If you can still remember what was this yeast like?
I don't remember with great detail, but I would say the description Wyeast give is pretty close. I don't recall experiencing "Expect moderate nutty and stone-fruit esters", but that may be a factor of the temperatures I used and recipe etc..
I didn't particularly love the recipe above, but I also used this yeast in an English IPA, which easy stands out as one of my top 5 favorite batches all time. How much of that would be yeast specific experience, hard to say. I would certainly pick this yeast for English styles over some other strains, like 1098.