When young wines are put into the bottle they sometimes carry a residual aroma of fermentation with them, often a hint of hydrogen sulphide or simply a slightly yeasty character. This usually dissipates with time, but if you’re drinking your wine young, decanting it before serving or swirling it in the glass will often drive off most of the aroma.
If the stinkiness persists, your wine may have hydrogen sulphide or excess sulphite. Also, make sure your wine is completely de-gassed before bottling. This will cut down on any off aromas carried into the bottle.