I'm curious to see how Delta's Lodi Gold fares for you. I know you said you liked that you don't have to crush and destem, and press, but it is actually a lot of fun to work with fresh grapes. Plus you can obviously afford a decent crusher/destemmer and press. Starting with fresh grapes gives you even more control over color, tannins, etc. You can do cold maceration, let fermentation go on the skins for a few weeks. And then you could take the pomace and use juice like Lodi Gold to make a second run. With the size of your operation, you could have a pallet of grape lugs shipped here to Dallas Farmer's Market. I'm looking forward to hearing about the outcome of your wine.