Wow- great question. I really don't know- I don't remember when I've used Montrachet yeast but I know I've used it. I checked my notes, and it looks like I've use cote des blancs, premier cuvee and champagne yeast for all my fruit wines. Here's what Jack Keller's site has on two yeast strains that I'd consider (besides the all purpose champagne yeast):
Côte des Blancs : Formerly known as Epernay 2, this is another slow fermenting, very low foaming yeast tolerant of low temperatures. It tends to bring out floral and fruity qualities in wines and can be useful in both grape--especially fruity German style whites-- and non-grape wines--such as peach or raspberry--where a bouquet is especially desired. This yeast will not push alcohol production over 13% in a cool fermentation.
Montrachet : Perhaps the most popular yeast used. It is available for both red and white wine fermentations and may be called Montrachet Red and Montrachet White. It works especially well in producing Chardonnay in barrel and stainless steel. It also tolerates sulfur dioxide well, but does not work well with high sugar levels (more than 23.5 percent). It is this ineffectiveness in high sugar levels that is most likely responsible for many stuck fermentations.
So, just based on that and my limited experience with cote des blancs yeast, it looks like that might be the one you want. I used premier cuvee in my last blackberry wine and I felt that I lost alot of the fruitiness and the bouquet. I found my notes where I talked about Montrachet- I used that in my rhubarb wine. That one is not very fruity, but crisp and dry. I wonder if that is because of the rhubarb (not really very fruity) or the yeast. Anyway, that's all the experience I have with these yeasts.