10/08/2026
The first w**e of 2026 is officially underway at Private Label Cellars , and the yeast is hard at work!
Harvested at peak ripeness from Zephaniah Farm Vineyard, our 2026 Vidal Blanc is in the fascinating early stages of becoming something special.
Right now, it’s a little funky. At approximately 8% alcohol and 4% residual sugar, the yeast is still busy converting sugar into alcohol and developing the flavors and aromas that will define the finished w**e. It’s a delicate balance of chemistry, biology, and a little w**emaking magic.
For now, the Vidal Blanc will rest in a variable-capacity stainless steel tank, with Ashton closely monitoring its progress until it’s ready for filtering and bottling.
And here’s where the science gets interesting: Not all yeasts are created equal. Different strains influence fermentation, aroma, flavor, and ultimately the character of the w**e. Selecting the right yeast is one of the many decisions that separates simply making w**e from crafting it.
Ashton’s 2023 Vidal Blanc earned Gold at the Virginia Governor’s Cup, so expectations for the 2026 vintage are understandably high!
Stop by Private Label Cellars this Friday or Saturday, noon–6 PM, and talk a little fermentation science with our resident w**e geek. Ashton is always happy to explain what’s happening behind the scenes—and why the smallest details can make the biggest difference in your glass.
Great w**e doesn’t happen by accident. There’s science behind every sip.
**e **emaker
