definately make a high gravity starter to get the yeast acclimated to high alcohol content before pitching them into a 10% beer. in the last barleywine i tried to bottle (~12% alcohol), i tried just using the yeast from the secondary, but it was pretty much all dead by that time and nothing carbonated.
if you want to keep the same flavor profile, use the same yeast. using different yeast (like champaigne) can eat slightly different sugars which the previous yeast may have left behind. that can change the flavor profile, or *possibly* lead to bottle bombs due to the fact that it has both priming sugar and the sugar the previous yeast left behind. (emphasis on 'possibly' because its a theory that makes sense, but ive never heard that it actually happened before.)