Hmm well that sounds great i was always told that if there is 1/4 inch or more to rack. And ive read that if it sits on lees that it will get some off flavors or worse it could ruin the wine.
I see a lot of what I describe as over racking. When a little "dust" settles in the bottom of the carboy doesn't mean it has to be immediately racked off. That really light material is not going to harm your wine like the heavier materials that are present right after fermentation ends.
Think of lees as the heavier material present right after fermentation. After that, about all you get is lighter sediment, which is mostly yeast, and the tiny suspended material that falls out when clearing and the even lighter material that falls over the next several months in bulk aging.
For instances, if you use clearing agent(s), be diligent to rack after the wine is clear. After that, you really don't need to rack again for 4 to 6 months or right before bottling, whichever comes first. After the 4 to 6 months racking, very little sediment (if any) will fall out again. Of course every batch is a little different, but after the racking, which follows clearing, the material that falls out is not going to hurt your wine.
If you don't use clearing agents, rack before you let the wine set to clear. Once clearing starts, don't rack again until the wine is clear.
All this changes if one is doing what is called "aging on the lees", which is popular with some non-aromatic white grape wines and a few of the lighter red grape wines. In this case, one wants the dead yeast to stay in the wine for an extended period of time. This process adds complexity to the wine; it also adds a yeasty, biscuity flavor, which many people really enjoy. If these lees are periodically stirred, the yeasty, biscuity flavor becomes even more enhanced.