"ernie" > wrote in message
...
> It's Darwin's "lite kool aid" that I'm hoping to avoid; sounds like
> a good cold soak and slow fermentation on the skins is the trick.

Cold soak yes, but you want a _warm_ fermentation. If you aren't barrel
aging, consider dumping StaVin French oak "beans" into the fermenter. The
earlier you introduce oak into the wine the better it will become integrated
into the flavor profile.

Tom S