Five vats (well, 5 gallon buckets actually) of red are fermenting vigorously in my kitchen. A few times a day I'm punching the caps down and giving the must a bit of air. The colour is amazing. Normally, English red wines are a bit pale, like dark roses, but these wines will be vivid and quite dark if the current colour is anything to go by. I'm not going to be using barrels, nor microoxygenation, so it will be harder to fix that colour during elevage. But I still anticipate that the end result will be quite big wines. [Of course, colour isn't everything. But in the context of an English red wine, it's a promising sign.]