Encounters with unblended Australian Mataro (also known as Mourvèdre) are rare. The origins of Mataro are almost certainly Spanish where it is often called Monastrell. It is the principal black grape of the five appellations that cluster on Spain's South-eastern Mediterranean Coast.
A very late variety in both bud break and ripening season, the Barossa Valley is one of the few areas in Australia that can successfully ripen Mataro. One of the original grapes grown in the Barossa Valley, Mataro thrives in the hot and dry conditions of a Barossa summer.
The wine produced from Mataro’s small, sweet, thick-skinned berries tend to be deeply coloured, rich in spice, high in alcohol and tannin, gamey when young and full of fruit.
Ripeness levels are critical to producing Mataro with this rich level of fruit & spice. Careful selection of French oak enhances the fruit characters and structure of this wine.
Enjoy with: Honest foods of the earth; slow-roast lamb, game with wild mushrooms & thyme or roasted 5-spice duck.