Oakencroft Winery spent 25 years churning out well-received wines as one of the pioneers of winemaking in Central Virginia. From 1982 until 2008, when the property sold, Philip Ponton planted, pruned, harvested and fermented grapes from 14 acres of vines on the Garth Road property.

Then, Ponton and fellow winemaker Warren McLellan were asked to switch from making full-strength alcoholic wines to alcohol-free, child-friendly artisan grape juice. Ponton said the change was made in part because artisan grape juice is a new and very small market. Oakencroft will be sampling their local juice at this year's Tom Yum.