Whole cluster is so distinctive and I tend to really enjoy it. One of the wine makers I got to spend some time with back in February said whole cluster works best in warmer areas and with riper fruit. He said you're seeing a return to whole cluster in Burgundy due to global warming. He thinks the stems work better in a ferment when the grapes had warmer temps and work less well in cooler areas/vintages.
Then there's co-fermentation too.