Smell

I am new to wine making. I've made 6 gallons of Shiraz and 6 of Pinot Noir using kits. Both wines are in the 1-3 month bottling hold time. But when I bottled them, it WAS a fermenting musty smell.(they were totally done fermenting) The taste was great, better than my favorite store bought, but the store bought had a better nose. It was not rotten, or earthy or stinky, just a little like the must spell while in carboys. I am hoping with age, this gets better. Is it normal for wines to taste better than they smell when you are bottling them? I am now into a 6 gallon Cranberry wine from juice and berries. And man, the smell is heavenly and the taste, though sweet since it's only 5% alchohol so far, is great. But that is cranberries (with 2 cans of welch white concentrate). I also have a 1 gallon Welch's concord under way - and it smells great. Taste is like grape juice, but it's only been a few days.

So if anyone knows if shiraz and Pinot Noir or red wines have a poor nose upon bottling, but typically get better, that would help. thoughts? DAve

Roy Boy