There are some potential benefits.
One benefit to bulk aging is that, if your wine continues to drop any fine sediment, if it’s in the carboy it’s a heck of a lot easier to rack the wine from it than if it is in bottles.
This is why some people fine (or fine and filter) before bottling to avoid any sediment in the bottles; though you should be mindful of the effects of the removal of tannins that fining/filtering can cause ... which is why bulk aging to let particles settle out on their own is actually preferable.
Another benefit to bulk aging is that the larger mass of liquid is more resistant to temperature changes. This is particularly beneficial when the weather turns colder and your furnace causes the temperature in your house to fluctuate.
Carboy aging with an airlock also gives the wine a bit more time to degas.
... also unintended MLF is a lot easier to deal with in bulk.
In general, bulk aging in the carboy works well for up to a year with care and attention paid to the closure (the airlock and stopper), and a liquid that is not likely to scavenge oxygen such as a good strong sulfite solution in the airlock.
Those are some of the benefits ... but it’s all relative. If you’re going to drink the wine sooner than later ... and you don’t mind the risk of a bit of fine sediment forming in the bottom of the bottles where you might want to decant the wine to serve it ... you could certainly bottle sooner and free up the carboy.