Yeast for Sparkling Wine

Hey All-

I'm planning on taking a hack at making some sparkling wine. I'll use a chardonnay wine kit from wine expert (probably their Eclipse Sonoma Dry Creek because its their only non-oaked kit) and it is listed that the wine should finish at roughly 14% abv. I've read quite a few times that sparkling wines should be kept under 11% because anything higher can severely deter secondary fermentation.

I know that a few yeasts (like Red Star's premier cuvee) have alcohol tolerance up to 18%- so theoretically proper carbonation could be achieved under favorable circumstances- thats certainly my hope, at least.

I am being overly optimistic? I'm definitely open to suggestions, tips, etc- I'd really like this to work out.

Thanks!

Yes, both Red Star and Lalvin have yeast strains that will work. Do you plan on going through the entire champagne process?

Yeah, I do- I figure I might as well jump in head first and enjoy the experience.

Good luck! I know two guys who have done it, but only once each. I've been told the purging of the yeast plug is very tricky to get right. I hope the experience is an enjoyable one!