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
2024 Chenin Blanc - Monte Xanic
Tasting Notes and Drinking Window:
Wow — the 2024 vintage is a revelation! Generous winter and spring rains and a remarkably cool, fresh growing season, allowed Winemaker Oscar Ganoa to craft a wine that vividly captures the vibrant energy of the year. The fruit shows beautiful lift and clarity, with layers of citrus tones balanced by a lively spine of acidity rarely seen in this region. There’s a sense of poise and precision throughout — the kind of balance that comes only from patient, attentive farming and a deep understanding of Monte Xanic’s varied microclimates. While this vintage shines now for its brightness and aromatic charm, it will continue to evolve gracefully over the next few years.
7,000 cases made
Drinking Window: Upon release - 4 years
Vintage:
2024
Blend:
100% Chenin Blanc
Producer:
Monte Xanic
Winemaker:
Oscar Gaona - Mexican
Vineyards:
Granite and clay mix
Winemaking:
Grapes were harvested by hand on August 27th and October 3rd for the Chenin blanc and October 1st for the Colombard. After a gentle press, the juice was left to ferment in stainless steel tanks at low temperatures for a period of 2 weeks. The wine was left to settle for 4 months before bottling. 35 ppm sulfites.
Farming:
Sustainable
Alcohol:
12.7%
