> 3 months is very young on a red; mine are awful the first year. Time
> helps reds.
>
> I guess I'm going to have to look at Winepress US, I am an old dog...

I was wondering the same thing but followed instructions on the kit. Hmm..
I suppose that's about the same instructions you find in homebrew kits that
tell you to drink the beer two weeks after brewing. I like to cold
condition my ales for 6 months! So... I think that's another great point
you're making. Longer aging since these are reds, and maybe addition of
wood.

Regarding wood addition. Would it make sense to get oak chips and them into
a tertiary fermenter for long term aging?

Scott