D47 temp info inconsistencies

I am using Lalvin D47 white wine yeast in a small batch currently.
While I was looking around I noticed a few different ranges out htere than what Lalvin recommends.

The manufacturer (Lalvin) suggests D47 ferments best from 59 to 68 degree Fahrenheit.

A few brew sites list D47's temp at being 50 to 86 F, which is a much wider range.

Sites that list the expanded temps:

http://www.gotmead.com/forum/showthread.php?t=8633

https://www.homebrewtalk.com/f30/d-47-temperatures-202593/

http://www.beersmith.com/Yeasts/yeast_94.htm

What thinks you?

Does fermenting toward or below the cold side of the range cause off flavors?

The manufacturer says 59 - 68 F

What would happen if the brew were to be exposed to both lower and higher temperatures than recommended?

Generally colder than recommended (but still in acceptable range) can make yeast sluggish, taking longer to finish than necessary. Higher temperatures can increase levels of yeast character to more intense than desired and result in a less 'clean' product.