I'm not so sure about this. Can't say that I've experimented myself
with differences in yeast affects, but as pointed out, the yeast can
make a lot of difference in beer so why not wine. For example, using a
neutral strain compared to one that attenuates less could produce a
wine with different body and mouthfeel, or using a yeast that produces
more esters than another strain should show up even after considerable
aging.

Here's a study comparing the same white wine after fermenting with
different strains of yeast. Tastings conducted 3 months after
fermentation was complete showed several noticable differences. I
didn't search very long, but would be surprised if there aren't similar
tests with reds.

http://jagor.srce.hr/ftbrfd/43-79.pd...STE%20TESTS%22