Mas Laval is a family-owned domain in Aniane. Christine and Joël Laval took it over in the early 2000s. The vineyard covers 30 hectares, planted with Syrah, Grenache, Mourvèdre, Cinsault, Cabernet Franc and Sauvignon, old Carignan vines and even some Aramon; and for the white wines, Chardonnay, Viognier and Roussanne. The vines are cultivated sustainably; in the winery, vinification is traditional and natural, with as little intervention as possible. The various cuvées are matured for 8-18 months in lightly-toasted Burgundy barriques. The wines from this domain have made enormous progress, in particular now offering very silky textures.

Mas Laval has produced a wine to be enjoyed young and fruity. Its garnet-red colour foreshadows a complex aromatic bouquet with a mixture of red and black berries, sweet spices, wood and licorice. The well-rounded, voluptuous palate is structured by refined, elegant tannins. The domain has produced this wine using traditional vinification methods and six to eight months' élevage in foudre vats and Burgundy barrique barrels. Interestingly, each of the varieties composing this wine has been vinified separately before being blended together after six months.