Similar here and far from one dimensional. I get fruit, pepper, and this woodsy, cassia type thing that I could see some call earthy. I would call 3711 one dimensional tho. Quick, dry, but blah. I can see it working with a spice or fruit version.
I tend to think the magic is formed early on so maybe you missed out? You owe it to yourself to try solo Blaugies before ruling it out.
I was looking at some old brew notes (Nov 2011) for a Kaffir (lime leaf and ginger) Saison, which is the only time I brewed solo 3726 or ever even used it before, and at that time fermented one bucket with the 3726 (77F pitch eventually up into low 80's), and the other bucket with 3711. I kegged the 3711 batch and bottled the Blaugies batch - both of which attenuated well.
I recall that what has been stated here is true, namely that the 3726 was flavorful and enjoyable more so young, and had a smoother fruitier profile than the 3711 (no surprise there), but that after probably a year in the bottle, it became uninteresting. My notes said that at kegging the 3726 had a smooth, lemony, vinous flavor if that sounds at all familiar at lower ferment temp.
Anyway, I'll drink this current batch more quickly, and straight from the kegerator after maybe 2 weeks conditioning.