Often times Barley wine will need a yeast back.
Since it's bottled...you could add back a granule or 2 or 3 of dry yeast to each bottle. It will not take much more than that in my experience. I would try and use a strain that is nearly the same as whatever your original yeast was to avoid getting a higher attenuating yeast that would cause excess carbonation.
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.