I'm not sure I ever brewed anything that would push the upper limits as most of my brews have been between 6% to 9% but according to this thread
its limit is about 10%, possibly even 11%, but the 11% brewer wasn't able to carbonate successfully. Why aren't you going with Champagne yeast?? Don't want it to dry out too much?
Have a look here
scroll down to the 5th page and there's some info on Safale dried yeasts' alcohol tolerances. Says that S-04 can only "re-ferment" beers of up to 6.5%. Strange, because I'm positive that I've managed to carbonate beers that have been over 6.5% ABV. Maybe this means %ABW.