I say repitch. I did exactly what you are doing, aged a barleywine in secondary while I dry-hopped it and crash-cooled it. I think it was only a month or two, and I even pitched a big of washed Notty in there at bottling time, and after years of waiting (I gave up a while ago) it is still flat, no carb.
I have heard that champagne yeast is a good bottling yeast. Your worry about bottle bombs is not really related to how much yeast you add, just how much fermentable sugar is in your beer. If your yeast poops out too soon, then maybe a second yeast will ferment some of that out in the bottle, but at that point it is quite an uphill battle for any yeast with all the alcohol in there.
More importantly, what is your plan for fermentation on this bad boy? You're going to need a huge starter for a beer that big, so focus on the now, man.
Mash low, add sugar in the carboy, oxygenate like a mother f'er, etc. Hopefully if you're worrying about something that is 6 months or more down the road, you've got all your ducks in a row for the main event.