Question for FOODIE or Experienced Winemaker.

[wineseven]

Yeasty smell?
9/29/2005 - 70 Gal. California Syrah. 25 Brix, corrected Ph to 3.45, 50PPM sulfite at harvest. (9/30) Inoculated by re hydrating the yeasts at 100°F, Go Ferm added. 5 days fast fermentation at high temperatures supported by adding Super Super Food. (10/9) 5 days extended under C02 at outside temp approx. 75°F average. 10/11 racked into a 59gal. French oak, neutral barrel, properly sanitized, fine lees left. ML in barrel. The remaining wine was stored into 2x 6.5 gal. glass carboys and 2x 1/2 gal. jugs. Final - 15% alc., Ph 3.8. From the first time we tasted the new wine from the barrel, it had a very strong 'yeasty?' smell 'hanging' above the rest of the bouquet and it is persistent to this day. BUT! I just tasted the wine from one of the small glass containers (1/2 Gal. half full with 2 inch of lees at the bottom - this particular jug was filled with remains of the wine that formed from lees over night under some C02 in the prim. fermentation can). No sign of the 'yeast' odor and the wine smells and tastes so fantastic, it makes my heart beat faster !!! Am I correct to expect the wine in the barrel to loose it's yeasty odor with aging? Can anyone advise?