Has anyone tried aging white wine while leaving some sediment in the aging vessel? According to the Wine Academy, The Benefits of Sur Lie Aging Beyond picking up additional flavors and aromas there are a couple benefits to sur lie aging. First, the binding of proteins to tannins serves to remove tannins and shape the mouthfeel of the wine. Second, the layers of lees in the bottom of your aging vessel absorb oxygen thus protecting it as it serves up new character. So not only are you adding complexity, removing unwanted tannins, and shaping your wine you’re also setting it up for maximum protection against oxidation.