Not sure on specific yeast but I would guess something like Premier Rouge from red star (or other red wine yeast) would be good. DAP is Diammonium Phosphate. It's a nitrogen source for the yeast and a component of several "yeast nutrients" such as Fermaid K and others.
I split my marquette this year between BM4x4 and GRE. I find that BM4x4 gives good body, tannin and color (not that marquette really needs more color). GRE seems to enhance the fruit aromas and brings out the cherry notes for Marquette.