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Home / Wine guide / Midalidare’s Grape Varieties: Mourvedre

Midalidare’s Grape Varieties: Mourvedre

Midalidare’s Grape Varieties: Mourvedre

Part 3: The wines

КЪМ БЪЛГАРСКАТА ВЕРСИЯ

Other articles on “Midalidare’s grape varieties: Mourvedre”

Part 1: The variety

Part 2: The terroirs

Part 4: Serving and storage

Part 5: Food pairing

Mourvedre's meaty, herby aromas are very distinctive, as are its strong tannins. These qualities make it a potent ingredient for blending, most often with vibrant, rich Grenache and structured, spicy Syrah. Other classic southern French varieties such as Carignan and Cinsault are also frequent blending partners for Mourvedre, more because of tradition and convenience (they grow in similar places and ripen almost simultaneously) than flavor or aroma.

Single-variety Mourvedre or Monastrell wines are not particularly common, but as the curiosity of the average wine consumer increases, so more and more producers are experimenting with making wines from 100 percent Mourvedre.

Mourvedre in general needs time to soften its tannins and develop more interesting flavours (although in the hotter climate of southern Spain, Monastrell has the reputation of being relatively soft and early developing).

The wine produced by Mourvedre vines in Bandol’s dry, garrigue-scented vineyards tends to be extremely deep purple in youth, pretty tough and notably potent with a strong gamey, almost animal scent in youth which wine enthusiasts tend to love or loathe. This can be exacerbated by Mourvedre’s tendency to reduction, a propensity to produce the rather off-putting odour if it is not exposed to enough oxygen during winemaking. This is not a fatal flaw; it can be remedied by aerating the wine or by simply dropping a copper coin in a glass, but it does mean that Bandol’s winemakers have learnt to take particular pains when vinifying Mourvedre, which here may be blended with a bit of Grenache and Cinsault.

Spanish Monastrell wines tend to be rich, dark affairs, frequently showing flavors of blackberry and black cherry.

Rose wine made from Mourvedre, often a pale coral hue, are rounder and fuller-bodied than many other Roses. Mourvedre is floral on the nose with notes of violets and rose petals. It often develops fruit tones of blueberry, raspberry, strawberry, blackberry, and cherry. Depending on the terroir can be mineral or citrus. On the palate, this grape can be full of red plums, cherries, dried herbs, smoke, and even meat.

Midalidare is the only Bulgarian winery producing Rose from 100% Mourvedre. Rose de Mourvedre and Rose de Mourvedre Single Barrel are both terroir wines, aimed entirely at showing the variety’s worth and its manifestation in the remarkable environment of Mogilovo region. Rose de Mourvedre is very fresh, fruity, and elegant, with aromas of strawberry, raspberry, blackcurrant, and chokeberry. Rose de Mourvedre Single Barrel, due to the partly oak fermentation, is fuller-bodied and more complex, the fruity aromas are enhanced by mineral and herbal tones, and hints of grapefruit are felt in the mouth.

Sources:

Jancisrobinson

Wine-searcher

Vivino

Vinodiversity

Winefolly

13.07.2020

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