Fred,
Yes to both questions.
Unless it went over to vinegar or was attacked by some obscure bacteria, and you'd know in a sec if it did, the original alcohol is still there. There may be a bit of Madeirization if exposed to heat, or oxidation if exposed to air, but neither of these is harmful to you. The taste may have backed off a bit from original intensity, but the bouquet probably has increased. I think many people would envy your nicely aged Blackcurrant wine.
Enjoy it in good health.
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