Cabernet Franc was fermented in three separate ways. The control received no cold soak nor extended maceration. One wine was fermented in the Maceration a Chaud du Marc style, where fermenting juice was racked into another tank where the temperature was kept around 20C (70F), the skin was left in the Tbin and temperature was brought up to 42C (107F) until the juice reached a specific gravity of 1.020 and was blended back with the skin. The third wine received both a cold soak and extended maceration. No chemical differences were observed between wines, except that the wine with cold soak and extended maceration had higher pH, lower TA, and lower ethanol. Maceration a Chaud du Marc slightly increased polymeric pigment and color, and slightly decreased hue. People tended to prefer the Maceration a Chaud du Marc, in spite of being described of having some typical Brettanomyces aromas.
Four Merlot wines were made with varying cap management regimes (all wines were destemmed): 2 punchdowns per day, 4 punchdowns per day, 2 punchdowns per day in addition to being crushed, and 2 pumpovers per day. There were no real chemical, phenolic, or microbial differences between treatments except that the wine with pumpovers had slightly higher volatile acidity. People tended to prefer the wine made from crushed grapes with two punchdowns per day.