So I inoculated a 1L starter w/ a very fresh vial of wlp720 30 hours ago and held at 50F. After 24 hours no activity, the yeast just laid on the bottom of the flask. So I ramped up to 60F and within 6 hours, full krausen. I guess this answers my question. I can ferment at cooler than optimum temperature but nowhere near white wine temperature. I guess I'm gonna put my money on D-47. Thanks again for the suggestions.