I have a 14 gal SS Brewtech (stainless) Brewmaster conical with temperature control I've used for many styles of beer. I've not used it for wine, but I'm pretty certain it would be perfect for primary and secondary fermentations in one vessel. I don't 'secondary' my beers anymore - I ferment primary and secondary in the conical (often a month or more), including finings if needed. When I'm done I can pressure transfer it directly into the kegs.
Mine has the 1.5" triclamp butterfly valves which basically give you a 1.5" dump valve, which will move a lot of sludge/trub/lees out quickly since its sitting under 10-12 gallons of beer/wine. I dump it every few days while things are active and then a bit less as it settles.
For wine, the process would be the same. I would need to put any grape skins in a muslin bag, but that's about it. The entire top is removable if I need to pull the bag out, and it a sealed stainless pressure vessel once you close it up so there is no risk of oxygen getting in. I could easily degas from the 3" top, or remove the whole cover if needed. I can control fermentation temps within about 1 degree F. Obviously you can dump the lees at any time, and it also has a separate racking arm to avoid pulling any sediment when racking.
I probably would not bulk age in it only because I would not want to tie it up that long - but you can gravity or pressure transfer (with nitrogen) into carboys or kegs. I prefer bulk aging in kegs anyways as I can purge the oxygen headspace out with nitrogen. You can also serve and sample directly from a keg.
A very large number of pro wine makers ferment in stainless conicals because they are easy to clean, monitor, dump the lees and also avoid unnecessary transfers.