Brewing with wine yeast/Brettanomyces alcohol tolerance

I am planning on making a beer (I'm sure what style to call it, maybe a strong golden ale/tripel) with a few different yeasts. The OG should be around 1.100 and I was planning on pitching a Chablis (wine) yeast among other less alchol tolerant beer yeasts. The Chablis yeast according to Wyeast will leave some sweetness. It's alcohol tolerance is 12%, so I'm thinking it should ferment down pretty well. Does anyone know how, "will leave some sweetness," might translate in terms of a FG I could expect?
Also, anyone know the alcohol tolerance of Brett. Bruxell.?
Thanks a lot.

Ferments to 12%. Will leave some sweetness.

Probably going to be one or the other...

Hmmm? Real Chablis is pretty dern bone dry. That's interesting re:what they said about sweetness.

Unless its a "California Chablis" or "Mountain Chablis" yeast ....hehe.