I used a dry yeast called "Lalvin K1-V1116 (Montpellier)" I have had really awesome luck with this yeast. I let it sit out for a few hours before use and rehydrate in a little orange juice.
"This strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines, kiwis, and strawberries. Because it produces such flowery esters as isoamyl acetate, hexyl acetate, and phenyl ethyl acetate, the natural fresh fruit aromas are retained for a longer period compared to standard yeasts. It is recommended for French hybrid whites, mature reds, and ice wines as well. This strain ferments well under stressed conditions and may be used to restart a stuck fermentation. Known among enologists as the original "killer yeast," K1 dominates almost any fermentation and is capable of fermenting to 20% alcohol if sufficient nutrients, nitrogen, and fermentable sugars are properly employed, but 18% is quite reachable. It is a fast fermenter and can tolerate a huge temerature range (50-107° F). It is not, however, tolerant of concurrent malolactic fermentation."
...thanks to
http://brewersconnection.com/popup/LalvinK1V1116.htm
I made a really awesome ice grape wine this year from this strain.