I just finished bottling three separate 5 gallon cider batches using D-47, Nottingham and Saflager yeasts. The base juice blend was different for each one so, it's difficult to compare directly. The flavor profiles in all three have evolved significantly over the fermentation but, at bottling, the Nottingham is my least favorite. It's a bit flat and has an aftertaste (very slightly sulphurous or acetic). I'll probably only serve it mulled. The D-47 batch is dry with just enough apple flavor and acidity and should be quite pleasant once it bottle carbs. The Saflager was nice but needed some bite so, I steeped some cranberries in it for a few weeks. It is now fantastic (I may not share this one....). So, my take: Saflager and D-47, then Nottingham.