"More like wine" in what sense? In the fermentation? Flavor-wise, I find it comes out very tart which is not at all what I look for in wine.
When I've made cider, I get about an inch of gunk on top so there is something like a krausen, just not nearly as much as with beer.
As for yeast, I thought Nottingham made the best cider out of the yeasts I tried. I don't recall if I used Cote de Blanc. I know I used a wine yeast and a champagne yeast and maybe also US-05.
Cider is not my thing. Which is sad to learn after you ferment out about 20 gallons or so.
The ferment, especially, is closer to wine, but the flavor as well. It might be beery in alcoholic strength, but that's where any similarity to beer ends flavorwise. Tartness is a matter of whether and how we choose to deal with the malic acid and the apples that go in.
Notty makes a decent cider, but can also give a distinct peachy flavor, which personally I don't want in my cider.
Champagne yeast is good but extremely dry, about 0.992 guaranteed bone dryness.
I do like the sweet mead yeast in a cider, turns out pretty good.
I haven't used any of the so-called "cider yeasts" from any manufacturer, but based on everything I've heard, any yeast that says it's a "cider yeast" is pretty much garbage and I would NOT recommend. Funny ain't it. Kind of like WLP820, the worst lager yeast on the planet.
EDIT: Oh, and, by the way.... Belgian yeasts and saison yeasts will NOT make the cider taste "Belgian" or spicy or funky in any way. They will work just fine and make good cider, but don't expect them to give the phenols or esters that they do in beer. Once again, cider is not beer. The yeasts can't make all those same flavors in cider because the sugars and nutrients are all totally different.
Cider is my thing.