This study compares the effects of CelStab (Laffort) on the tartrate and colloidal stability of Vidal Blanc vs traditional cold stabilization. Vidal Blanc grapes were whole cluster pressed and fermented normally. After fermentation, samples were taken for heat and cold stability in November, and later the wine was bentonite fined and then sterile filtered into two separate vessels. One vessel received traditional cold stabilization at 28°F, and the other vessel had CelStab added at 1mL/L to induce chemical tartrate stabilization. All other treatments between wines were equal. Both treatments increased cold stability, but traditional cold stabilization had a greater impact in this case. Other wine chemistry was not affected by the treatments. Wines were not found to be significantly different via triangle test. There were no strong preference or descriptive trends between wines.