Originally created in 1908, La Ferme Rouge (The Red Farm) became a full winemaking facility in 1933, under the French influence, with the building of a cellar and the production of its first vintage. Extensive work took place decades later in 1998, in an effort to modernize the farm and improve the quality of the wines: renovation of the cellars around the existing concrete vats, addition of composts rich in organic matter to revive the soil, elimination of untimely plowing to bring back microfauna to the vineyards, revival of old plots, planting of new grape varieties suited to the soil and climate, creation of basins to retain the rainwaters. But it’s only in 2009 that the old estate was brought back to life by Jacques Poulain. Originally from Bordeaux, Jacques was the head winemaker at Domaine Ouled Thaleb, and he previously worked at Celliers de Meknes.
Encompassing vineyards and olive trees, this 300 ha domaine is located in the heart of the AOG Zaër, 30 miles from the ocean and the coastal city of Rabat, amidst a succession of rolling hills. 450 meters above sea level, La Ferme Rouge is bordered to the west by the valleys of Wadi Korifla and to the south by the foothills of the Middle Atlas. It benefits year round from a strong Atlantic influence and enjoys an exceptionnal soil, from ancient sands to red clay (iron), limestone, shale and finally, the rich Tirs soils. The varieties planted include Syrah, Tempranillo, Carignan, Cinsault, Marselan, Cabernet Sauvignon, Arinarnoa, Tannat, Gros Manseng, Colombard, Grenache, Vermentino, Chardonnay, Sauvignon Blanc and Viognier.
Farming practices: organic. Use of cover crop during the winter. Dry farming.
Moroccan wine is building international following- AFP News agency, 2009
Interview of Jacques Poulain
Harvest time: La Ferme Rouge, 2012