Pronounced: Moh-nah-strel.
Monastrell, is also known as Mourvèdre in France and Garrut in Valencia, where it is believed to have originated. The variety produces inky red wines with intense dark fruit, such as blackberries and plums, along with black pepper and hints of spice, leather, and earthy notes. Some Monastrell wines also have hints of chocolate, vanilla, violet and lavender. The more expressive versions can slip into incredibly intense territory - think chocolate covered cherries, black plum jam, blueberry preserve, and mulberry pie. Most Monastrell is grown in the hot, south-eastern Mediterranean-influenced Valencia and Murcia. It also performs well in southern France and Australia. The most serious examples of these wines can be absolutely enormous in the glass, and oak aging is needed to soften the wine. through extensive oak aging, lovely mocha and cigar box notes can be appreciated. On the high end, Monastrell wines add much more nuanced, savoury flavours evolve from herbal (sage and fennel) through to chocolate and cocoa powder to accompany their huge fig and fruit cake fruit punch.
The very best instances of Monastrell are primarily grown in the autonomous region of Murcia in the DO's of Bullas, Yecla and Jumilla (which spills over into Castilla-La Mancha.
Perfect Pairings: Monastrell is a versatile grape that pairs well with a variety of foods, particularly smoked and barbequed meats, stews, and hearty game dishes. Its firm tannins make it a good match for highly flavoured dishes and big, bold cheeses. It is a great choice for sitting around an open fire and sipping on its own with friends.
A highly recommended pairing with a bottle of Yecla Monastrell is Cordero Asado (Spanish slow roasted lamb) cooked in a traditional wood oven.