Time has passed. Time to pass the wine from one vessel to another.
I transferred two reds this weekend. A Pinot Noir that's been going for a while, and a Cabernet Sauvignon that's only just coming out of primary. The Pinot is getting there: it's starting to flatten out and clear up, and it has a really clean flavor; no lingering, syrup-y, jammy aftertaste.
The Cabernet is still very young. This was my first kit with grape skins, and I hope that I never try to mash them all into a carboy again. That was a mess, as was "racking" it to secondary. A tortured ordeal, but it is done now.
So good. So easy. Makes me want to start more.