I've never thought of this until now, and now I can't stop thinking about it ... LOL! Thanks a lot ...
I just Googled "maple wine" and "maple syrup wine" and found a lot of hits including a few recipes. I also learned that this has a name: "acerglyn", which varies from 100% maple syrup "mead", to proper mead made from a combination of honey and maple. Searching "acerglyn" on this site turns up quite a few hits. You might want to start here:
John Palmer's comparisons of the solid vs. water content of maple syrup as opposed to honey indicate that ounce for ounce, maple has more water and less sugar than honey does. Therefore, you would need more maple syrup to make a batch of 100%-maple acerglyn than you would need honey to make a mead of the same gravity/ABV. Some of the recipes I'm seeing call for as much as 2-2.5 gallons of maple.
I'm curious to know how this turns out if you do it. Good luck!