This is the Francis Mallmann of wines. It’s like grilling on a bonfire flame outside in the crisp woodland air. Like smashed berries and cracked pepper roasted in a clay pot. A lamb shoulder slow-smoked and charred on an open flame. Primal, gritty, smoky, and alive. Roasty, toasty, meaty.
Break out the Big Green Egg with this one. Perfect for barbeque or pizza oven or campfire meals. This Syrah has some cracked pepper and charcoal notes, so anything that holds up to smoky flavors will pair perfectly. Don’t be delicate with this, but also not too fussy. Get into the camping spirit with minimal, good-quality ingredients and let both the wine and food shine.
Alain Graillot, a French winemaker, stumbled upon these vineyards while bicycling in the Zanata region of Morocco between Casablanca and Rabat. It’s a beautiful area with cool winds blowing off the Atlantic and no polluting industries. Graillot was so struck with the vineyards that he made a deal with the local winery to look after a few parcels of Syrah vineyards for his Syrocco wine. The farming is fully organic, using only traditional methods of pruning and weeding the plots. The wine is made in traditional concrete vats and then aged in French oak barrels.