Mataro

Mataro is a red wine varietal originating in Spain, known as Monastrell and Mouvedre in France. The Phoenicians are believed to have introduced the varietal to Valencia around 500BC. While plantings have extended outside of Europe, around 95% of the world’s vines are in Spain and France, with minimal plantings in Australia, the 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.

Aromas

The aromatic profile of Mataro is bold and layered with aromas of ripe dark fruits such as plum, blackcurrant, and boysenberry. It also has notes of black pepper, clove, cinnamon, forest floor and sometimes a touch of truffle.

Flavours

Mataro delivers a complex flavour profile that balances fruit, spice, and savoury notes. It has dominant blackberry, blueberry, and black cherry flavours with secondary notes of black pepper and herbal elements like thyme or sage. Tertiary flavours of leather, earthy tones, and dried flowers may also be found in aged wines.

Tannins and Body

High tannins provide a firm and sometimes chewy structure, ideal for ageing. The wines are full-bodied, with a rich and concentrated texture that adds to its bold character.

Cool v Warm climate

Mataro’s expression changes significantly based on climate, with distinctive differences in its flavour profile, tannin structure, and overall style:

Cool-climate wines have fresh red and blue fruits like tart blackberry and red plum, with more prominent herbal and floral characteristics. Higher acidity creates a fresher and more vibrant style. Firmer and more structured tannins give a leaner mouthfeel. These wines are elegant and savoury, often with a mineral-driven edge and lighter body. You will find these in cooler parts of Southern France (Bandol), Northern Spain, and high-altitude areas in Australia.

Warm-climate wines have riper and more concentrated black fruits, such as blackberries and figs, with richer spice and earthy notes. Lower acidity results in a rounder and more opulent profile. These wines have softer and more approachable tannins, though they are still substantial. Warm climate examples are bold, full-bodied, and fruit-forward, with a plush mouthfeel and often a smoky finish. You will find these in Southern Rhône, warmer parts of Spain (Jumilla), California, and South Australia.

Listed below are the wineries that produce Mataro.

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