Mataro Wines

Mataro is a thick skinned red grape that thrives in warm climates, producing powerful wines with depth, richness and structure. While known globally under different names, its Australian expression has become particularly distinctive.

What is Mataro

Mataro is the Australian name for Mourvèdre, originally from southern France, and Monastrell, its Spanish counterpart. The grape prefers heat and long growing seasons, allowing it to reach high ripeness and intensity.

Mataro wine style

Wines made from Mataro are typically full bodied, deeply coloured and high in alcohol. They offer firm tannins, savoury complexity and a dense core of fruit, making them well suited to blending or longer ageing.

Typical flavour profile

Mataro commonly shows flavours of dark cherry, blackberry, plum and blackcurrant, alongside earthy, meaty and spicy notes. Herbal, leathery and peppery elements often appear as the wine develops.

Mataro in blends

In Australia, Mataro is most often blended with Grenache and Shiraz in classic GSM blends. Mataro brings backbone, savoury depth and structure, balancing Grenache’s fruit and Shiraz’s richness.

Old world vs new world expressions

In France and Spain, Mataro tends to produce more rustic, savoury wines with pronounced structure. Australian examples often lean towards riper fruit, higher alcohol and a smoother, more generous style.

When to choose Mataro

Mataro is ideal for those who enjoy bold, warming red wines with complexity and depth. It pairs well with rich dishes and is a great choice for drinkers who appreciate structure and intensity.

FAQs

What grape is Mataro?
Mataro is the Australian name for Mourvèdre, also known as Monastrell in Spain.

Is Mataro usually blended?
Yes, it is most commonly blended with Grenache and Shiraz, especially in Australia.

What does Mataro taste like?
Dark fruits, savoury spice, earthy notes and firm tannins are typical.

Is Mataro a full bodied wine?
Yes, Mataro produces full bodied wines with structure and power.

Does Mataro age well?
Yes, its tannin and structure give it good ageing potential, particularly in blends.