Alain Graillot Syrah Morocco Syrocco 2020

This North African Syrah (for which the Graillot family consults) just gets better and better. It hails from the Atlantic-influenced hills of Morocco’s Zenata region, in the lee of the spectacular Middle Atlas Mountains. Fresh ocean breezes and a mix of red and black clay over a base of limestone and ancient ocean bed remnants provide the right mix of conditions for scented, juicy Syrah that Graillot believes can showcase the surprising potential of Morocco.

The back story has it that Alain Graillot was cycling in Morocco (hence the tandem bike and palm tree on the label) when he stopped off at Domaine des Ouled Thaleb, 40 km inland from the Atlantic Ocean. A conversation with the Domaine's then oenologist, Jacques Poulaine, and a close look at sites in Rommani and Benslimane convinced Graillot of the potential for producing highly elegant Syrah. The towns of Rommani and Benslimane lie between Casablanca on the Atlantic Ocean and the Middle Atlas Mountains. As such, there is a relatively cool climate thanks to the ocean breezes and an altitude of about 500 metres.

The Syrah vines are 10-40 years old (average 25 years). Overseen by Stéphane Mariot, the vineyard work is meticulous, with goblet pruning, hand-weeding, hand-ploughing and no herbicide or fungicide treatments are used. The grapes were 100% destemmed and fermented in closed concrete vats. Daily pump-overs occurred and maceration was completed in ten days. The wine was aged for 15 months, first in tanks, and then finished in large oak casks imported from Burgundy (from François Frères).

*Every effort is made to ensure the current vintage is displayed, however variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Bold, Velvety
Grape Varietal: Syrah
Tastes Like: Comparable to a Rhône Syrah, with blackberries, plums, spice, and smoky undertones.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Morocco
Terroir: Rocky and clay-rich soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Alain Graillot is a highly respected Rhône Valley winemaker who collaborates with Moroccan vineyards to create Syrocco, showcasing the unique terroir of the region.

Seafood: Grilled swordfish with caper sauce.
Poultry: Duck breast with orange glaze.
Vegetarian: Eggplant tagine or stuffed bell peppers.
Meat: Lamb tagine or beef kofta.

Manchego: Aged and savoury, complementing the wine's richness.
Fontina: Soft and nutty, enhancing the wine's boldness.
Pecorino Romano: Sharp and tangy, balancing the wine's depth.
Gruyère: Creamy and savoury, pairing beautifully with the wine.

Lamb Tagine

Ingredients:

• 1kg lamb shoulder, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 cup chicken stock
• 1 can diced tomatoes
• 1/2 cup dried apricots, chopped
• Salt and pepper, to taste
• Fresh coriander, for garnish

Instructions:

1. Heat olive oil in a tagine or pot over medium heat. Brown lamb cubes and set aside.
2. Sauté onion and garlic until softened. Add spices and cook for 1 minute until fragrant.
3. Return lamb to the pot, add stock, tomatoes, and apricots. Simmer covered for 1.5-2 hours until tender.
4. Garnish with fresh coriander and serve with couscous or flatbread.

Tip: Enjoy with Alain Graillot Syrah Morocco Syrocco for a memorable meal.