As a first year wine maker, I haven't been able to find any books on the more subtle aspects of wine making. I have several of the "how to make wine at home" books and a couple UC Davis-type $100+ wine chemistry books, I haven't really found much between them. A thorough review of fermentation regimes, picking ripe and ultra-ripe fruit, the effects of different types of oak, fast vs. slow primary/secondary fermentations, maximizing color, the impact of oxygenization on various grapes, etc., etc.
It seems what is out there is largely independent of varietal and style.
Have I overlooked something?