It'd be better to bottle and have it not work out, then to not have bottled and miss out on the greatest beer you've ever made. I've heard of several instances where a person has bottled a beer that has been in the primary for an extended time period and had a good product.
3 months is nothing, dont worry about it. http://www.homebrewtalk.com/f13/over...flavor-114146/
Noone in this thread said anything about yeast autolysis, which I assume is your concern. 2 years ago I did a barley wine that lasted over 1 year in a primary, and it was fine.
Yeast autolysis is not the boogeyman everyone thinks. I found a paper written on autolysis and posted it here and it basically said, unless you're approaching 12 months IIRC on the cake or lees (thats what the wine boys call the cake), don't worry.