From a site in the foothills of the Guadalupe Mountains—the southernmost portion of the Rockies—Dell Valley Vineyards is the oldest vineyard in Texas, planted in the late 1940s. A few years ago, Ben secured access to some of its fruit. The site is a high-elevation desert, with intense daytime heat and dramatic diurnal swings, so the fruit is picked early, typically in early August, to preserve natural acidity. The grapes are pressed gently at their Hill Country winery to retain aromatic precursors, cold settled for 3–4 days, then fermented in stainless steel tanks before finishing in stainless barrels and neutral French oak. The wine is aged on the lees for 8–10 months prior to bottling. The result is bright and zippy, with citrus fruit and chalky mineral notes. A rich mid-palate of creamy orchard fruit is layered with citrus nuances, white flowers, and salted, crushed almonds on the long, complex finish.
