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2006 Guadalupe Valley Cabernet Sauvignon/ Merlot |
Monte Xanic
In 1987, five partners founded Monte Xanic with the intention of establishing a new benchmark for Mexican winemaking. Utilizing cutting-edge techniques along with the time-honored traditions of the world’s finest winemaking regions, Monte Xanic has established a reputation as one of Mexico’s finest wineries and is credited with bringing Mexican wine to the the world’s attention.
“Xanic” is a derivative of a native dialect and means “the flower that blooms after the first rains”, and the name “Monte Xanic” arose while contemplating the vineyards from the peak of the property during springtime.
Quick Facts
OWNER: Monte Xanic
WINEMAKER: Hans Backhoff
CONSULTING WINEMAKER: Larry Brooks
APPELLATION: Guadalupe Valley Baja California - Click for map
WEB SITE: http://www.montexanic.com.mx
Featured Wines
2006 Guadalupe Valley Cabernet Sauvignon/ Merlot
Blend: 60% Cabernet Sauvignon, 40% Merlot
Bouquet: Intense and highly complex, emphasizing blackberries and cherries, with undertones of cedar and chocolate.
Palate: Excellent balance, good body and fresh fruit, with a prolonged finish reminiscent of dark chocolate.
Serving Suggestions: Ideal with red meats, lamb, game, semi-aged hard cheeses and Mexican food containing dried chilies.2008 Guadalupe Valley Sauvignon Blanc
Bouquet: Exhibits aromas of citrus fruits, pineapple and toast.
Palate: Harmony between the fruit and notes of fine oak, showing some acidity and a medium body.
Serving Suggestions: Excellent with seafood and mildly seasoned fish, ideal with fresh oysters, white meats and lightly spicy Mexican dishes.2008 Guadalupe Valley Chenin Colombard
Blend: 98% Chenin Blanc, 2% Colombard
Bouquet: Reminiscent of citrus fruits with a touch of honey and flowers.
Palate: Refreshing and alive on the palate, with a soft and fruity finish.
Serving Suggestions: This wine can be enjoyed alone as an aperitif or with salad, seafood cocktails and creamy cheeses; it is also excellent with white meats such as chicken and veal.
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