Also if you have the time and batches to experiment, you might try combining a KV-1116 (or 71-B) and a high attenuating brewers yeast like Wyeast 3522 or Fermentis T-58. I've been having some good and interesting results combining strains. Currently have a farmhouse'ish ale on combining T-58 and S-33. I pitched them together.
You may prefer to pitch with one yeast first and then add the other after about 60-70% ferment. I'm not sure how it would work with fruit wine, but with beer, your first pitched yeast will give it the majority of the character. If this is the case, you might want to pitch with the 71-B first. The challenge with be for your brewers yeast to start, so create a good starter and add fermentables (table sugar is fine) when you pitch.
I think I've just talked myself into doing a batch like this :-)