Paul Mas RosOrange, Organic French Rose Orange Wine

Paul Mas RosOrange, Organic French Rose Orange WineIs it a ros? Is it an Orange wine? It's both! RosOrange takes the best of both ros and orange wine worlds. A subtle co vinification of ros and orange wines, bringing a complex wine, breaking the codes! The blend is made up of Cinsault, Grenache Noir and Grenache Gris, which contribute to the ros, and Macabeu and Vermentino for the orange wine. So what does it taste like? Well upfront it's like drinking a classic Provence rose which then has a dry and

Is it a rosé? Is it an Orange wine? It's both! RosOrange takes the best of both rosé and orange wine worlds. A subtle co-vinification of rosé and orange wines, bringing a complex wine, breaking the codes! The blend is made up of Cinsault, Grenache Noir and Grenache Gris, which contribute to the rosé, and Macabeu and Vermentino for the orange wine.

So what does it taste like? Well upfront it's like drinking a classic Provence rose which then has a dry and complex finish delivered by the orange wine. It's delicious (and the bottle is rather pretty too!).

On the nose, intense notes of candied citrus fruit, orange peel and quince. On the palate, a pearly texture with subtle tannins, this wine will offer you fruity notes. The freshness of a rosé combined with the character of an orange wine!

Food Pairing: This unique wine is great as an aperitif, but also with spicy dishes such as Indian or Asian cuisine.

Vegan. Organic

ABV: 13%
Region: Languedoc-Roussillon, France

Grape: Cinsault, Grenache Gris, Grenache Noir, Macabeu, Vermentino

Size: 75cl

Closure: Cork

IN THE NEWS: "This is a rather clever idea from Jean Claude Mas, one of the more commercially astute winemakers at work in France today and the head of Domaines Paul Mas, one of the biggest wine producers in the Languedoc-Roussillon. Mas identified two of the most significant trends in the 21st-century wine world: the enormous growth of rosé (on current trends it could soon surpass red wine as France’s favourite wine colour, having long since eclipsed white); and the rapidly developing interest in wine’s fourth colour, ‘orange’ – wines made from white grapes left in contact with the skins. He then combined the two in a single wine, all packaged up in a distinctive patterned-glass bottle. Pink and orange are natural companions, but I’ve never seen them combined like this before. It works; the creamy soft Provence-esque rosé style is predominant, but given a little extra citrus pith tang, depth and very subtle chew from, presumably, the orange component." The Guardian, September 2023