Would you press this now or wait for cap to fall?

[Rotundifolia]

I was fortunate to get some really good Merlot cab grapes from Red Mountain. I crushed the grapes 9/19, did a 5 day cold soak. After 5 days of fermentation, I transferred the fermenting wine and strained a majority of the seeds. Fermentation completed Sept 29th. It now has been almost month for EM and the cap still is up. I check everyday to smell and see. Then top off with more Aragon. The temp where it is stored is not heated or cooled but temperature is moderate. Morning temps when I check the wine is mid 50's.

I don't mind having higher good tannins and wait longer for it to mature. So would you press now or continue to wait till it falls to press?

 

[mainshipfred]

I would definitely take gravity readings. If it's in the .9 range I would press it to limit the O2 exposure.

 

[winemaker81]

I agree with Fred -- I'd worry about O2 exposure. During the first few weeks OR if the fermenter was sealed, the emitted CO2 would displace the air and it would be fine. But with opening the container to check? That may not be a good idea.

 

[Rotundifolia]

I pressed the Merlot today as you suggested. It smelled and tasted wonderful. I believe it is my best wine yet. Thanks again for the advice!