Hi Andy,

Next year you could do what they call a saigner, take 10% of the juice
off, so you'd have a higher juice to skins ratio. I don't know if that
makes any sense. I think it will result in a better product though, and
as a bonus, you can use the juice you draw off to make some "white"
zinfandel.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields