IMO, bad idea. Ferment with a yeast that will give you what you want from primary and then just let it age until great. Banking on a wild yeast' doing anything post primary is more than just risky.
Use a yeast that has a tolerance that will let it fully ferment the batch. Don't pick a strain that won't perform as needed.
Do you at least have a recipe formulated? A big brew will need more time before its ready to go to glass. If you're planning to bottle carbonate, it will probably need more time there too.