The longer you wait before bottling, the more dead the yeast will be when you bottle. When fermentation is complete, let the wine sit for a couple more months, and then bottle. Your yeast will be extremely sluggish and around 90% dead. In my opinion, this might be a “preferred” method, in combination with a little sulfite just to make sure.
You can also try heat pasteurization. I have never done this, but you could run your filled bottles through a heated dishwasher cycle and this should be enough time and heat to kill the yeast. You could also place the bottles in a large kettle of water and bring to about 170 F for about 30 minutes. Either of these should kill your yeast dead. But then you will not get any carbonation.
Wine should last for years, especially if chilled. Or if you have a cool spot in your basement or a closet at like 60 F, it will last a very long time there as well.