From Vine to Barrel: A Look Inside the Final Weeks of the 2026 Harvest
The final grapes are coming in, the cellar is settling down, and the 2026 vintage is finding its place at Bluemont Vineyard.
As the last grapes make their way from vine to cellar, our winemaking team is shifting gears from harvest to the next chapter of the winemaking process. While the pace in the cellar is beginning to slow, there is still plenty happening behind the scenes. From preparing our white wines and rosé for bottling to settling our reds into barrels, each step brings us closer to sharing the fruits of this year's labor.
James Lovasz, our winemaker, is keeping a close eye on every lot as the 2026 vintage takes shape. Here's what's happening in the cellar as we wrap up another memorable harvest.
Whites and Rosé Are Getting Ready for the Bottle
Our white wine and rosé blends have completed fermentation and have been racked off their fermentation lees. The wines have now been shut down as we begin the next stages of preparation for bottling.
Cold stabilization and fining are underway, helping prepare these wines for a clear, polished finish. With bottling planned for early December, these blends are moving steadily toward their debut.
But not every white wine is following the same timeline.
Our final lot of Petit Manseng has been pressed and transferred directly into puncheon barrels for primary fermentation. Selected for its exceptional fruit quality, this lot has been set aside for a reserve blend. It will age on its lees for several months, developing additional character and complexity before being bottled next April.
Petit Manseng has long held a special place at Bluemont Vineyard, and we're excited to see what this carefully selected reserve lot becomes with a little extra time in the cellar.
The Reds Are Finding Their Home in Oak
While our whites and rosé prepare for bottling, the red wines are entering an important new phase.
Our Cabernet Franc lots have completed both primary fermentation and secondary malolactic fermentation. They are now being barreled down, beginning the next stage of their development as they settle into oak.
Meanwhile, our estate Petit Verdot, Cabernet Sauvignon, and Norton are finishing fermentation. These lots are being monitored daily for Brix and temperature to help ensure healthy, successful fermentations. The team is also selecting and cleaning barrels in preparation for pressing next week.
These final stages require patience and attention to detail. Every lot has its own needs, and careful monitoring helps James and the cellar team make decisions that support the quality and character of each wine.
One Last Pick for the 2026 Vintage
On October 13, we brought in the final Petit Verdot of the season from our satellite vineyard, Windorn, in Waterford.
The fruit chemistry looks excellent, with no adjustments needed. The team plans to inoculate and press this final lot within the next 14 days.
There's something special about the last pick of the year. After months of watching the vines, monitoring the fruit, and working around the weather, the final harvest marks a turning point. The vineyard begins to quiet down, while the cellar takes over the work of guiding this year's fruit into wine.
With this last Petit Verdot coming in, we're one step closer to closing the book on the 2026 harvest.
A Quieter Cellar, A New Vintage Ahead
As harvest winds down, the cellar is beginning to feel a little quieter. The long days of receiving fruit, pressing grapes, and managing active fermentations are giving way to another essential part of winemaking: cleaning, organizing, and preparing for what's next.
The team is completing end-of-year cleaning on equipment, putting away macro bins and lugs, and making room in the barrel room for the new 2026 vintage. At the same time, preparations for our upcoming December bottling are well underway.
It's a season of reflection as much as preparation. Every harvest brings its own challenges, surprises, and small victories. From the first grapes of the season to the final press, each decision helps shape the wines that will eventually make their way to your glass.
Now, the focus shifts from bringing in the fruit to giving it the time and care it deserves.
Celebrate the 2026 Harvest With Us on November 7
Every harvest deserves a celebration, and we'd love for you to be part of ours.
Join us on Saturday, November 7, for Bluemont Vineyard's Inaugural Harvest Party at The Stable, where we'll raise a glass to the 2026 vintage, the people behind the wines, and another memorable season in Virginia wine country.
Gather with us for an evening of wine and cookout-style dinner fare as we celebrate the hard work, dedication, and little victories that make each harvest special. It's also a chance to hear stories from the people who bring our wines to life and learn more about the season's journey from vineyard to barrel.
Want to get a little closer to the action? VIP guests can arrive early for an exclusive production tour and a behind-the-scenes look at the winemaking process.
Whether you're a longtime wine club member or simply love discovering Virginia wines, there's no better way to celebrate the season than together on the mountain. Come enjoy the crisp autumn air, share a glass with friends, and toast to the vintage that will be filling our cellar for months and years to come.
Join us November 7 and raise a glass to the 2026 harvest. We look forward to celebrating with you!
Here's to the 2026 Harvest!
As we close out another harvest at Bluemont Vineyard, we're grateful for the hard work of our vineyard and cellar teams, the dedication that goes into every lot, and the opportunity to turn another growing season into something worth sharing.
The 2026 vintage still has plenty of work ahead of it, from barrel aging to blending and bottling. But the foundation is in place, and we're excited to watch these wines continue to develop over the coming months.
The vines may be settling into their winter rest, but the work of winemaking never really stops.
Here's to the 2026 harvest, the wines taking shape in our cellar, and many more seasons on the mountain.