Côte Chalonnaise
Burgundy's hidden champion: with the Côte Chalonnaise Burgundy has a regions where you can still discover real delights. Because the wines made from Pinot Noir and Chardonnay still fly under the radar far too often. Yet here, with growths from Mercurey and Givry, as well as Pouilly-Fuissé, there are outstanding wines.
The best wines from Côte Chalonnaise
Burgundy's hidden champion: with the Côte Chalonnaise Burgundy has a regions where you can still discover real delights. Because the wines made from Pinot Noir and Chardonnay still fly under the radar far too often. Yet here, with growths from Mercurey and Givry, there are outstanding wines.
Where exactly is the Côte Chalonnaise located?
Welcome to southern Burgundy! The Côte Chalonnaise directly adjoins the Côte de Beaune and forms a uniform area of vineyard and is largely located in the Département Saône-et-Loire. The vineyards here are slightly higher than in the Côte d'Or. This means that the grapes ripen more slowly and the harvest takes place later. But that also explains why the wines from the Côte Chalonnaise are more intense than those from the rest of Burgundy. This is because the grapes develop more powerful aromas due to the slow ripening process.
Grapes in wines from Côte Chalonnaise
As in the rest of Burgundy, Pinot Noir and Chardonnay are the two main grape varieties. However, Pinot Noir dominates in the Côte Chalonnaise with 75 per cent – with one major exception. In the municipality of Bouzeron, the white grape Aligoté is the only variety that is cultivated. The white grape varieties Pinot Blanc, Pinot Gris and Melon de Bourgogne are also permitted.
A little fun fact: although 25 per cent of the grapes in the Côte Chalonnaise are white, red wines are mostly produced here. The white grape varieties are used almost exclusively in the production of Crémants de Bourgogne. The Côte Chalonnaise is namely the stronghold of this fine Burgundy sparkling wine.
Wine producers
Climate and soils in the Côte Chalonnaise
Sometimes we ourselves are surprised at how different the climate is in southern Burgundy when we are there. Although the climate in the Côte Chalonnaise is also mainly continental, with warm summers and cold winters, there are definitely Mediterranean and oceanic influences here. While winegrowers in the rest of Burgundy have to struggle with late frosts, these are still a big issue in the Côte Chalonnaise. Hail or too much rain are also rare guests in both regions. In the Côte Chalonnaise, the low mountain range of Morvan in the west keeps most storms away.
The soils of the Côte Chalonnaise are not so dissimilar to those in the rest of Burgundy, but they are very different. They are much more diverse. Calcareous soils dominate. However, there are thick veins of sandstone and marl in the limestone rocks. With so much variety, it is only logical that this also affects the taste of the wines.
What does a wine from the Côte Chalonnaise taste like?
Although there are no crus here, this does not detract from the quality of the wine. The municipality of Mercurey, for example, has a reputation for producing the best red wines in the region. Due to the climate, they are more intense and fruity than the varieties from the rest of Burgundy, but they are not lacking in delicacy or elegance. They are real palate pleasers that touch the soul first and then warm it. The Pinot Noirs from Givry also have an excellent reputation. They are a little more playful and floral, but at the same time they also have a wonderful minerality.
What food goes well with a wine from the Côte Chalonnaise?
A Crémant de Bourgogne from the Côte Chalonnaise is an ideal aperitif. But it also goes very well with sushi or fresh oysters. If you are grilling a steak or serving a beef or game casserole, we recommend a Pinot Noir from Givry or Mercurey. Incidentally, both also go wonderfully with ratatouille with couscous!