Yeah, with Montrachet it will likely be dry, even with 3lbs/gal of honey. If it were me I'd probably go with the honey for backsweetening, although you might dose it with Campden/sorbate either before or after the secondary to make sure fermentation doesn't start up again. Some of the more experienced meadmakers on here can probably advise you better. But it does sound like a nice recipe though. Earl Grey with vanilla & honey, only with a kick. Nice!