"Ray" > wrote in message >.. .
> The last few years I have been trying to extend my maceration and waiting
> until the cap truly falls. I have been letting it go for 20+ days. I have
> been getting glorious color extraction and have been happy with the wines
> when young (18 mo's) but they have not been keeping well beyond 2-3 years.
> I wonder if this is because I left them too long.
>
> I have not been using inert gas but I have been laying a layer of sarane
> wrap over the surface to keep air contact to a minimum when the cap starts
> dropping. Like I say, no sign of oxidation when it becomes drinkable but it
> has not been keeping well.
>
> Just a comment. Any opinions would be welcome.
>
> Ray
>

I have one theory. One of the reasons extended maceration is used is
to soften a wine. The increased time on the skins actually helps the
tannins polymerize into longer chains which settle out more quickly.

If it is over-done, you could be left with little or no tannins. This
is fine for an early drinking wine, but tannin can help a wine age
gracefully.

Andy