Marty -
I've bought frozen pails of reds from Brehm for several years
now. The process of freezing and thawing seems to effectively give you
3 or 4 days of cold soak, so I don't think you really need to use
something like Lallzyme to improve color or flavor extraction. At
least, all the reds I've bought have had plenty of color by the time
they thawed, in contrast to freshly-crushed grapes. I don't think that
using Lallzyme would hurt (although I've never tried it) but I just
don't think you need it for the frozen reds.

In terms of tannin, I guess that's more a matter of personal
preference, and the particular variety you get. I got a couple pails
of the Stage Gulch Syrah several years ago that were plenty tannic,
without adding anything. I'm hoping that batch will be drinkable by
2010 or so . . .

I guess my theory is, you are paying a premium price for a premium
product. One benefit of that is that you shouldn't need to tweak the
raw materials as much.

Doug