Marathon des Vins de la Côte Chalonnaise: Course, Elevation & Route Profile

Course & Elevation

Start and finish are in the marathon village on the Place d'Armes in Givry. After a rolling opening, the longest climb of the day comes between kilometres 4.5 and 6.5: almost two kilometres at around five per cent, touching nine, up to the high point of the course at about 360 metres. From there long undulations carry the course back down through Jambles, Barizey, Saint-Jean-de-Vaux and Saint-Martin-sous-Montaigu.

The second half runs through Fontaines, Rully and Mercurey. The lowest stretch lies around kilometres 18 to 21, followed by short, sometimes steep ramps, the steepest at kilometre 23.5 at over twelve per cent, and further rises at kilometres 28 and 33. Through Mellecey and Dracy-le-Fort the loop returns to Givry, and the last kilometres are largely flat.

About three quarters of the course is road and narrow vineyard lanes, one quarter is tracks through the vines. There are eight sports aid stations and fifteen festive stops with regional food along the way. The race is held in March, and many runners race in fancy dress.

Pacing Strategy

The long climb from kilometre 4.5 comes early, while the legs are fresh and the field still tight. Run it by feel and well below your flat marathon pace rather than holding the split: those hundred metres of height cost more there than the descent afterwards gives back.

The marathon is decided between kilometres 23 and 34. The short ramps there are harmless one by one, but they hit you just as glycogen runs low. Take them with short steps, keep your heart rate from spiking and recover the time on the flat sections in between.

The biggest trap is not the profile but the atmosphere: festive stops, wine and costumes invite breaks and changes of rhythm. If you are racing for a time, decide in advance which stops to skip and fuel at the sports aid stations.

Training plan for Marathon des Vins de la Côte Chalonnaise: 12-week build

For most age-group runners the marathon takes between 3:30 and 5:30 hours, with a seven-hour limit. It is a long aerobic effort, broken again and again by short spikes on the rolling profile.

Build long runs of 28 to 32 kilometres on hilly ground and put the climbs deliberately into the second half. That trains exactly what kilometres 23 to 34 ask for: running uphill efficiently on tired legs. Short hill sprints of 30 to 60 seconds help with the steep ramps.

A quarter of the course is on tracks through the vineyards. Run part of your long sessions on farm and gravel tracks so your ankles and stride are used to changing surfaces.

The March date means a winter build and often cool conditions on race day. Practise fuelling on long runs, because with 23 aid stations the temptation to eat more, or differently, than usual is strong.