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
2025 Calixa Chardonnay - Monte Xanic
Tasting Notes and Drinking Window:
The 2025 vintage builds on the growing precision of this wine, with a season that began warm and even before a notably cooler September slowed ripening and preserved freshness through the final stages of development. Sourced from organically farmed vineyards in Valle de Ojos Negros, the result is a beautifully balanced expression that marries ripeness with energy.
Crisp orchard fruit, citrus blossom, and subtle mineral notes lead the way, while the cooler finish to the season sharpened the wine’s acidity and aromatic detail. Focused, vibrant, and quietly sophisticated, this is another compelling step forward for the Calixa line.
4,700 cases made Drinking window: Upon release - 5 years
Vintage:
2025
Blend:
100% Chardonnay
Producer:
Monte Xanic
Winemaker:
Oscar Gaona, Mexican - lives in Valle de Guadalupe
Vineyards:
Valle de Ojos Negros - Kompali Vineyard. Planted in 2017 at an elevation of 2250 ft in soils of sand with a limestone substrate.
Winemaking:
Grapes were harvested by hand on September 10th thru the 16th. Harvested at night to maintain maximum freshness, the grapes were manually sorted at the winery, pressed and fermented in stainless steel tanks with the lowest temperatures possible (55 degrees) for 13 days.
30 ppm sulfites at bottling
Farming:
Sustainable
Alcohol:
12.4%
