From: AOC Zaër, Zaër, Morroco
Varietals: 80% Cabernet Sauvignon, 10% Carignan, 10% Marselan
Tasting Notes: The wine displays a purple hue with violet reflections, offering a nose marked by vibrant red fruits, dark cherry, and plum, both ripe and fresh. It is ample, rich, and silky on the palate, with mild oak, subtle earth, and a hint of baking spice enhancing its complexity and depth.
Pairing: The vibrant notes of red fruits, dark cherry, and plum make it a perfect companion for grilled lamb chops, a traditional spicy Moroccan lamb tagine, or a hearty beef stew, where the mild oak and subtle earthiness of the wine complement the savory richness. It also pairs well with roasted poultry, such as herb-crusted chicken or duck breast. For a vegetarian option, consider a mushroom and truffle risotto. Additionally, pair it with a savory blue cheese tart with richness and subtle earthiness that can counterbalance the bold flavors.
Chicken Tagine With Olives and Preserved Lemons
Recipe from Shallots New York
Adapted by Florence Fabricant
About. The La Ferme Rouge’s estate blueprint was laid out in 1908, and by 1933, the cellar was constructed, marking the production of its first vintage. Throughout the 1970s, La Ferme Rouge focused primarily on grape and olive fruit cultivation. It wasn't until 2001 that the estate fully reclaimed its original identity. The year 2009 marked a renaissance for La Ferme Rouge's wine production, with meticulous restoration of the winery, cellars, production, and storage facilities, all in harmony with the estate’s traditional architecture.
Hailing from the Zaërs region, La Ferme Rouge is lauded among Morocco’s historical wine regions. Located approximately 45 km from the ocean, the estate is bordered by the valleys of Wadi Korifla to the west and the foothills of the Middle Atlas to the south. Perched 450 meters above sea level, the estate benefits from a consistent Atlantic influence year-round. The 300-hectare vineyard boasts a diverse and exceptional terroir, with soils ranging from ancient sands and red clay to ferric clay on clay- limestone subsoil and shale. The estate's vineyards span diverse soils, including the rich clays of the Merchouch plateau, the filtering "Tirs" of the Rommani hillsides, and "Hamris" of the Had Brachoua valleys. This singular combination of soils provides the foundation for the finesse, structure, and strength of character that define the wines of Château La Ferme Rouge, breathing new life into a historic estate.
Since its establishment in 1908, Château La Ferme Rouge has been dedicated to sustainable farming practices, cultivating vines and olive trees. The cellar, built in 1933 amidst the vineyards and olive groves, has been fully restored, blending original architecture with modern elements. In 1998, significant efforts were undertaken to renovate and reorganize the farm. This included revitalizing the soil with organic-rich compost, establishing a comprehensive water network, creating retention and storage basins for rainwater and groundwater, uprooting old vines, and making the soil permeable again. These efforts have allowed the microfauna to thrive, rejuvenating old
plots and planting new grape varieties suited to the local climate and soils.
