Wine finished blue cheeses

[Trumpeteer]

I have decided that since my last make made more curd than I was expecting and I have now ended up with three smaller gorgonzolas to work with I would like to play a bit.. I figure one I will use as a tester before cutting open the large one and one I will age longer to see if I prefer it sharper. But for my last one I am considering trying to emulate a Blu 61 (http://www.cheese.com/blu-61/) Which is a creamy blue cheese that is aged with sweet red wine and cranberries. So I am wondering what the process would be for this kind of finishing,, Is is as simple as washing or soaking the cheese with the wine,, would it be vacuum packing it with a certain amount of wine and the cranberries and just waiting for the cheese to soak up the wine. What would be the process for achieving a similar result to a Blu 61?