Mataro is a red wine varietal originating in Spain, where you will see it referred to as Mourvedre. The Phoenicians are believed to have introduced the varietal to Valencia around 500BC. Whilst plantings have extended outside of Europe, around 95% of the world’s vines are in Spain and France with minimal plantings in Australia, United States and South Africa.
Mataro tends to produce very astringent, full-bodied wines, medium-high in alcohol and as such you will often see it blended or used in fortified wines. Thus, it is commonly blended with Shiraz and Grenache to produce the popular Grenache-Shiraz-Mataro (GSM). You will notice variations on this blend year to year depending on each varietal’s characteristics that vintage, wherein some years Shiraz may be more dominant, producing an SMG or an SGM.
Similarly to Grenache, it is becoming increasingly popular in the vineyards of the famous Châteauneuf-du-Pape appellation in the Rhône Valley, where it ripens at lower sugar levels than Grenache.
Flavours vary depending on climate with cooler climates showing red plum and loganberry and warmer climates exhibiting deeper dark fruits like blackberry jam. You may also pick up black pepper and cocoa.
Listed below are the wineries that produce Mataro.
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