I started doing it this way with my 2018 OVZ and carried the practice over to the 2019 blend. When it’s time to press the skins, I don’t drain the free run first. Instead, I have a gallon pitcher and I scoop the skins and wine out of the primary and into the bucket press. After doing this about 6-8 times, and waiting for the free run to slow to a drizzle, then I press the skins. And, repeat until I’m out of wine and skins. A lot of juice flows through my press free. But the end result is a very clean pressed wine with just finer Lee’s at the bottom of the carboys. So my question is this: is there any downside to moving wine from primary to secondary in this manner?