tully, I don't have much info for you as I'm a newbee (making mead actually). I'm not quiet to the point you are, I've still got a bit of aging left to do. My game plan is to sterilize *everything* inside and out...of course the bottles and closures, too. Have your bucket of sanitizing liquid close by to rinse your hands in all along.
I figure I'll put as many bottles as I can into a clean bucket or some other kind of container that will hold them upright and fill them up...with the bottles in the bucket any drips/overflows will be contained. If it's clean and you have problems then you can drink the spillage at the end.
I will be bottling straight out of the carboy, also. I feel that racking over into a bottling bucket and then into the bottle expose my wine to extra oxygen so I'm just going to go straight into the bottle. Also, when you fill be sure your bottling wand is against the bottom of the bottle so that the wine doesn't splash into the bottle...naturally if you have a wand with the valve in it you'll have to have the tip on the bottom of the bottle.
Are you corking or capping?
Mike's suggestion to keep your racking cane a few inches over the bottom of the carboy is great advice...if you drink the dregs yourself just think of all the vitamins that you will be getting!!!!
(And Mike, thanks for the tip on going easy on the wing capper!).
What was your recipe? Did it ferment to dry? Any residual sugar? If it fermented out dry and you've seen no activity for a month or so you *may* be ok without sulphite and sorbate but to be on the safe side...I'd do both (at least for mead). What temperature has the wine been aging in? Should the bottled wine end up in a warmer area that could restart the fermentation....read that as bottle bombs.
Anyhow, you've probably already thought of all that but "just in case" I thought I'd mention some things off the top of my head.
Best wishes, I'm looking forward to how it works out for you!