I'm thinking two things here, ken. First, there's an awful lot of non-yeasty junk in your primary... sedimented proteins, hop bits, and what-have-you, that are not going to enhance the flavour as they decompose. Secondly, there's a great deal more "dead" yeast - yeast that has not merely gone to sleep for lack of food, but that has worked itself through all sorts of budding cycles, and is just plain old dead. In the bottle, you are likely not to have dead stuff, but merely yeast that has run out of food and is hybernating, rather than just breaking down.
That's my guess, hope it answers your question.
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)