appellation photo
Domaine de Longue Toque


Appellation d'origine protégée

Of the 27ha (67 acres) of vineyards, 17ha (42 acres) are in the AOP Gigondas. The different plots are spread out between the ancient alluvial terraces near the Ouvèze river right up to the limestone scree just below the peaks of the Dentelles de Montmirail. This diversity of soils produces a wine of great texture and elegance.

Concentration & Freshness
A cool and rainy Spring delayed and stretched out the flowering period. A hot summer followed by regular stormy episodes in September allowed to catch up for lost time but resulted in one of the latest harvests on record. The difficult Spring conditions resulted in widespread «shatter», when flowers abort before pollination, which affected almost exclusively the Grenache variety. This resulted in low crop yields and required careful attention to ensure harvesting at the optimum time. Harvesting started only on the 10th of October. Yields : Grenache 10hl/ha (0.35 tons/acre) - Syrah 30hl/ha (1.06 tons/acre).
91 pts  Wine Advocate - Robert Parker
92 pts Vinous - Josh Raynolds
14.5/20   Guide Bettane & Desseauve
GOLD   Paris


  • 50% Grenache
  • 50% Syrah 


A blend of two terroirs:
  • Syrah from “La Jasse”, on limestone scree and marl from the Cretaceous period at 400m. alt (1300ft) in the Dentelles.
  • Grenache & Syrah from the “Montmirail” zone in sandy marl of the Oligocene period at 150m alt (500ft)


Manual harvesting. Crushed and destemmed. A 24-day maceration period with punch-downs and pump-overs up to 3 times a day and temperatures maintained around 28° to 30°C (82° to 86°F). Runoff and separation of the free-flow and press wines. Malolatic fermentation. Reintroduction of a portion of the press wine during the blending process. 18 months elevage : the Grenache in vat and the Syrah in barrel (new, one-year and two-year barrels).
Bottled at the Domaine on May 19th, 2015. Prodution : 8,800 bottles
ABV : 15.5% vol.

Note de dégustation: 

Intense and black-red colour. Powerful and aromatic nose of ripe, dark fruit (cherry, blackcurrant). Imposing mouthfeel, structured and generous with aromas of spices, dark chocolate, licorice and herbs. Long and impressive finish. (August 2015).

Service & accords: 

16°-18°C (60°-65°F). Ideally open and decant 2 to 3 hours prior to serving.
Lamb shank
Wild boar stew
T-bone steak
Optimum maturity: 2016-2024

“The 2013 Gigondas is another outstanding release from this estate.” Jeb Dunnuck – Robert Parker/The Wine Advocate