And the candi sugar! Or at least special B. That caramel raisin and dark fruit quality is what makes a dubbel, for me anyways. Saisons are dry and peppery and can have a citrus fruit quality like you said. But if you use a saison yeast on a dubbel recipe (with candi and/or special B) it will strongly resemble a dubbel. Hell, I made a doppelbock one time with generous amounts of special B and it resembled a dubbel.