Well, through trial and error (and help/guidance from various people/locations), I don't use champagne yeasts unless it's to restart something that's stuck.
It does seem that they do blow too much of the aromatics and some of the more subtle flavouring elements straight out the airlock.
Now with TAKeyser's suggestion of D47, while it's a good yeast for meads, it would also seem that care is needed because if/when it's fermented outside the very narrow temperature range listed on the
Lallemand yeast list, it would appear that it's a bugger for making fusels as well {edit} I've just re-read TAKeyser's comment and realised that the same opinion was highlighted.... stupid me, I should read properly first, rather than just "skipping" through others comments shouldn't I{/edit}.
Hence if your location is prone to getting too warm, then it's better to think about using something that's a bit more tolerant of those conditions.
So I'm gonna suggest that you consider Lalvin K1V-1116 - which has a nice, wide temperature range, as well as being tolerant to 16 or 18% (depends what you read and when it was produced, but the lalvin/lallemand list now says 18%), it's a low nutrient requirement yeast that is good for meads, particularly for traditionals, and considered my many (myself included) as the "Swiss Army knife of yeast" - especially for meads.
The traditionals I've made with it are always a little rough when young, but they age wonderfully, tasting good once aged for at least 6 to 12 months and the esters are nice too (smells excellent).
Of course, it's up to you and how much research you want to do to pin down a yeast with the qualities you're looking for, but K1V is easily obtained, unlike my other favourite for traditionals, which is Lalvin's D21