I brewed a Flanders red 15 months ago and am getting ready to bottle it this weekend. It is a ten gal split batch (racked five gal after four months and pitched five more gallons directly on the yeast cake. I took out some from each to blend and do taste tests and while it is good, it is not as complex as I would hope. Mostly it's very tart with some sherry notes. But no stone fruit flavors, oakiness or umami like I like in commercial sours. Any chance off these flavors developing over time or am I pretty much stuck with what I have?