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 Viña Kristel - Monte Xanic
Tasting Notes and Drinking Window:
In 2025, Monte Xanic builds on its low-intervention philosophy with a vintage that will be remembered as one of the estate’s finest. Ideal conditions allowed the fruit to achieve exceptional technical maturity, amplifying the impact of their multi-pick strategy—capturing a precise spectrum of phenolic depth and natural acidity without the need for post-harvest adjustments. The result is a wine of remarkable clarity and dimension, where structure and expression feel seamlessly aligned. Kristel has long been a standout in the lineup; in 2025, it reaches a new benchmark.
13,000 cases made
Drinking window: Now – 5 yearsVintage:
2025
Blend:
100% Sauvignon Blanc
Producer:
Monte Xanic
Winemaker:
Oscar Gaona - Mexican, lives in Valle de Guadalupe
Vineyards:
Valle de Guadalupe - Estate vineyards planted in 2009 in soils of granite, lime, and clay. Vines are trained in two different styles, (double Guyot and double cordon) to achieve two effects for ripening.
Winemaking:
Harvest was carried out by hand from August 6th through the 30th, with individual plots picked as they reached ideal ripeness. Fermented in stainless steel tanks for 2 weeks then cold stabilized and aged for 6 months in stainless steel before bottling.
Sulfites 30 PPMFarming:
Organic, sustainable
Alcohol:
13.2%
