SEDIMENT IN WINES
Minimalist intervention wine making techniques and handling, eg minimal filtration, will some times leave sediment inside the bottle. Decanting the wine will take care of the sediment and airing the wine will bring out it’s best
Sediment sometimes found in a bottle, or glass, of wine. They’re made of yeast cells as well as leftover grape solids (stems, seeds, skin), tartrates (tartaric acid crystals), and any other solids leftover from the winemaking process. When the sediment’s in the wine barrel or vat, it’s called “lees.” The “fine lees” are the aforementioned yeast-grape-tartaric acid sediment, not necessarily bad for a wine. In fact, some wines are intentionally aged in contact with the lees, to enhance flavor (especially useful in adding complexity to white wines).
The sediment will fall out from the wine as it ages, so decanting can be helpful.