Ray,

> 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.
> Just a comment. Any opinions would be welcome.

What quality of fruit are you using? What's your pH typically? I'm
sure you know that without using fruit that can handle extended
maceration (i.e. high quantity of ripe tannins, fruit character, etc)
there's no point in EM. Have you noticed the wines' tannin profiles
softening considerably during EM? Both the qualitative and
quantitative qualities of phenols play a huge role in the success of
EM.

Ben