RC212 is a great yeast to use in dark fruit melomels, as it does a wonderful job of preserving the color of the fruit, and tends also to produce more complex tasting results, with more "backbone" than a yeast such as 71B. It is the yeast I will use for my next batch of black currant mel.
But as others have said -- it is a nitrogen hog. Supplement early with DAP, and later with more amino sources of nitrogen, or expect to be presented with a dose of H2S rotten eggness in the aroma.