Thanks, Pp, and now that you mention it, the purpose of the cold soak
was to get color/flavor with a minimum of tannins. However, I have
heard that the extended maceration is for better extraction of
components from the skins that are solvented more easily by alcohol
than water. I don't know what they are, just what I heard, but I'd
have expected color-enhancing molecules to be in that group. Finally,
Iverson's is one of the books I have, so that's likely the correct
answer for that.

I have never seen the 7-10 day color extraction reference, though - do
you have a source for that? I do have a wine-making friend who makes a
pinot-blush by taking off some of the juice after 3-4 days of soaking
and fermenting it separately, allowing the remaining must to absorb the
final color/flavor extraction from the skins, resulting in what he
considers a much darker and more flavorful wine. The color differences
between those wines would lead me to believe 7-10 days is a little
short for all the color extraction. Nonetheless, if that time period
is true, then Pino's 6 days is still on the short side, and the lack of
color would be expected.
Thanks for the education, Pp, and hope this helps, Pino.

Rob