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 Rosé - Monte Xanic
Tasting Notes and Drinking Window:
The 2025 vintage benefited from a cold winter and steady sunlight through September, conditions that encouraged excellent aromatic definition and natural freshness in the fruit. Sourced from Monte Xanic’s high-elevation vineyards in Valle de Ojos Negros, this rosé is finely etched and effortlessly poised, opening with delicate notes of wild strawberry, watermelon, citrus peel, and sea breeze.
Bright acidity and a subtle mineral tension give the wine both precision and persistence, while its restrained texture and understated elegance continue to push Baja rosé into increasingly sophisticated territory.
6,000 cases made
Drinking window: Upon release - 3 yearsVintage:
2025
Blend:
100% Grenache
Producer:
Monte Xanic
Winemaker:
Oscar Gaona - Mexican
Vineyards:
Valle de Ojos Negros – Viña Alta Estate Vineyard, 8.2 acres planted in 2012 at an elevation of 2,250 ft. Soils are a mix of limestone and clay.
Winemaking:
Harvested by hand at night to maintain freshness and acidity in several passes from the 17th to the 19th of September. Destemmed and manually selected before being pressed and fermented in stainless steel tanks and then left to settle the same tanks for 6 months before bottling.
Sulfites: 35 ppm at bottlingAlcohol:
12.5%
