The Maconnais is the largest and most southern area of Burgundy. Previously regarded as “normal,” this area is in some ways the family’s “rogue.” This area suffered the most during difficult periods, such as the global slump of the 1920s and the two World Wars.
In order to make ends meet, many of the local producers sold their grapes to cooperatives. Wine consumption started to decline in the 1960s and 1970s as tastes started to shift. If the producers wanted to compete, they knew they had to make their wines better. Standards for fruit quality were established, and many younger producers chose to produce their wines after inheriting the family vineyards.
It is situated at the intersection of Northern and Southern France, between the towns of Tournus and Saint-Véran. It’s a noticeable change. Even the buildings look different as you get south; they have curved tiles on the roofs and are more Mediterranean in color and design. Harvest starts two weeks sooner here than in Chablis, and the weather is noticeably warmer.
Vire-Clesse is located in the region’s core. This region has produced exceptional wines for generations, despite just being designated as an appellation in 1999.
The well-structured Chardonnays, which have flavors of juicy stone fruits, honeysuckle, lemon peel, and wild herbs, reflect the impact of the warmer environment.
Pouilly-Fuisse is the main and most well-known region in the south. This area is a stunning, open vineyard amphitheatre. The nearby villages were situated at the base of the valley, shaded by Roche de Vergisson and Roche de Solutré. Just over the hills to the south, Beaujolais is surrounded by several vineyards. There is a lot of limestone in these soils, along with some granite.
Geography
Although the geology is comparable to that of the Cote d’Or, most of the region is blended with other farming practices due to the gradual relief. The soil rises in the south to create limestone hills like Mont de Pouilly, which are covered in the alkaline clay that Chardonnay prefers. The best wines in the area can be found in the villages of Vergisson, Chaintré, Fuisse, and Solutre-Pouilly, which are sheltered at their feet.
Appellations
Maconnais is made up of the following names: Wine from this region may also be referred to by the regional Burgundian appellations: Bourgogne, Bourgogne Aligote, Coteaux Bourguignons, Bourgogne Passe-tout-grains, Cremant de Bourgogne, and Bourgogne mousseux.
The fundamental appellation for red, rose, and white wines is Macon.
For white wines only: Macon-Villages.
Following villages’ or communities’ names can produce Red and Rose as well: Aze, Bray, Burgy, Bussieres, Chaintre, Charnay-les-Macon, Cruzille, Davaye, Fuisse, Ige, La Roche-Vineuse, Loch, Lugny, Mancey, Milly-Lamartine, Montbellet, Peronne, Pierreclos, Prisse, Saint-Gengoux-le-National, Solutre-Pouilly, Uchizy, and Vergisson.
The following village/commune is allowed to be appended for red and rose Macon only: Serrieres.
Together with its two sub-appellations, Pouilly-Loche and Pouilly-Vinzelles, Pouilly-Fuisse is a white wine appellation.
In the commune of Saint-Verand, the majority of the Chardonnay vines that were once used to produce white Beaujolais are included in the Saint-Veran appellation for white wines. One may consider white Beaujolais and Saint-Veran to be southern expansions of the Maconnais.
Macon-Vire and Macon-Clesse were combined to produce the white wine appellation Vire-Clesse.
The various wines from the Macon appellation are subject to the following guidelines
White Macon: Only Chardonnay is permitted; the base yield per ha must be 60 hl, and the grapes must mature to a potential alcohol content of at least 10.0% ABV.
A basic yield of 55 hl/ha is permitted for red and ros Macon: Pinot noir and Gamay in any ratio. The grapes must mature to a potential alcohol content of at least 10.0% ABV
Chardonnay exclusively is permitted in Macon-Villages; the base yield per ha is 58 hl, and the grapes must mature to a potential alcohol content of at least 10.5 % ABV.
Types of Soils and Subregions
Each of the several subregions that make up the Maconnais has distinct qualities that are mostly determined by the microclimates and soil composition:
In much of the Maconnais, clay-limestone soils predominate, and they are particularly noticeable in higher-altitude vineyards like Pouilly-Fuisse. While clay adds weight and richness to the taste, limestone offers superior drainage and gives the wines a unique minerality and accuracy.
Marl: Found in places like Saint-Veran and Vire-Clesse, marl is a clay and limestone mixture. It is especially prized for creating wines with intense acidity and rich aromas. Marl soils ensure balanced maturity by retaining moisture, which is advantageous during warmer growth seasons.
Shale: The shale soils found in some Maconnais vineyards give the wines depth and an earthy character. Although less prevalent, this type of soil has a significant impact on particular terroirs.
Alluvial Soils: Found mostly in the lower valley regions, these soils are made up of clay, silt, and sand that rivers have gradually deposited. Some Mâcon appellations are characterized by their lighter, fruitier wines, which are produced from alluvial soils.
Granite: Found mostly in the southern Maconnais region close to the Beaujolais border, granite soils give wines a distinctive minerality and occasionally a hint of smokiness. Additionally, the Chardonnay produced here has a sturdier structure because of this type of soil.
The Maconnais Grape Varieties
Although Chardonnay is unquestionably the Maconnais’ star, the area also grows other grapes that add to its varied wine portfolio:
Chardonnay: Produced in the Maconnais, Chardonnay makes up the great bulk of the region’s output because of its versatility and the region’s ideal terroir. The characteristic flavors of apple, pear, citrus, and stone fruits are frequently found in wines that range from crisp and unoaked to rich and creamy. The limestone soils also contribute a unique minerality to the wines.
Gamay: The main red grape type cultivated in the Maconnais, Gamay is primarily linked to nearby Beaujolais. Gamay produces light, fruity, and accessible wines with hints of spice and red berries. The white wines of the area are delightfully complemented by these reds.
Pinot Noir: The Maconnais also produces Pinot Noir, however, it is less frequent. Compared to those from the Cote d’Or, the wines are usually lighter and more fruity, with subtle earthy overtones and flavors of cherry and raspberry.
Small amounts of Aligote, a lesser-known white grape, are grown in the Maconnais.
