Just about any wine yeast you use will ferment it even lower- even to .990 or so. You could try using Lalvin's D-47 (which is supposed to work up to 14%) or Red Stars cote de blanc or montrachet. Those will still probably finish under 1.000, though.
What you can do is let it finish up. It'll be a bit too tart, so then you can stabilize it by adding one dissolved campden tablet per gallon, along with 1/2 tsp of sorbate per gallon. (Here's a description of the sorbate: http://www.eckraus.com/PS210.html). It's easiest to rack the wine into the campden/sorbate mixture, and then let it sit a few days. Then, you can just pull out a sample, sweeten to taste with sugar, juice, honey, etc. I like to take the SG of the sample I've sweetened, and then sweeten the whole batch to that SG. One thing, though- it always seems to be a bit sweeter than I intended. I've learned to sweeten it just a little less than I want. For example, if I like it at 1.010, I'll sweeten the whole batch to 1.008. If I wanted it at 1.000, I'd sweeten it to .998 or so.