My first reaction is to say "no," but that's because my first reaction is to think of various soil types, angles of exposure to the sun, shade from those trees on the left, etc., etc., etc.
But there's no reason why yeast would not also play a role. Even when a winery uses nothing but indigenous yeasts, it IS plural -- more than one strain is at work.
But wine is typically fermented in large(r) tanks, then barrelled down, but is rarely bottled barrel to barrel to barrel . . .