It's the only yeast I've ever used and I have found no reasons to change. I also cannot compare it to another yeast.
There is lots of debate on racking cider and I think it is yeast dependant, I never rack unless I'm dropping fresh juice onto a yeast cake, which works just fine also, no need to worry about "overpitching". The sediment in the bottle tastes great, I always drink it.
It really likes to age, I do use sulphites so my opinion might be slanted because of that but it keeps very well, the last of my cider was a year old and was only getting better when I finished it.
Now some weaknesses. It has been reported to have less flavor than some yeasts. although I can not compare I am inclined to agree, I use lots of crabs and put more in every year year to get the flavor I want. Without them (or real cider apples) I doubt my cider would be enjoyable.
Also because it ages so well, I have doubts about using it for a fast cider. I have read several people claim this as there favorite yeast and they all seam to age their cider. On the other hand I have not heard anybody who does quick ciders claim it as there favorite yeast. I also read an experiment using 4 yeasts on the same juice. It scored the worst green and the best aged.
For my methods and tastes it would be very difficult for me to change yeasts. It has been very good to me and I have been extremely happy with it.