In deciding to bottle, age or toss this batch, I suggest you spend some quality time with your barrel. Though you’re just past the usual bottling window (typical aging time for premium red wines is 10–18 months, depending on the varietal and style) you may be able to catch it before it goes south. Especially if the wine has been well taken care of, topped regularly, and sulfite added along the way, you should be fine. Though it sounds like you’ve been perhaps a little neglectful in your racking and sulfur regimen, you may be pleasantly surprised. Some wines do best when we walk away and let them do their own thing. Thief yourself a little bit out of the barrel into a clean glass and go out into the sunlight. Give it a few good swirls and stick your nose in the glass. Do you like the way it smells? Does it still have some perceptible fruit? Is the wine free of oxidized and other aroma defects? Smells like Port, Sherry and nail polish can all be signs of
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