Jekel Vineyards has some vegan options

Company email (March 2017) "We use a “tannin fining” process for some of our red wines in which egg whites are added to aid in removing unwanted tannins. This process was discovered ages ago to be an effective way to improve the flavor of red wines by limiting the astringency caused by the tannins. The egg whites settle to the bottom and are then filtered out. No residue of the egg whites remains in the wine. "For our white wines, we use a “protein fining”' or “clarification” process using Bentonite, a naturally occurring form of clay, to remove the “haze” of proteins present in the wine. Again, filtering leaves no residue remaining in the wine. "Both of these fining practices are standard in the wine industry globally. The bottom line: red wines use animal by-products, white wines don't."