If you do not plan on making a small beer to grow yeast for this beer then I would suggest using 2 or 3 packs of US-05. My favorite strain for an english style B-wine is WLP007, but you will want to be sure to have plenty of yeast. See the pitching calc at www.mrmalty.com
to get an idea how much yeast you will need. Using champagne yeast is the wrong idea. Wine yeast has evolved to eat fructose, not maltose. Aside from odd flavors you may also find it is actually less attenuative than ale yeast.
As far as your recipe, if you are going for an English Barley Wine drop the special B. The sugar doesn't bother me, but your hops do. Go all Kent Goldings or Fuggle or Willamette or something English (or based on English lineage) hops rather than Sazz, which is a German or Czech hop. Challenger is a great english hop and you could go all challenger or Challenger and EKG.
If it were my beer I would go something like 95% Marris Otter malt and 5% dark crystal, maybe crystal 80L or even 120L. If you want to sub in a little sugar that's fine, but keep it restrained because as Denny mentioned you want to be sure the beer has plenty of body.