yeast for an apple beer

[spgriffin]

I have made an Amber Ale with Cider before; twice now. Its basically 80% amber ale with some munich and 60. The other 20% is a fresh cider. I typically use American II for this, but growing old of that yeast for this beer. Next time, I want to use either a Belgian strain or maybe a cider yeast. Thoughts? Please tell me why you would choose a certain yeast as the flavor profile is what I am after. Tart, medium mouthfeel and if dry at all -only at the backend.