Sometimes degassing is necessary especially for kit wines, but not usually. The only time you need to degas is when the wine is actually gassy, though. I've NEVER had to degas a country wine. Montrachet yeast is known to be a stinky one, and it will dissapate with time. Rack when you have lees of about 1/4 inch or so, about every 30-45 days. I add campden every other racking to protect the wine from oxidation and foreign yeasts and bacteria.
In 6 months, it will smell great and in a year or two it'll really be good! I would not bottle before the 8 month mark.