At my local, there are those that purchase their grapes and have them crush/destem them. One large machine does both jobs. They dump the grapes into one end, then the compacted skins come out the side and the juice falls into a hopper at the bottom. Pretty cool to watch!
The resulting juice does have color (but nothing close to an extended maceration).
There must be enough contact with the skins through the crush/press machine otherwise there would be no color. I am not sure if the equipment they use has design considerations to maximize this. All I know is that the juice does have color.