Then there should be absolutely no problem.

I bulk age my wines from 6 months to over 2 years depending on type ( red or
white/ variety/ grape/ "country" and so on.

If you are still a bit worried, then take a sample glass to smell and taste.
I bet it is in good condition.

You can then decide whether you are going to bottle it there and then or to
let it continue in its container for a while longer.
If you are going to age it longer then do check the SO2 and adjust if
necessary ( probably not needed) and top up the gap you have made with a
similar wine.

I really would expect it to be in excellent shape!

--
Trevor A Panther
In South Yorkshire, England
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"R-D-C" > wrote in message
...
> It had finished fermenting and been racked with campden and sorbate then
> left (and I forgot about it!)
<snip><snip>