Living in the boonies, I use a lot of dry yeast. T-58 makes a fine saison. I did a back-to-back (T-58 vs 3711) about a year ago, and while it's not as complex as 3711, it hits most of the same flavor notes. The difference becomes much less apparent if you do anything to layer flavor, like dry-hopping, spices, or Brett.
T-58 does have a pretty narrow range in which I like it. I usually start fermentation at 60* and it'll peak around 64*. As you get closer to 70* it gets a lot more peppery/spicy, but it starts getting pretty fusel-y too. Over 70* and it's a fusel bomb (IMO).