I am planning to brew a Barley Wine to lay down for a year or so (if I can manage it

I will be trying the recipe for Eldridge Pope Goldie Barley Wine from Graham Wheelers "Brew Classic European Beers at Home"
The recipe basics are:
Maris Otter and Pilsner malt to an OG of 1.090 although I will replace some of the MO with LME as I BIAB and have heard this method can struggle with high gravity brews.
EKG, Fuggles and Styrian Goldings all in at 90 mins (45 EBU)
Target FG is 1.020.
In his note Graham mentions the beer has "full malt and fruit with peppery hop notes. Warming malt in the mouth, massive fruit and hop finish with a good clean bitterness. Rich sherry-like character."
Bearing in mind the above characteristics and the attenuation required does anyone have a suggestion for the best yeast to use or has anyone had success trying this brew? A top fermenting yeast is also mentioned.
Would Safbrew T-58 be appropriate?
Cheers.
Jim