I second the Saison II. It took right around 7 days to ferment a 1.057 Saison to 1.008, if I recall correctly (my Beersmith crashed, and lost the data on a bunch of my brews).
I drank through a lot of the bottles pretty quick and just recently had one of the 3 remaining and it is downright phenomenal if I do say so. It is showing slight signs and notes of that Dupont "funk" - controlled and subtle, not completely sour. If I had known it would turn into this, I would have waited with the whole batch - oh well. This prolonged flavor development could be due to the yeast blend not containing 100% saison yeast, but I am completely unsure.
However, in my mind, the correct answer is buy both the 565 and 566, brew 10 gallons splitting the wort between the two different yeasts and compare and contrast from there