Bochet yeast: opinions and/or advice

Looking to create a sweet, thick, desset-style bochet next. I'm just looking into yeasts atm, something that will stall early and leave me some sweetness. I have only used M05 in my meads to date, and they always end up dry and require serious backsweetening - I'd like to try and keep the backsweetening to a minimal if possible with this one - atm I'm looking at Wyeast 3184 Sweet Mead to try and get it to stall it a bit earlier. Happy with an ABV anywhere from 10-15%. Anyone got advice of yeasts - or anything else about this bochet - before I get started?