Red Fermentation in Barrels

The Feburary 2012 issue of Wines and Vines features an article on fermentation of red wines in barrels. Before I knew anything about red wine fermentation, I would always get fermentation in barrels confused with ageing in barrels and just when I got it straight, here is an article on fermentation of red wines in barrels.
Part of the article can be found here: Red Barrel Fermentation
From my reading of the article, it is only small wineries that practice this method of fermentation because it is excruciatingly time consuming. However, David A. Jeffrey, owner of the 1,500-case Calluna Vineyards in Windsor, CA said he learned of barrel fermentation while working at Chateau Quinault in St. Emilion, France. The trick/caveat seems to be that you can use barrel fermentation for Cabernet Sauvignon only in new barrels. This is because the robustness of the grape must be matched with the toast level of the barrel. Barrel fermentation is also a logistical problem because you end up with twice the number of barrels when you use them for fermentation.
The article also caught my eye because they interviewed Ehren Jordan of Failla Wines in St. Helena. We had his Pinot Noir when we stayed at Pearlessence Vineyard Inn. Greg and Linda Pearl supply the Pinot Noir grapes used in making the Failla wines. To hear that Ehren Jordan also uses barrel fermentation for his reds is interesting to know. Perhaps that is why his wines tastes so good!