The Monte Xanic Estate
- Monte Xanic is heralded as the first boutique winery in Mexico, established in 1988. The story goes that this move, (and Monte Xanic's subsequent success) played a major role in starting a trend towards grape farmers making wine from their own grapes rather than raising grapes for sale.
- With a large quantity of land under vine in all the major wine growing valleys of the region, they are by far the most prolific of the boutique wineries in the region.
- Their vineyard sites are farmed sustainably, and their winery operates as a model of modern ecofriendly design.
- The estate weds advanced technology with old world wisdom, such as harvesting all their white grapes by hand at night in order to maintain maximum freshness and acidity.
- The "X" in Xanic is pronounced like a "sh", so Xanic sounds like "shan-eek". Xanic is the name of the white flower that is one of the first to bloom in spring in Valle de Guadalupe. When the spring rains are just right, the mountainside behind the winery is cloaked in their blooms.
Total production: 18 wines, 100,000 cases
2023 Calixa Cabernet Syrah - Monte Xanic
Tasting Notes and Drinking Window:
Following in the footsteps of the 2022, the 2023 vintage of this Cabernet dominate blend is a rockstar with the quality of fruit and purity of expression getting more and more on point. It’s remarkable that this is considered the entry-level line for Monte Xanic as the quality of expression and balance throughout the Calixa lineup is fantastic. As usual, a very light oak treatment here leaves this wine fruit-forward and honest to the expression of the grapes. Delicious alone, but a perfect tool for pairing as well.
5,000 cases made
Drinking window: Upon release - 7 yearsVintage:
2023
Blend:
80% Cabernet Sauvignon, 20% Syrah
Producer:
Monte Xanic
Winemaker:
Oscar Gaona - Mexican, lives in Valle de Guadalupe
Vineyards:
Valle de Guadalupe – Ole Vineyard, elevation 1,000 ft in alluvial soils with some clay.
Valle de Ojos Negros – planted in 2013 at an elevation of 1,800 ft in soils of granite mixed with clay.
Winemaking:
Harvest was on the 22nd of September for the Syrah, and the 4th of October for the Cabernet Sauvignon . Harvest was done by hand in the night to preserve freshness and acidity. Grapes were pressed and fermented in stainless steel tanks and and aged in 2nd and 3rd use French oak barrels for 8 months.
Only 35 PPM sulfites used at bottling.
Framing:
Sustainable
Alcohol:
13.5%
