each to his own tastes... but I am of the opinion that a barley wine should really be almost entirely 1 malt. All that wonderful complexity comes from a really long boil. Here is my current favorite
100% munich 10L
First runnings only, boiled for 120 minutes, hops at 120 minutes and 30 minutes (for my last one it was all belgian goldings, I don't remember how much but the recipe is in the wiki as First Rain barley wine). This is for an english style BW so the hops are really just there to balance the residual sweetness. for an american you would want more or at least later, hops.
That being said, I agree with Bluesman on cutting your dark malts way down or eliminating them altogether. maybe even up the 2 row to ~97% and fill the last 3% with c120 and a little black barley or caraffa II for color.
What size batch are you talking about? it looks like you have about 6 lbs of hops so I am guessing this is a big batch. also Genepi? so you are adding absinthe to your barley wine? interesting! Or just wormwood? if wormwood I would think about maybe even lowering the hops a bit more as it is quite bitter.
Yeast, for english styles I really liked the result I got with wyeast 1098. for american I would use s05 or something similarly clean and highly attenuative.