All my suggestions are based on your recipe being a 5 gallon batch.
I love the grain bill, but I think you need to dial back the hops a bit. It looks just about right for an AMERICAN Barleywine, but even then I think that the IBU's are a little high. If you want it more English/malty, maybe only ONE ounce of warrior hops for bittering. I recently had a friend bitter a stout with 1 oz warrior, and it cam out WAY too bitter. Granted that your beer will be at a much higher gravity than my buddy's stout, but 4 oz. seems like way too much. The other hop additions seem very nice.
I'm basing my suggestions on a strong ale I put together a month ago. The OG wasn't quite as high as yours (mine was 1.082), and my FG was lower than your prediction (1.012). I bittered with 34 grams of chinook (slightly less AA's than warrior) @ 60, 17 grams of Kent Golding @ 20, 34 grams Hallertau @ 5, and another 34 hallertau dry hopped. My result was a 9.2% beer with around 45 IBU's. With that many IBU's, there is hardly any bitterness noticeable, and the malty sweetness is restrained but present.
If you're looking for a less bitter barley wine, 95 IBU's seems like too much...even for a beer this large.
Keep us updated as to how it comes out if you decide to brew it!