I have the WE eclipse Lodi old vine Zin in a carboy for about 3 months so far. Just took a sample last night and it tasted great! However, it still has a strong yeast smell, something that smells of homemade wine. I've notice commercial champagne has some essence of this but not as strong. How long does the yeast smell last? Should I be concerned if it still is present at bottling? (couple months from now). Note this is not a sulfer rotten egg smell, this is the same smell of healthy fermentation.