The words Côte Chalonnaise may only be added to the word Bourgogne in the case of red, rosé or white wines produced within the boundaries of the 44 communes which comprise the cantons of Buxy, Chagny, Givry, and Mont-Saint-Vincent.
The red wine (Pinot noir) has a clean, straightforward colour (purple or bright ruby) sometimes tending towards dark garnet-red. Small red (strawberry, gooseberry) and black (blackcurrant, blueberry) fruit aromas come well to the fore, with occasional hints of cherry and kernel, and sometimes animal and mushroom notes. It is mouth-filling, firm in texture, and can be a touch austere in early youth. It has no lack of oomph, however, and its roundness overcomes any jagged edges – its acidity and tannins work well together. A tiny amount of rosé/clairet is produced, also from the Pinot Noir grape.
The Côte Chalonnaise White (Chardonnay) boasts a clear complexion with grey-gold highlights. Its aromas are redolent of white flowers (hawthorn, honeysuckle), dried fruits over notes of lemon and sometimes anise, with a suggestion of warm croissants and honey. In the mouth it is fleshy, well turned-out and thoroughly sure of itself. It has a lively, no-nonsense attack with just the right amount of delicacy.
(More information: www.burgundy-wines.fr)