[et_pb_section fb_built=”1″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2025\/07\/Domaines-Paul-Mas-RosOrange.png” title_text=”Domaines Paul Mas RosOrange” _builder_version=”4.27.4″ _module_preset=”default” width=”50%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ module_id=”inverse” module_class=”inverse” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n
Jean-Claude Mas persiste et signe. D\u00e8s 1998, il \u00e9laborait un Chardonnay vinifi\u00e9 en rouge. Puis ce fut un vin orange, bien avant que l\u2019ancestrale m\u00e9thode g\u00e9orgienne ne fasse des \u00e9mules chez ses voisins europ\u00e9ens et ne rencontre le succ\u00e8s sur les tables hexagonales. Depuis deux ans, il propose RosOrange, un mariage \u00e9tonnant de vins ros\u00e9s et oranges, pour le meilleur et pour le …plaisir. Car celui qui ne craint pas de casser les codes ne cherche pas \u00e0 convaincre mais \u00e0 s\u00e9duire. Il le sait : \u00ab l\u2019innovation ne doit pas \u00eatre comprise mais embrass\u00e9e \u00bb.<\/p>\n
Les raisins, cultiv\u00e9s en agriculture biologique, affichent des grains rouges, blancs et gris. Dans le mill\u00e9sime 2023, le Cinsault (30% de l\u2019assemblage), le Grenache noir (25%) et une partie du Grenache gris (20%) sont vinifi\u00e9s en ros\u00e9 de pressurage direct.<\/p>\n
Les vari\u00e9t\u00e9s blanches, Macabeu (15%) et Vermentino (10%), ainsi que la seconde partie du Grenache gris, sont \u00e9grapp\u00e9es.<\/p>\n
La mac\u00e9ration du jus sur peaux durant 6 \u00e0 8 jours \u00e0 une temp\u00e9rature contr\u00f4l\u00e9e apporte de la mati\u00e8re et une teinte l\u00e9g\u00e8rement ambr\u00e9e. Les deux tiers de la fermentation alcoolique sont r\u00e9alis\u00e9s sur marc puis le jus est press\u00e9 et r\u00e9incorpor\u00e9 \u00e0 la partie con\u00e7ue en ros\u00e9.<\/p>\n
Les deux couleurs ainsi assembl\u00e9es terminent ensemble de fermenter avant d\u2019\u00eatre \u00e9lev\u00e9es deux mois en cuve inox.<\/p>\n
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Jean-Claude Mas persiste et signe. D\u00e8s 1998, il \u00e9laborait un Chardonnay vinifi\u00e9 en rouge. Puis ce fut un vin orange, bien avant que l\u2019ancestrale m\u00e9thode g\u00e9orgienne ne fasse des \u00e9mules chez ses voisins europ\u00e9ens et ne rencontre le succ\u00e8s sur les tables hexagonales. Depuis deux ans, il propose RosOrange, un mariage \u00e9tonnant de vins ros\u00e9s et oranges, pour le meilleur et pour le …plaisir. Car celui qui ne craint pas de casser les codes ne cherche pas \u00e0 convaincre mais \u00e0 s\u00e9duire. Il le sait : \u00ab l\u2019innovation ne doit pas \u00eatre comprise mais embrass\u00e9e \u00bb.<\/p>\n
Les raisins, cultiv\u00e9s en agriculture biologique, affichent des grains rouges, blancs et gris. Dans le mill\u00e9sime 2023, le Cinsault (30% de l\u2019assemblage), le Grenache noir (25%) et une partie du Grenache gris (20%) sont vinifi\u00e9s en ros\u00e9 de pressurage direct.<\/p>\n
Les vari\u00e9t\u00e9s blanches, Macabeu (15%) et Vermentino (10%), ainsi que la seconde partie du Grenache gris, sont \u00e9grapp\u00e9es.<\/p>\n
La mac\u00e9ration du jus sur peaux durant 6 \u00e0 8 jours \u00e0 une temp\u00e9rature contr\u00f4l\u00e9e apporte de la mati\u00e8re et une teinte l\u00e9g\u00e8rement ambr\u00e9e. Les deux tiers de la fermentation alcoolique sont r\u00e9alis\u00e9s sur marc puis le jus est press\u00e9 et r\u00e9incorpor\u00e9 \u00e0 la partie con\u00e7ue en ros\u00e9.<\/p>\n
Les deux couleurs ainsi assembl\u00e9es terminent ensemble de fermenter avant d\u2019\u00eatre \u00e9lev\u00e9es deux mois en cuve inox.<\/p>\n
