there is a journal article that was recently published on brett brux. The entire genome was sequenced, and in the article they mention that in wine for whatever reason the brux ends up producing bandaid/medicinal esters, while in beer they produce more clove and spice.
My concern would be two fold. Making the brett more likely to produce the medicinal flavors, and potentially knocking them down with sulfites. As in my experience with brett, a very good way to essentially stop further fermentation is to rack and then hit it with campden
As far as wine complexity, Ive added two bottles to a beer and didnt notice much wine character after about 2mos in the bottle.