As OP, I though I'd follow up.
This is a fantasitic yeast. I bottle conditioned a dubbel after 3-4 weeks in primary and 20 days lagering a 41 degrees. The beer won BOS at my county fair homebrew competition. I fermented around 69 degrees for the first week and then at ambient temps (while on vacation) for another three.
This is pretty anecdotal, since I've only brewed one beer with it recently, but I would say that the views about his yeast are confirmed by my experience: it needs time to mellow but once it does, it has a wonderful balance of fruity esters and peppery phenols. I hate overly phenolic beer, but this yeas puts just the right touch for complexity.