Domaine de Longue Toque
Gigondas 2018

AOP Gigondas Red


  • 92 pts Wine Spectator
  • 91-93 pts Wine Advocate
  • 16,5/20 Jancis Robinson
  • 93 pts Andreas Larsson
  • 93 pts Jeb Dunnuck
  • 91-93 pts Vinous


“It’s deep ruby/purple color is followed by a rockstar bouquet of blackcurrants, black raspberries, camphor, dried garrigue, new leathers, and Provençal spices. With medium to full-bodied richness, a balanced, layered texture, and enough structure to benefit from short term cellaring, it’s a beautiful Gigondas that will evolve for 10-15 years.” Jeb Dunnuck, October 2020

Food & wine pairings

Patridge with Chanterelle mushrooms
Cockerel with sweet potatoes
Stuffed Lamb steak

26,50 the bottle

sold by 6 × 75cl

Delivery package: 8 €
FREE from 180 € of purchases

Detailed information


2018 was atypical in many ways. This vintage required a constant presence from the vineyards to the cellar. After a mild Winter, the wet and rainy Spring gave way to a beautiful Summer, favouring a very healthy development of the vines. September then ushered in an Indian Summer that proved to be more thanideal for the harvest, with cool nights an warm, sunny days. The harvest lasted for a total of 8 weeks, under ideal climatic conditions. The result is a generous and elegant vintage with a particularly aromatic profile and a superb balance.

Grape varieties

51% Grenache, 41% Syrah, 8% Mourvèdre


Grenache from the “Montmirail” sector in the Southwest part of the appellation. This terroir, located at 200 meters in altitude, is mostly sandy marl from the Oligocene period. Syrah comes from the “Pourra” sector in the heart of the Dentelles de Montmirail at 400 meters of altitude on marl from the Cretaceous period covered with limestone scree, providing elegance and minerality.


Manual harvest from 15th September 2018. Grapes were destemmed and crushed. A 25-day maceration period with regular punch-downs and pump-overs. Temperatures are maintained around 28° to 30°C. Runoff and separation of the free-flow and press wines. Malolactic fermentation. Re-introduction of a portion of the press wine during the blending process. 16 months maturation in French oak barrels, “demi-muid” (600lt) and vat.
Bottled on 22th April 2020. 21 879 bottles, 196 magnums, 10 jeroboams produced.


Serve at 13°- 15°C – Open ideally 3h prior to tasting
Optimum tasting period: 2020 – 2030

Degree of alcohol

15,5% vol.
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