For big reds I like hot ferments for maximum extraction. Don’t worry about temp during ferment during cold soak just drop in dry ice and use that to control tempLots of great information here,I enjoyed reading the post. @NorCal I have seen a lotnof talk about temperature during fermentation,but I would like to hear more specific. For a big red,if you could control temperature,what would be your ideal regime?How would you extend contact time?
Also you mentioned a winery has done a cold soak for you,how did that turn out?