ultimately, all yeasts were wild once.
It's just that the producers have isolated the yeasts responsible for certain types of wines, and they're usually regionally/environmentally specific.
The archaic/historic recipes that float around the net, usually say stuff like adding pieces of mouldy bread, or the leavings from a batch of beer and the like.
Hence any wild yeast that is used, is more likely not to produce a "good" (take that as relative) batch, unless you have been brewing wines/beers/etc for a long time and happen to dump the lees on a compost pile. Then you would find that some of the "wild" yeast, would actually be from the compost i.e. cultivated strains, but whether they "revert to type" over time is a different question......