Wines Pays d'Oc Jean-Claude Mas - Le Confectionneur - 2024

Viniou Reviews

Jean-Claude Mas's 'Cuvée Le Confectionneur' 2024 is a white wine crafted in the versatile and sun-drenched Pays d'Oc IGP, located in the heart of the Languedoc and Roussillon region. This cuvée showcases the innovative spirit of Jean-Claude Mas, one of the leading figures in the new-wave southern French winemaking. Though the precise blend is proprietary, Pays d'Oc whites commonly embrace varietals such as Chardonnay, Viognier, Sauvignon Blanc, or Grenache Blanc, offering freshness and aromatic complexity. The 2024 vintage benefits from a mild winter and warm, dry spring, leading to excellent fruit maturity and vivacity. The vinification here leans towards enhancing expressive fruit character, typically employing cool-temperature fermentations in stainless steel to preserve the bright aromatics and lively palate—hallmarks of Jean-Claude Mas whites.

The vineyards of Languedoc and Roussillon stretch along the southern French coast, basking in abundant Mediterranean sunshine and caressed by the cooling breezes of the Tramontane wind. Soils here are varied—ranging from limestone and clay to gravelly terraces—which foster a diverse vinous palette. Historically, this region has undergone a remarkable transformation from bulk production to a hotbed for quality-driven, expressive wines. Pays d'Oc IGP, specifically, offers winemakers a creative frame, enabling them to blend international and local grapes, resulting in wines famed for value, approachability, and vibrant fruitiness.

For food pairings, Jean-Claude Mas's 'Le Confectionneur' Blanc is an ideal companion to chilled seafood platters, grilled fish in olive oil, or Mediterranean salads bursting with tomatoes, olives, and fresh herbs. It also pairs delightfully with regional goat cheeses such as Pélardon, or lighter poultry dishes scented with lemon and thyme. For a more traditional Languedoc touch, try it alongside tielles (seafood pies) or a simple aioli garni.

To savour this wine at its best, serve chilled at around 8-10°C. This temperature highlights its aromatic freshness and crisp palate. Enjoy it young, preferably within two to three years of the vintage, to capture its vibrant, expressive character. Decanting is not necessary; simply open and pour to let its Mediterranean spirit shine.