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Jean-Claude Mas has a track record of innovation and persistence. From 1998, he made a Chardonnay vinified as a red wine. Then it was an orange wine, well before that ancient Georgian winemaking method was emulated by its European neighbours and went on to find success on French dining tables. Two years ago, he launched RosOrange, a surprising marriage of ros\u00e9 and orange wines, for the best and for\u2026 pleasure. Because he who is unafraid of breaking the rules is not seeking to convince, but to seduce. Jean-Claude knows it : \u00ab Innovation mustn\u2019t be compromised, but embraced. \u00bb
The grapes, grown organically, come in red, white and grey. For the 2023 vintage, Cinsault (30% of the blend), Grenache Noir (25%) and a portion of Grenache Gris (20%) are vinified as ros\u00e9 from direct pressing.
The white varieties, Macabeu (15 %) and Vermentino (10%), as well as the second portion of Grenache Gris, are destemmed.
The maceration of the juice on the skins for 6 to 8 days at controlled temperature gives a light amber colour to the must.
The two tiers of the alcoholic fermentation are carried out on the skins, and then the
juice is pressed off and blended back into the part made as a ros\u00e9. With the two colours now assembled, they complete the fermentation together before being matured for two months in stainless steel.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2025\/07\/RosOrange.jpg” title_text=”RosOrange” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2024\/06\/Jean-Calude-Mas-le-Rosorange.jpg” title_text=”Jean-Claude-Mas-le-Rosorange” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n
Le r\u00e9sultat dans l\u2019\u00e9l\u00e9gante bouteille ? Un vin au potentiel de garde de plusieurs ann\u00e9es, qui combine la complexit\u00e9 du vin orange et la facilit\u00e9 d\u2019acc\u00e8s du ros\u00e9.<\/p>\n
Il s\u2019ouvre au nez sur des notes d\u2019agrumes confits (\u00e9corce d\u2019orange et de coing), enrichies de nuances amand\u00e9es qui rappellent le noyau de cerise. Sa texture souple emplit la bouche, port\u00e9e par des ar\u00f4mes de fruits exotiques (litchi). \u00c0 cette mati\u00e8re riche et puissante r\u00e9pond une fra\u00eecheur bienvenue, un \u00e9quilibre cher au vinificateur Jean-Claude Mas. Et la vague onctueuse qui tapisse le palais laisse, en se retirant, de fins amers, tout \u00e0 la fois souvenirs du plaisir bu et, par le l\u00e9ger ass\u00e9chement qu\u2019ils procurent, invitations \u00e0 y revenir.<\/p>\n
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Le r\u00e9sultat dans l\u2019\u00e9l\u00e9gante bouteille ? Un vin au potentiel de garde de plusieurs ann\u00e9es, qui combine la complexit\u00e9 du vin orange et la facilit\u00e9 d\u2019acc\u00e8s du ros\u00e9.<\/p>\n
Il s\u2019ouvre au nez sur des notes d\u2019agrumes confits (\u00e9corce d\u2019orange et de coing), enrichies de nuances amand\u00e9es qui rappellent le noyau de cerise. Sa texture souple emplit la bouche, port\u00e9e par des ar\u00f4mes de fruits exotiques (litchi). \u00c0 cette mati\u00e8re riche et puissante r\u00e9pond une fra\u00eecheur bienvenue, un \u00e9quilibre cher au vinificateur Jean-Claude Mas. Et la vague onctueuse qui tapisse le palais laisse, en se retirant, de fins amers, tout \u00e0 la fois souvenirs du plaisir bu et, par le l\u00e9ger ass\u00e9chement qu\u2019ils procurent, invitations \u00e0 y revenir.<\/p>\n
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A wine with cellaring potential of several years, which combines the complexity of orange wine with the approachability of ros\u00e9.
