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About Us


With over 120 acres of planted vines in Lamesa as well as 10 acres of Cynthiana in Grapevine Delaney Vineyards is the largest vineyard in North Texas. In our vineyard we use a four wine trellis system where with the first wire supports our one gallon per hour drip emitter and connected to our 200 ft well located on the estate grounds. The second wire supports the  main grapevine plant and the third/fourth wires hold the weight of the mature canopy that grows later in the season


The grapevine seasons begins in late January, or early February, when the temperature drops below 40 degrees for a week. This causes the sap in the vine to migrate to the root system to keep warm during the cold weather and allows us to safely prune the vines. Via the cordon pruning method we cut back the vines leaving only two, or there buds, on each shoot. This will be the next season’s grape producing part of the plant.

We will see our first buds in early to mid April and have a full lush vineyard in late May with grapes appearing towards the end of June. During the summer is when we cut, prune, tie, and spray for insects with harvest usually slated for mid-August.


Delaney Vineyards is a fully functional winery and following harvest continues to implement that stages of making wine. After pumping the newly harvest grapes into the tanks we chill the batch to 65 degrees in order to control the rate of fermentation. Once chilled we add french agricultural yeast, the amount added is based on tank volume, and pump the grapes/juices from he bottom spout to the top of the tank for several days. This circulating “pumping over” method mixes the years throughout the tank and evenly colors the wine. For white wine the method is the same except we take the skins out immediately after harvest.


Fermentation is the process of converting the sugars int he grapes to alcohol. The yeast cells create an enzymatic reaction with the sugar to make the alcohol. While grapes will natrually ferment through the chemical reaction of sitting out and the yeast that grows on the exterior of the grape skins; the process is slow and produces a poor quality of wine. Through the cooling down and additional yeast added we’re able to control the fermentation process according to our wine makers discretion.

Aging & Storing – the young wine is then pumped into wine barrels and sent to the barrel room to age. Our red wines are generally aged for 18 months and our white generally from 10-14 months. Once every six months the wine is racked; which means the wine is brought back to the tank room and pumped from the barrels back into the tank. Once mixed together the wine is tested for color, taste, smell, and chemical balance. Following the passing of this process the wine is pumped back into steam-cleaned barrels for the remaining of the aging process.


In this room we not only age our wine in oak barrels but also rent the facility out to the public for events. For the aging process we use two types of barrels; French Oak & American Oak. French Oak is a very tight green oak and is used mainly for red wines while American Oak is used for some red wines but mostly for all of our white wines.

About our wine barrels

The oak barrels have no glue or nails hold them together as any such addition would alter the taste of the wine. The barrels are held together by moisture (wine) swelling the wood so tightly that it seals all crevices and prevents any leakage.