I have used this yeast twice to make a classic american pilsner. I fermented around 60 deg. F. Both times my beer ended up having a fruity character to it. I did not mind it but it definitely did not have the clean lager character you would expect. Next time I make this beer I will either ferment cooler and/or use a different yeast.
I used this yeast once to make a CAP as well. I ferment my lagers relatively cool (high 40s to low 50s) and then usually lager at least a month. I thought the beer turned out fine with no fruity flavors, but received the comment from another local homebrewer that it was the first brew he had ever had, made with S-23, that didn't have a fruity character. While it was not a bad beer, I prefer a couple other lager strains from wyeast for my lager brewing. I keep the s-23 as backup in the case I have a starter go bad and need something to pitch on short notice.