>Cold soak and extended maceration don't make sense done together on one
wine.

I have to disagree with this statement. Sure cold soak gives you a
leg up on color for an early press but, I see nothing inconsistent with
extracting all you can into the aqueous followed by extented time for
tannin extraction and polymerization. Both processes are routinely
done on many high end cabs I enjoy. I've seen nothing lacking in the
color of Cakebread cabs, for example.

RD