As far as I am concerned the theory that hot pressed reds are inferior
products lacking body and character is hogwash.

Most of my reds are from hot pressed juice and they are all you should
expect from the area they are grown in, the hot central valley. Hot
pressed reds make excellent table wine. Anyone who expects to make
the equivalent of a $50 bottle from these grapes is just fooling
himself anyway. There is absolutely nothing wrong with hot pressing
reds. If I lived in Bordeaux or Napa Valley I would probably not do
this, but I don't and neither do most winemakers.

We make excellent Syrah and Valdepena from hot pressed grape juice.
The oldest we have to date is 6 years old and let me assure you they
are pleasant wines. They are mature enough at 1.5 years and to date
none of ours have fallen apart with age, (not that most get to sit on
the shelf for years). They do not lack body, color or character. I
have quite a bit of experience making good wine from red juice. The
wines taste fine and lack nothing I am looking for.
Regards,
Joe