The yeast you choose may result in subtle differences to the end result BUT the main influences to your finished wine will be the fruit/raw ingredients you use. As a general rule there is not a yeast for a particular fruit. Dark fruits may benefit slightly from using a red wine yeast in that you may get more colour extraction and stability. If you don't know what yeast to use, get EC1118 or Premier Cuvee which both provide a robust, neutral ferment.
There is a helpful chart at Winemaker Magazine (we do not stock all the yeasts on the chart).
For all wine, stuck ferments, secondary fermentations, spirits, mead, cider and ginger beer.
Selected for use in the production of rum and other cane-based spirits.