I opened the smaller vaca al vino last night to have for supper. It's around the six-month mark now.
There was some slight salt staining from expelled whey on the outside of this cheese. The vacas have been expelling whey throughout their aging, and I've been periodically breaking them out of their vac-bags, dabbing them dry with paper towel and allowing them to air, then sealing them back up again.
Despite the extended multiple brinings, the wine has not soaked into the paste of the cheese, and the wine flavour does not extend far past the rind. The paste of the cheese is mild and more cheddary than nutty in my opinion, but tasty with a touch of tanginess. Not a complex flavour but a pleasant one. I let the cheese air for a couple of hours before eating and I noted that the flavour improved as it sat out further near the fire and lost the 'whey' taste. I expect the flavour to further develop over the next few days, and and looking forward to that adventure.