I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . .
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Uneven Ripening, Sensing Ripeness, and Killer Yeast
It’s hard to get universal ripening of your grapes in a small vineyard with lots of variability. The Wizard provides some pointers as well as clues to determining grape ripeness when the refractometer is left home. Plus, the threat of contamination from “killer” yeast.
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Yeast-free wine and quality control: Wine Wizard
The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle.