Eben Sadie in South African did not use stems until 2009, then started adding them because they found the stems added freshness. Jeremy Seysses at Domaine Dujac in Burgundy uses between 65% and 100% whole cluster to obtain greater complexity and silkier tannins. He notes in high acid vintages stems add more roundness and in riper years more freshness.

• Accredited to:
• Todorieva