Mourvèdre, often called Mataro here in Australia, is a red grape that’s all about depth, savoury complexity, and a bit of wildness. It’s a favourite in regions like Barossa Valley and McLaren Vale, where the warm climate helps this late-ripening grape reach its full potential. You’ll spot Mourvèdre in plenty of GSM blends, but it’s also gaining fans as a varietal wine for those who love something a bit more rugged and characterful.

In the glass, Aussie Mourvèdre is usually medium to full-bodied, with a rich core of dark fruit, think blackberry, plum, raspberry, and cherry-layered with earthy, gamey, and smoky notes. There’s often a thread of black pepper, licorice, and dried herbs, plus a savoury finish that makes it a brilliant food wine. Compared to Shiraz, Mourvèdre is less about overt spice and more about earthy, meaty undertones and robust tannins, giving it serious structure and ageing potential.

The best examples show off the grape’s adaptability to our climate: they’re fruit-driven but never jammy, with a balance of freshness and power. Mourvèdre’s thick skins mean plenty of colour and tannin, so these wines can age gracefully, developing chocolate, leather, and even more savoury complexity over time.