It may age out a bit, but not much. One thing that does drop polyphenols (tannin is a polyphenol) is lengthy lagering. That is one reason that lagers are "smoother". You can try putting them someplace very cold for a few weeks to see if that helps, but it really depends on why you have that flavor. If it's hops polyphenols, that will get better but if it's from a too-high mash/steep/water pH, it won't improve much if at all.
I am thinking that it's the latter- that in such a light beer it would easy to have a too-high pH and especially when using tap water. What was the water you used for the batch?
Edit- I replied at the same time you did! Using "spring water" is tough, because you don't know what's in it. I'd try reverse osmosis water, from the big "water machines" at some grocery stores and places like wal-mart, if you're purchasing water. That way you know what is in it (basically nothing) and can add a bit of calcium chloride to it if you want.