True Saisons tend to have a more flatline ferment. Meaning high temp throughout. Think French country cellar in the Summer.
Fact is that Mike is right though, once the primary ferment is over you won't get much ester activity.
Make sure you get that temp high enough soon enough though. I am just christening a Saison and I really struggled to keep that temp up above 75 and the beer is kind non-spicy. You really have to rock that Saison yeast hard to get fruit and spice working.