I've used WLP Zurich Lager yeast for the past three season, since it's a seasonal strain. Currently I've used it on the past 4 brews, by using the yeast cake from the previous batches. I ferment at 44F and hold it there for 1 week. After the 1st week I slowly raise the temp to 47 and hold for the reminder of the 2 weeks and the yeast handles those temp like a champ. From my experience with this strain I think the optimal temp range for this yeast is holding at 47F. I've always stayed under 47F during the first two weeks with this stain and the yeast ferments out in those 2 weeks. The first two batches I made this season were Oktoberfest beers with an OG of about 1.058 and the last two have been pilsners with an OG of 1.037- 1.043. The first batch produced significant amounts of fruity esters but it could have been attributed either to an initial low yest cell count (I used a pretty big started so IDK) or more than likely which I suspect was a 5 degree temp change.
I've noticed that the yeast throws out major fruity esters even when the the temp fluctuates by 5 degree in the first two weeks of fermentation. In my process I've have always had to give it a D-rest.
I personally think this yeast strain is yummy with malty bock style beers. However, the light pilsener I racked last weekend was exceptional.