About the product
Monte Xanic Cabernet Sauvignon 2023 is a refined expression of Mexico’s premier wine region, Valle de Guadalupe. Crafted with precision and modern winemaking techniques, this wine showcases the region’s warm climate and maritime influence, delivering both richness and balance.
In the glass, it presents a deep ruby red color with excellent concentration. The nose is complex and inviting, revealing aromas of blackcurrant, blackberry, and plum, layered with notes of cedar, tobacco, vanilla, and subtle herbal nuances.
On the palate, it is full-bodied and well-structured, with firm yet polished tannins. Flavors of dark fruit, cocoa, and spice are complemented by balanced acidity and a touch of oak, adding depth and elegance.
The finish is long and persistent, with lingering notes of black fruit, spice, and a hint of earthiness.
A sophisticated pairing partner, it complements grilled steaks, roasted meats, lamb, hearty stews, and aged cheeses.
Tasting Profile & Food Pairings
Taste Notes
The 2023 vintage is described as "luminous and layered," leaning into a cleaner, more fruit-forward profile than the earthier vintages of the past.
- Nose: Intense and complex. It opens with ripe blueberries and black cherries, followed by sophisticated layers of violet, black licorice, and mocha. There is a distinct "Baja" balsamic note and a hint of red bell pepper.
- Palate: Dry and "fleshy." You will find dark plum and strawberry jam leading the way, transitioning into a mid-palate of vanilla, cinnamon, and dark chocolate. The tannins are firm but well-integrated and "round."
- Finish: Long and persistent. It leaves a lingering trail of dried figs, toasted oak, and a touch of black pepper, with a sophisticated, warm exit.
Food Pairings
The "Old World" structure combined with "New World" fruit ripeness makes this Cabernet a powerhouse for bold, savory dishes.
- Savory: Grilled Ribeye with Chimichurri. The wine’s tannins stand up to the fat of the steak, while the herbal notes in the sauce highlight the Cabernet’s subtle bell pepper and spice.
- Main: Lamb Chops with Rosemary and Garlic. The balsamic and wood notes in the wine are a direct "flavor bridge" to the roasted herbs.
- Cheese: Aged Manchego or Sharp Cheddar. The salty, crystalline texture of aged cheeses provides a perfect counterpoint to the wine’s jammy dark fruit.
- Local Pairing: Mole Poblano or Duck Tacos. The chocolate and spice notes in the wine harmonize beautifully with the complex, savory-sweet profile of a traditional Mexican mole.
About the brand
Founded in 1987 by Hans Backhoff and four partners, Monte Xanic (pronounced Sha-neek) is credited with launching the modern Mexican wine revolution. Before Monte Xanic, Mexican wine was often mass-produced; they were the first to prioritize "quality regardless of cost." In 2026, under the guidance of Hans Backhoff Guerrero and winemaker Óscar Gaona, the winery is a global ambassador for Mexican terroir. Their vineyards sit on granite-heavy soils near the Pacific, which provides a cooling maritime influence that keeps their bold Cabernets remarkably balanced and fresh.
