For mead, I go with Lalvin strains
every time... Get great results every time too... Just pick the yeast that will give you what you want (ABV tolerance, nutrient level, etc.) and go from there.
Do yourself a HUGE favor... Read the forums on the Got Mead? site for information on how to make mead, how to treat it early on, and when to do what comes after fermentation. Also, be PATIENT with it. Don't expect it to be done before many months have passed. Even a low OG/ABV mead will be better after 18-24 months than it is at 6-9 months. Age in bulk for as long as you can before bottling. If that means you need to get more fermenters for other things, then do it.
I have two 14% ABV meads in process still that I started in early December (2011). I don't expect to bottle them for several more months. Maybe in November/December of this year. I have another going to 21% that won't be bottled until 18-24 months in (started within a few days of the other batches).