Well generally it doesn't look too bad a recipe, but if it was mine, I'd use a decent yeast instead of the one mentioned. IMO its a PITA, finicky as hell, and prone to being problematic.
I'd have thought a yeast that has colour/flavour extraction properties would.be better, maybe RC-212, R2 or similar. Plus I wouldn't use all the fruit up front. I'd use half in primary and half in secondary.