After much anticipation and patient waiting, we have wine. This fermented wine need to be siphoned off the lees (sediment) and returned to fresh bottles for aging and clarification, ie more waiting. But I've tasted it, and it will be worth the wait!
See the settled lees. This is all the plant matter that has fallen to the bottom.
This will accumulate over time. It is okay to have it there but after a few months, the wine needs to come off of the lees. If it was left there too long, the wine could absorb foul smells. But this takes a long time.