got this from midwestsupplies
"Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine."
Sounds like a winner to me!!!
I suppose you could use montrachet, I just wish there was someone out in cyberspace that has already done it so we aren't just shooting in the dark.