Well, somehow I managed to not get all the lees out of my beautiful peach
wine before bottling. I usually bottle one bottle's worth of each batch in
a clear bottle, and I happened to notice a very small amount of sediment at
the bottom of it the other day, when I pulled it out to admire it. It's not
much, but enough to put a very thin layer on the bottom of the bottle when
it's upright.

It sat in a secondary for 6 months and was bottled about 6 weeks ago. My
question is: should I rack all 18 bottles back into a glass carboy, let it
settle, then re-bottle, or should I just let it rest and deal with the
sediment in a year or so when it's ready to drink? Which has the great
chance of adversely effecting the taste?
Thanks in advance
Nathan