Just a question, I have noticed some *very* yeasty grapes lately at the supermarket, on some of the bigger grapes. Would it be worth the effort to grow those naturally-occurring yeast strains?
You could find an excellent new yeast but the odds are against you.
Yeast is so cheap at ‘about’ a buck for 5 gallons’ of wine I would leave the experimenting to the pros.
Maybe a pro will see your post and say more.