To see how the batch changes over time, just put one bottle in your fridge now and leave it there. When you're down to your last couple then open one side-by-side with your fridge-preserved beer and compare. The one that goes in the fridge should not change too drastically, IMO.
I actually had a saison that went on tap last summer, and then pulled off. Then back on tap last winter, then pulled off. Then on tap this summer and finally kicked. I was surprised at how much it DIDN'T change over the course of the year. I expected much more change/mellowing/blending/etc, but it really tasted like it did last summer.
I actually have an experimental saison lined up for brewing in a couple weeks that I intend on aging for 6-14 months, and this one will have B. Brux added. My experience with B. Brux in secondary is that it takes a few months to really get the goodness from it, otherwise it's just barely there. As a primary strain, it's character is not much different than most other ale yeasts - maybe a tad bit fruity but not a lot; fairly neutral overall.