Matilda's very good. Sofie is awesome, though, just a fantastic beer.
There's a lot of info on that page to get you in the ballpark:
Malt: Pilsner, wheat
I'd go Belgian pilsner and wheat malt, probably about 10% wheat to start with
ABV: 6.5%, very dry
Yeast: wild (It tastes Brett brux-y to me.)
I'd probably go with French Saison yeast and a Brett B. culture added after a couple of days of primary. Mash higher than a typical saison, more in the normal 153ish range, to leave a little for the brett to work with. 9 lbs of pilsen and 1 lb of wheat malt gets you in the ABV ballpark if final attenuation (after brett's done its work) is good.
Hops: Amarillo, 25 IBUs
I'd probably go 1oz at 60 minutes (plus or minus--hit the IBUs with the AA% of your hops) with no late additions. Not much hop aroma that I remember here.
Oaking: Definitely needs an oaking regimen. Medium toast oak cubes. They're previously used, so I'd boil in water for 30 minutes to get rid of some of the harsher character. If you really want to simulate the wine barrel thing, you could soak them in a dry white wine for a few weeks ahead of time. It's not a super oaky character, so I'd taste after 3 weeks or so and see if there's enough or keep going.
Citrus: It's not an overpowering citrus, so I'd be tempted to do this at the start of aging rather than the end. Maybe zest an orange in at the time you add the oak?
With the brett in there you're going to want to age it for a good long while before bottling.