vale standing out as premium regions to pay attention to.

As with all wines, choosing examples from reputable producers or high-quality regions (like we sell here at Laithwaites) can often guide you to a good choice.

Mataro wine, including GSM and Mataro/Shiraz blends, is best served at room temperature – between 16-18°C. Pour it into a large, broad-rimmed glass to let the wine “breathe” and better express its aromas.

Given its high tannin structure, Mataro wine can benefit from decanting, especially if it’s a more mature or particularly robust bottle. Decanting allows the wine to breathe, soften, and release its aromas, enhancing the overall taste. Depending on the wine, decant it for 30 minutes up to a couple of hours before serving.