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Monastrell is native to Spain, where it often appears in some of the country's finest wines. It is also the main constituent in the full-bodied Bandol red (the great red of Provence), it's also a permitted variety in Châteauneuf-du-Pape, and is used, under the name Mourvèdre, throughout much of the Rhône and Southern France as a blending variety. Most commonly, it is bottled with Grenache (Garnacha in Spain) and Syrah.
A comparatively fussy grape to grow, Monastrell tends to perform best in warm areas with stronger prevailing winds, including the Rhône Valley, Provence and New South Wales.
Monastrell produces dark, full-bodied wines that are pleasant yet often unbalanced young, hence being used in blends to 'capture' its fruitiness. With age, the finest examples take on complex notes of leather, cedar and cinnamon.
Dark color with blackberry fruit. With age, thyme, wet leaves and cinnamon
Castillo de Jumilia, The Optimist Mataro
Châteauneuf-du-Pape, Bandol, Jumilla, South Eastern Australia
Monastrell, Mataró, Balzac