Just checked my Cabernet Sauvignon yesterday, started August 11, 2018 from Texas Hill country grapes we picked that day. It has been bulk aging in a 6 gal carboy for 6 months now. I added 1 cup of French medium toast Oak at the start of the aging process with 1 1/4 tsp of additional wine tannin and put in another cup of Oak yesterday. Have been checking it every 3 months. Coming along nicely, but did a touch more Oak. Good nose, legs, taste and finish. Looking at 3 to 6 months additional aging. Could actually bottle now, but experimenting with bulk aging is an important part of this for me.