The normal answer is that it will taste better at a year. We eat with our eyes first, so a clear wine is more appealing. That said ,,, there really is no rule that you have to follow. If you can doctor the sweetness/ acid balance so you enjoy it, that is all that counts. For Example I will take anything left at racking for taste testing with back sweetening sugar or other experiment.
The big patience warning in all this is do you want shelf life? A finished wine won’t drop sediment in the bottle which transfers to gunk pouring into the glass. A good wine will not referment and blow a cork or explode (potassium sorbate prevents explosions for those who aren’t patient) For me, at nine months to a year age the yeast are dead so I sweeten rhurbarb, filter if it is in a contest and skip the sorbate. My 2017 rhurbarb did best at club contest but at twelve months age yeast had settled in the bottles making it unattractive.