Africa/Morocco Published on 22/02/2021

Domaine de Baccari, ambassador of Moroccan wines

Good news, with Domaine de Baccari, Morocco joins the great family of Wine Explorers’ wines of the world! To celebrate the event, let's explore the Moroccan vineyards, where viticulture dates back to the 6th century BC, and where today we count 7,000 hectares of vines spread over 6 wine regions.


Heart of the Moroccan vineyard since Ancient history, the region of Fez-Meknes stretches along the Atlas and Rif massifs. The alliance of a generous land and a sunny but cool climate, where more than 60% of the vines of the Kingdom of Morocco are cultivated.

The terroir, with soils mainly composed of fine red clay and a subsoil of soft limestone, is suitable for the development of great red wines. This explains the domination of red grape varieties (80%) such as Cinsault, Carignan, Syrah, Cabernet Sauvignon, Grenache Noir, or Cabernet Franc.


Located in the first foothills of the Middle Atlas at an altitude of 650 m, the Domaine de Baccari has become in just a few years the ambassador of great Moroccan wines. Fruit of the work of a passionate couple, Nahla and Amine Bahnini, the Domaine de Baccari is also consulted by Stéphane Derenoncourt and his team.

The vineyard, undergoing organic conversion, is using viticulture methods that respect the environment and the terroir, with the aim of producing wines with a strong identity. The vinification, which do not involve much intervention, enhance the quality of the grapes from this beautiful high-altitude terroir. As for the wines, they present a good balance between maturity and freshness, with fine tannins and beautiful aromatics.


We fell in love with this blend of Cabernet Franc (70%) and Syrah (30%), made from the oldest vines on the estate. A red wine aged for two years in oak barrels and in stainless steel tanks then one year in a bottle, with a carmine red color, aromas of pepper, red fruits and precious woods. On the palate, the tannins are round and silky, with a long, balanced and vibrant ending. A delight!

The sommelier's advice: decant the wine for two hours and serve it between 15 and 17 ° C. Enjoy now or keep in the cellar until 2028.
When it comes to food and wine pairings: this wine goes very well with royal couscous, beef tab with shallot, chicken with olives, veal tagine with saffron, or even pork tenderloin. It also goes very well with slightly sweet desserts such as coffee tiramisu, a dark chocolate mousse, or an orange cake.

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