champagne Yeast and Cider

[Will_D]

As we are about to land a super tanker load of AJ:

Why would anyone use a Champagne yeast to ferment cider?

That is a question!

Now a Champagne yeast 'may' just have the following attributes:

Clean crisp fermentation - no bad/off flavours
Very good floculation so it can be disgorged by the "method champenoise" much later on
Tolerant of high og musts (1.090 plus)
Good low temperature performance in the storage caves.
Tolerant of high CO2 pressures during maturation (3 bars plus)
Tolerant of slow bottle ageing and so autolysis resistant.

Now about the only thing I can match up to cider is the low temperature performace.

Any comments will be appreciated!