This is about 3 liters of blackberry wine from frozen fruit. It's been sulfited and has been sitting like this for 2 months. I kind of forgot about it while I was busy with other stuff... Initially i thought that all the CO2 it put off would protect it. Now that I think about it, I'm worried it's gonna oxidize if I leave it like that for much longer. I don't have any more blackberry to top it off with... I was think just dump a commercial Shiraz in there. Any alternate suggestions? Should I just leave it, or bottle it? It smells and tastes fine, although a smidge astringent at this point. Thanks!