I have been making wine for two years now. I always make Cabernet using juice and I use R56 yeast with malolactic and french oak medium chips. I have had pretty good results to this point but it just never tastes quite the same as a bottle of Cabernet you get at a restaurant. Today I was racking and I ended up with half of a carboy so I decided to bottle it. It was from a batch I originally started six months ago so it was still a little "carbonated". I used my wine whip for about 15 minutes to remove the excess "carbonation" which is something I normally dont need to do. I bottled the wine this morning and opened a bottle this afternoon. I then left the bottle open for about five hours by mistake and now it tastes amazing. Just another side note that I do not use any sulfates. So finally to my question. Am I doing something wrong during the process where the wine isnt getting enough surface area to air ratio? I usually bulk age in the carboys filled to the neck with airlocks on top until I need wine to drink and then I bottle it. Thanks in advance for any advice.