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71-B or Montrachet ????

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Squatchy

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So I just bought some grape concentrate to make a Cabernet pyment. Well actually I'm going to make half into a pyment and the other half into wine. I have never used Red Star Montrachet before. I'm uncertain what yeast to use so I figured I would ask on here.

From reading their web sites, I think either of the above would work fine. Do you guys have any comments about the 2, or even another selection?

Please explain why you would suggest one over the other
 
I would use 1116.
Why? Because cabernet should be around the 1.100 mark. After adding honey, you'll have a heavy brew. So as to not be too sweet, I recommend fermenting to 18% and retaining sweetness. Otherwise, the amount of honey added will be relatively low.

Alternatively, you can water down the honey and add it, so the entire brew is more in the range of 71-B, I've only ever done this and taken it dry, which was good, but lacking the 'pop' factor that the 18% sweet had. It also needed more aging.
 
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