Strain isn't as important in a dark, higher-gravity beer vs. pitch rate, oxygenation, and temp. control. If you've got these down, most strains will happily ferment a 10% beer.
With that said, I dig the Scottish Ale strain (WY 1728) for big beers. Very neutral in the mid-60s, similar to 1056/WLP001 but more flocculent. I tried it after learning of several high-quality craft breweries using it as their house strain (Hair of the Dog is one I can remember now).
I've heard its more estery at high temps, but I haven't pushed it higher than 65F or so. Since its a flocc'er, slowly raising the temp. over a few days after high krausen (and being able to hold that temp until fermentation is complete) will help the yeast fully attenuate and clean up fermentation by-products.