My goal is to make a $5 bottle of wine that will stand up to the local $25+ commercial wines that I like. This is my 7th vintage and below are the conclusions that I have reached, what I have tried and what I am trying. I believe my wines would will stand up (blind tasting of knowledgeable people) against the average and below wineries in our area. The same cannot be said versus the top wineries in our area. I recently opened up a bottle from my favorite winery in the area and said to myself, $*#@#, why can't I make wine that taste like this. The difference I find is the depth and breadth of flavors I get from these excellent commercial wines. I believe that the biggest differentiating factor for me the ability to control fermentation temperature, which has been discussed before. Their ability to cold soak, slow fermentation and do extended maceration after fermentation has been completed is where the depth and breath of flavors are being extracted from the grapes. Since I'm making 100-200 gallons per year, the cost associated with buying a chilling unit is beyond the hobby level. So, this is what I've done and this is what I'm trying to elevate the quality of my wines. Blending - I find myself leaning on Petite Sirah and Petit Verdot more and more as a means to bring color, tannin and depth to my wines. It has made my Cab Sauv and Cab Franc's much better wines. Slowing Fermentation - I've tried fermenting in my cold box (65-69 degrees), frozen milk cartons and this year adding 50%-70% of the yeast that is called for. Fortunately this year, grapes were late, so we naturally had cooler ambient temps and my fermentations were 10-12 days vs the typical 7 Free Run - This year I kept the free run cab franc separate from the pressed cab franc. The freerun has much more of the varietal flavor than the pressed wine. I used a much higher percentage of the free run wine in this year's barrel. Slow to Press - Even though the brix level hit 0, I let it sit an extra day / day and a half. The weather was cooler than usual and I may be flirting with spoilage opportunities, but I was willing to take the chance. Saignee Pulling 15%-30% of the juice out of a red ferment Anything else you can think of?