With patience, storing a wine in a secondary for 9 months to a year, you may not have to filter wines.  The majority of the sediment will have fallen out during this time.  However, some additional sediment could eventually show up in the bottles but that is not a sign of a bad wine or bad winemaking.  The GREAT chateaus of France are never filtered and they sediment to the point that decanting might be desirable.  Filtering can reduce the color and favor of the wine to a certain extent and reds merit filtering more often than whites.

Commercial wineries will do a coarse filtering of their wines at around 40 days - bulk age - polish the clarity with a fine or sterile filtration.

It would be more desirable to filter wines that would be given as gifts or to be served at functions were the need to impress are more important.

Kits wines can benefit from filtering since extended secondary storage is not encouraged, red wines in particular.

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