Jeremy Seysses at Domaine Dujac (Burgundy) uses between 65% and 100% whole cluster fermentations depending on the cuvée. He feels whole cluster ferments can offer ‘greater complexity and silkier tannins’. In cooler/high acid vintages he uses more to ‘round things out, and in high ripeness vintages, it brings a freshness to the wines.’ He de-stems grapes from Gevrey, and also tends to de-stem more frequently grapes from younger vineyards with bigger clusters, and in vintages with rapid end of season ripening, where the ripening may be a little more uneven.

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