Too late?

More information is needed as to what you have done so far and at what stage was your "batch" when you last did anything to it? And what was it and .......

IF it had finished fermenting and has been fined and stabilised properly it will in all likelihood be undergoing some gentle aging and will not be coming to any harm IF!!!!

Or you could just have a taste of it and that will tell you a lot too!

I had one wine go for three years w/o racking; my wife and mother were both dying and I had no time for it.

Only way to know is to smell and taste. I went about 6 months without racking a wine a couple years ago because I was too lazy to throw it out. It had been racked clear, but not fined. Aged real nicely, and bottled up fine.

Treat it normally and trust to luck. It is hard to say at this time but it is to early to condemn it. If it smells bad stir it real good to degas when your rack it and see if it the smell goes away after a couple of weeks. If it does not, ask. There may still be something that can be done. Don't give up to quickly.

Ray

It had finished fermenting and been racked with campden and sorbate then left (and I forgot about it!)

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!