It is a deep, velvety black grape with a vivid purple sheen. The wine produced from it typically has a gamey or earthy flavor with fruity tones, and sometimes with a peppery undertaste.

Because the tannin in this particular grape is so powerful, it is typically at its best when producing a rose-type wine. Either limited skin contact with the juice is allowed during fermenting, or it is blended with a lighter wine. It is frequently blended with Grenache, to produce a softer wine with a lighter body.

Mourvedre grapes have only seen sparse representation in the Old World wine culture; however, thanks to the global wine boom and the upstarts of the New World wineries, it is seeing a revival. One aspect of Mourvedre is that it needs to grow near, but not in, water. An old saying goes: "Mourvèdre needs its feet in water, head up to the sun and to see the sea." It also buds and ripens late in the season. It is planted in a few regions of France and Spain, and recently in Australia. Perhaps, as was the case with Shiraz, it will find a happier home in Australia than in its native Europe.

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