If I'm wrong about this, I'm sure others will correct me (they have
before! :-) ), but I base my comments mostly on talking with various
professional winemakers, and a little on my own experience.

Their comments were that color and flavor extraction for red-colored
wines was more about time the must had skin contact (fermented or not
fermented), as opposed to speed of fermentation or temperature of
fermentation. Like I said, I am aware of winemakers who cold soak
(pre-ferment) thier red wine musts with the skins for days or weeks
before finally warming the must to an acceptable fermentation
temperature, then finally perform the fermentation still on the skins
(28 days for one particular Russian River Pinot, if you can believe
it). I've also heard of fermenting must with skins, then instead of
racking as the fermentation ends, introducing a continuous blanket of
inert gas over the must to allow the skins to soak longer in the young
wine before pressing (I think this technique is actually taught in one
of the basic home winemaking books you can get at any decent store, but
which one it is at the moment escapes me). All this to extend the time
the skins are in contact with the must/wine. 6 days is short,
especially for a wine that is thought to be a very dark-colored wine.
Rob