Traditionally, when producing table wine from red grapes, large tanks made from stainless, wood, cement or plastic or those using a combination of materials are generally used. And, until recently, winemakers had three options available to keep the cap submerged in the juice in order to extract color, tannins and flavors: punching down, pumping over and stomping underfoot (now largely out of use). During the past several years, however, a handful of high-end North Coast wineries are trying a dif...