Domaine Ouleb Thaleb: Pioneering Moroccan Wines with Zenata Syrah Syrocco

Domaine Ouleb Thaleb is one of Morocco’s most acclaimed wineries, located in the Zenata region near the Atlantic coast. It is named after the tribe that owns the vineyards’ land and works at the winery. It was established in 1923, and the vineyards were planted the same year, with the first harvest in 1927. The estate has become famous for its Syrah-based wines, including the internationally recognized Syrocco, a wine that has captured the essence of Moroccan terroir under the guidance of renowned Rhône winemaker Alain Graillot. The collaboration between Graillot and Domaine Ouleb Thaleb has brought Moroccan wines into the global spotlight, showcasing the potential of the country’s unique climate and soils for producing premium wines.

Terroir and Vineyard Geology

The vineyards of Domaine Ouleb Thaleb are located in the Zenata region, between Casablanca and Rabat, an area that benefits from a Mediterranean climate with cooling breezes from the Atlantic Ocean. These climatic conditions are ideal for growing Syrah, as they allow for slower ripening of the grapes, resulting in wines with balanced acidity and concentrated flavors.

The soils in the region are a mix of clay and limestone, which provide excellent drainage while also retaining enough moisture to nourish the vines during Morocco’s hot summer months. The combination of these soils and the cooling coastal influence allows the Syrah grapes to develop vibrant fruit flavors and elegant tannins. The mineral composition of the limestone adds a touch of flinty minerality to the wines, enhancing their complexity and structure .

With its high mountains (Atlas) and maritime influence, Morocco is a great area for growing grapes. French settlers brought their wine traditions with them when Morocco was a protectorate of France (1912-1956). When the settlers left after Morocco regained its independence, the kingdom of Morocco took ownership of the vineyards. The industry lost not only the French expertise that had created it, but also an important consumer base, both locally and in mainland France. As a result, the vineyards were either abandoned or replanted with cereal crops, and the production went from 400 million bottles a year to almost nothing – the Zniber family was the only one to keep the tradition alive at the Celliers de Meknes. It took King Hassan II – a graduate of the University of Bordeaux and friend of several producers there – several years to revive the industry. By offering French producers special prices to rent the land, he attracted several companies that replanted the vineyards with Carignan, Cinsaut and Grenache followed by Syrah, Cabernet Sauvignon and Merlot. Since 2000, the industry has been slowly regaining some of its splendor, and is back to producing about 43 million bottles. Most of them (more than 50%, and in some cases a lot more) are consumed locally. While the sale of alcohol to Muslims is in theory prohibited, the law is rarely applied.

Sustainable Winemaking

Domaine Ouleb Thaleb emphasizes sustainable farming practices, working in harmony with the local environment to ensure the health of the vineyards. The grapes are harvested by hand to ensure only the best fruit is selected, and the winemaking process involves a mix of modern technology and traditional methods to create wines that express the unique terroir of Morocco.

Under the supervision of Alain Graillot, Syrocco is vinified with a focus on minimal intervention, allowing the natural characteristics of the Syrah grape to shine. The wine is aged in a combination of French oak barrels and stainless steel tanks to add structure and depth while maintaining the freshness of the fruit.

Signature Wine: Syrocco Syrah

• Zenata Syrah Syrocco: A rich, medium-bodied wine with aromas of dark fruits, such as blackberries and plums, accompanied by spicy notes of black pepper, leather, and earth. The palate is smooth with well-integrated tannins, showcasing flavors of ripe fruit, subtle oak, and a hint of minerality from the limestone soils. It pairs beautifully with a variety of dishes, from roasted meats to tagines .