I found that by taking 15-25% of the juice off I got a more complex, fuller boded, deeper coloured red. I will always saignee with any red going forward (unless I don't want those characteristics). My wines seemed thin prior to saigneeI was considering trying saignee this year and backed out of it. For those that have are using this method, have the results been worth it?
As @CDrew mentioned, an added bonus is the rose you can make from it. It gives you another type of wine that is ready to drink early.