I recently bottled a WE Estate Sonoma Dry Creek Valley Chardonnay. Rookie mistake: when racking to my bottling bucket, I picked up a little sediment, which made it into each bottle. The wine was (and is, but for the sediment) crystal clear. Should I transfer the bottled wine back to the carboy, let it settle, and re-bottle? I'm happy to pick up a wine bottle filter (http://www.fieldstonevineyards.com/catalog/i22.html) instead, but I don't want the sediment to taint the flavor of the wine (which is GREAT, even at bottling). Risk oxidation or risk off-flavor from the lees???