Syrocco and Aït Souala: Morocco's Rhône-Inspired Renaissance

Both Syrocco and Aït Souala originate in or near Morocco's Zenata coastal appellation, situated between Casablanca and Rabat along the Atlantic coast. Syrocco's vineyards benefit from cool winds off the Atlantic and soils of sandy shale and gravel that drain well and stress the vines productively. The absence of heavy industry in the area has made organic farming straightforward, and Syrocco carries full organic certification. Morocco's wine regions broadly benefit from significant diurnal temperature variation, which helps grapes achieve physiological ripeness while retaining freshness and acidity.

• Syrocco vineyards sit in the Zenata appellation between Casablanca and Rabat, with Atlantic breezes moderating summer heat
• Soils are sandy shale and gravel, delivering good drainage and natural vine stress that concentrates flavors
• The area's clean air and absence of industrial pollution support organic viticulture across the appellation
• Significant day-to-night temperature swings preserve natural acidity in the ripening Syrah fruit

Syrocco is made from 100% organic Syrah sourced from old vines planted more than 25 years ago in Zenata. Thalvin also supplied Cinsault vines, which Graillot used for a second Moroccan wine made alongside Syrocco. The wine is fermented in concrete to preserve terroir character and then aged in older Burgundy barrels from François Frères for approximately 15 months before bottling. Aït Souala, produced independently by Domaine des Ouled Thaleb, is a structurally different wine built on 50% Arinarnoa, 25% Tannat, and 25% Malbec. Arinarnoa, a Tannat-Cabernet Sauvignon cross bred by INRA in 1956, contributes deep color, firm tannins, and structural complexity to the blend.

• Syrocco: 100% organic Syrah, old-vine fruit from sandy shale and gravel soils in Zenata, aged in older Burgundy barrels
• A second Graillot-Thalvin wine uses Cinsault sourced from the same partnership, reflecting a broader vision for Moroccan viticulture
• Aït Souala: 50% Arinarnoa, 25% Tannat, 25% Malbec, a structured red with no connection to Graillot's project
• Arinarnoa, bred at INRA in 1956 from Tannat and Cabernet Sauvignon, produces deeply colored wines with firm tannins and persistent aromatics

Alain Graillot founded his Crozes-Hermitage domaine in 1985, having previously worked with Jacques Seysses at Domaine Dujac in Burgundy. He grew his estate to over 50 acres in Crozes-Hermitage, with additional small parcels in St.-Joseph and Hermitage, producing around 8,000 cases per year. He was a pioneer of organic farming in the Northern Rhône and championed whole-cluster fermentation and aging in used Burgundy barrels. His sons Maxime and Antoine joined him in 2008 and have continued his philosophy at both the French domaine and the Syrocco project since his passing on March 3, 2022, at the age of 77. Graillot discovered the Thalvin winery by chance while cycling through the Zenata region and saw the potential of its old Syrah vines immediately.

• Founded Domaine Alain Graillot in Crozes-Hermitage in 1985 after mentorship from Jacques Seysses of Domaine Dujac
• Expanded holdings to over 50 acres in Crozes-Hermitage plus parcels in St.-Joseph and Hermitage; the domaine produces around 8,000 cases annually
• Passed away on March 3, 2022, at age 77; sons Maxime and Antoine have run operations since 2008
• Discovered Thalvin's old Syrah vines in the Zenata region while on a cycling trip and formed a partnership that became Syrocco

Domaine des Ouled Thaleb was established in 1923 in the Zenata coastal appellation and played a central role in reviving Morocco's wine industry during the 1990s. The estate grows most of its fruit organically and works with neighboring growers to supplement production. Its flagship Aït Souala cuvée takes its name from a historic estate founded in 1931 that was once considered Africa's largest winery. The current red blend consists of 50% Arinarnoa, 25% Tannat, and 25% Malbec, aged for 24 months in oak and cement tanks, producing a deeply colored, structured wine with dark fruit, chocolate, and earthy complexity.

• Domaine des Ouled Thaleb was founded in 1923 and is located in the Zenata coastal appellation between Casablanca and Rabat
• The estate led the renewal of Moroccan wine in the 1990s and farms organically
• Aït Souala is named after a 1931 estate historically regarded as Africa's largest winery
• The Aït Souala red is aged 24 months in oak and cement, producing a structured, dark-fruited wine built for aging

Graillot's decision to partner with Thalvin and produce Syrocco provided an important signal to the international wine community that Morocco's Atlantic coastal appellations could deliver genuinely serious wine. His Northern Rhône philosophy applied to old Syrah vines in Zenata demonstrated the value of low-intervention winemaking and organic viticulture in a North African context. Domaine des Ouled Thaleb's Aït Souala, built on the unusual Arinarnoa-Tannat-Malbec platform, represents a complementary argument for Moroccan originality, using varieties rarely assembled anywhere else in the world. Both wines have helped Morocco gain recognition as a wine-producing country capable of offering more than simple, sun-baked fruit.

• Syrocco brought Northern Rhône credibility to Morocco's Zenata appellation and attracted international attention to Moroccan Syrah
• Graillot's organic approach in Zenata demonstrated that quality-first viticulture was viable in Morocco's coastal climate
• Aït Souala's Arinarnoa-Tannat-Malbec blend is a genuinely distinctive expression found almost nowhere else in the wine world
• Both wines have contributed to broader European and international awareness of Morocco as a serious wine-producing nation

Syrocco expresses ripe blackberry and dark cherry fruit with notes of sandalwood, herbs, white pepper, and spice, made in an Old World style with moderate extraction, excellent balance, and a dry, long finish. The Aït Souala Grande Reserve is a denser, more structured wine with dark chocolate, roasted red fruit, tar, and iron-rich minerality from its Arinarnoa-Tannat-Malbec base, with grippy tannins that reward patience. Both wines are well suited to the bold, aromatic cuisines of the Mediterranean and North Africa, as well as classic meat dishes from the French tradition.

• Lamb tagine with preserved lemon and olives pairs naturally with Syrocco's savory herb and spice character
• Slow-braised beef or mechoui-style lamb suits the dark fruit and structured tannins of Aït Souala
• Grilled lamb with herbes de Provence aligns with Syrocco's white pepper, dark fruit, and mineral profile
• Aged hard cheeses such as Comté or aged Manchego provide textural contrast to both wines' tannic structures