In Spain, the cabra al vino is done as a basic tomme, aged out a tad, and then the wine is soaked in for the rind color, and a bit of aroma and some flavor nuances. It's a very old and traditional approach. I age the wheel longer than you, 3-5 weeks, before doing the wine soak, and I also raise pH of the wine to 4.8. My goal is exactly the same though: nuance... I want the cheese to shine through, not the wine. My tommes are usually classic 3x floc, but depends on the milk. And I find same as you, the final cheese is a remarkably close clone.