I wasn't originally planning to dry-hop, I hadn't with previous saisons. I googled the idea (saison/wakatu/dry hop) and stumbled across a couple of interesting and encouraging blogs by "PhDinBeer":
Dry-hopped Wakatu Saison:
"Aroma is strong, lime, peach, a little yeast….yeah, this is a great smelling beer. 5 out of 5 on the aroma."
"I’m in love. Wakatu (waktu) is an amazing hop in the citrus family of hops. The aroma is great, the flavor is great and it goes well into a saison. I’ll definitely be making this one again."
"So these are some cool hops. They aren’t as aggressive as some hops but overall they are pretty nice for a light fruity hop. I would definitely use them again in an upcoming beer (I already have). They are pretty delicate and probably should be out in front, anything too aggressive would easily overpower them. I think a basic saison would be a good pairing for these hops, or maybe a little sorachi ace. I’ve done a Dupont saison with these hops that turned out nicely. "
I recall reading that article you shared previously. For me it get's off on the wrong foot with what I consider to be a rather cringe-worthy title followed by a "humerous" anecdote, the basis of both being made on the mispronunciation of "Wakatu" (i.e. "whack"). Perhaps it's unreasonable for me to expect beer bloggers to be familiar with Maori vowel sounds and diphongs!
I also note this rather outdated article states: "Wakatu is now the most popular variety in New Zealand. It accounts for about 40% of all domestically grown hops."
That situation has changed drastically in recent years - the harvest figures for both Nelson Sauvin and Motueka now lead by a significant margin.
As for my Dry-hopped Wakatu Saison - only time will tell! My OG was spot-on and fermentation is now well under-way at 28ºC.