I opened today a bottle of a 2009 Oregon Pinot Noir. I am reserving the winery name but it is a WV appellation that retails for around $20. There was excessive sediment (in my opinion) totaling about 1/2 a tablespoon. The wine was not bad,a bit tart but it was enjoyable. Nevertheless the excessive sediment caught my attention. I understand unfiltered wines and the desire to have little to no manipulation, but for the winemakers out there and knowledgeable forumites, is this common? Or Is this a winemaking flaw? Anybody else have experience with significant sediment on such a young pinot noir?