Using one Medium Plus Toast French Oak Winestix per 5 gallon carboy, back in September, for my Chilean Cab from last May, I may have overlooked it. Alas, my wife says it tastes "...too smoky!" So, I promptly removed the oak and I'm now contemplating my next move. Will this wine (14 gallon in all) need to become part of a blend or will the oak dissipate with time? Any thoughts? Thanks!