It has everything to do with the time the wine was in contact with the
skins - how long was that? My guess is that becaues of the rigorous
fermentation, you may have not gotten enough extraction. Depending on
what you were trying to do, the 1.01 SG may even be longer than normal,
which is why I ask about the time.

Also, what temperature were you fermenting at?

Rob


Pino wrote:
> I just made some merlot from grapes and I am disappointed in the
color
> intensity. During the rigorous primary fermentation I detected an
h2s odor
> and therefore pressed a little early SG 1.010. The finished wine is
0.995.
> The wine has gone through MLF and cold stabilization.
> Was the little hiccup during primary enough to prevent full color
extraction
> or should I have done more?
> Joe