It begins on the nose with notes of candied fruits (orange peel and quince) enriched with almond nuances reminiscent of cherry pits. Its supple texture fills the mouth, carried by aromas of exotic fruits such as lychee.
To this full bodied and powerful mouthful, we add a welcome freshness, a balance which is soughtafter by winemaker Jean- Claude Mas. And the unctuous wave which coats the palate leaves, as it fades, a bitter note, a memory of the pleasure already enjoyed, and by the light drying sensation that it produces, an invitation to return.<\/p>\n
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\u201cA welcome freshness, a balance which is soughtafter by Jean-Claude Mas\u201d<\/p>\n
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L\u2019\u00e9poque est aux tannins sages et ce vin bien vinifi\u00e9 et bien \u00e9lev\u00e9 r\u00e9pond \u00e0 cette demande de l\u00e9g\u00e8ret\u00e9. Il se pr\u00eate \u00e0 une consommation plus spontan\u00e9e, \u00e0 l\u2019heure de l\u2019ap\u00e9ritif ou autour d\u2019un buffet, et \u00e0 l\u2019\u00e9volution de nos habitudes culinaires. Servi frais (\u00e0 12\u00b0C), il se marie parfaitement avec un plateau de fromages \u00e0 p\u00e2te molle, une cuisine v\u00e9g\u00e9tale ou des plats asiatiques
\u00e9pic\u00e9s.<\/p>\n
En alliant vivacit\u00e9 et gras, il s\u2019accorde avec la saveur umami dont abondent les sauces soja ou de poissons ferment\u00e9s. Un avis partag\u00e9 par les principaux concern\u00e9s: c\u2019est sur le march\u00e9 japonais que la cuv\u00e9e a \u00e9t\u00e9 lanc\u00e9e.<\/p>\n
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L\u2019\u00e9poque est aux tannins sages et ce vin bien vinifi\u00e9 et bien \u00e9lev\u00e9 r\u00e9pond \u00e0 cette demande de l\u00e9g\u00e8ret\u00e9. Il se pr\u00eate \u00e0 une consommation plus spontan\u00e9e, \u00e0 l\u2019heure de l\u2019ap\u00e9ritif ou autour d\u2019un buffet, et \u00e0 l\u2019\u00e9volution de nos habitudes culinaires. Servi frais (\u00e0 12\u00b0C), il se marie parfaitement avec un plateau de fromages \u00e0 p\u00e2te molle, une cuisine v\u00e9g\u00e9tale ou des plats asiatiques
\u00e9pic\u00e9s.<\/p>\n
En alliant vivacit\u00e9 et gras, il s\u2019accorde avec la saveur umami dont abondent les sauces soja ou de poissons ferment\u00e9s. Un avis partag\u00e9 par les principaux concern\u00e9s: c\u2019est sur le march\u00e9 japonais que la cuv\u00e9e a \u00e9t\u00e9 lanc\u00e9e.<\/p>\n
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Our era is about carefully managed tannins, and this well-made wine meets this demand for lightness. It lends itself to a spontaneous moment, either as an aperitif or alongside a buffet, and to the changes in our culinary habits. Served cool at 12\u00b0C, it pairs perfectly with a plate of soft cheeses, vegetable cuisines or spicy Asian dishes. In combining vivacity with body, it matches well with the umami taste which one finds in soy sauce or pickled fish. An opinion shared by those who have already enjoyed it : it was in Japan that the cuv\u00e9e was first launched.<\/p>\n
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An innovative wine Jean-Claude Mas has a track record of innovation and persistence. From 1998, he made a Chardonnay vinified as a red wine. Then it was an orange wine, well before that ancient Georgian winemaking method was emulated by its European neighbours and went on to find success on French dining tables. Two years […]<\/p>\n","protected":false},"author":5,"featured_media":15508,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-15513","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\n