I also do mostly reds and I've been routinely aging on the lees. I generally rack the wine twice early to remove the lees to prevent sulfur odors, but I don't throw the second racking lees out, I hold them for about 4 months until the wine is stable, then add them back.
Yeast lees can provide a sense of sweetness, richness, and complexity. They also consume oxygen which is the reason why they are removed early, a small amount of oxygen in the wine early helps promote color and tannin binding. Once the color is stable, maybe after 4 months, the lees can be safely added back, provided the lees have been stirred regularly during storage and still smell clean.Interesting. What are you looking to gain by doing this and is there risk involved? And would my current sediment be considered "lees"?
Ummm, yeah, I see your point there....
Are you sure it was wisecracks you were envisioning at that time?
When you say "fat whites" (don't smirk) do you mean like whites with certain big red characteristics? Dry and big mouthfeel? I don't do or drink many whites for this reason - or lack thereof. With exceptions.