Well, be aware it won't be as clean as, f. ex., M76 or Diamond, even if fermented cool.
That's why I use S-23 only in those styles where a slight ester whiff is expected to be present (in Austrian, Polish and Bohemian Lagers, never in German or Scandinavian).
At those temperatures that you refer I was getting beers very pleasant and spot on the style (actually, the Wiener Lager I made last year with S-23 turned out the best one of circa 270 batches I've ever brewed). A bit of fruity esters was obviously present but not excessive, intrusive or overwhelming.
For Märzen, me personally would choose a Bavarian, not a Bohemian strain, as historicaly Märzen is, so to speak, a "Bavarian beer with an Austro-Hungarian grist", unlike the rest of Bavarian beers, that were either dark (Dunkel) or pale (Helles). Anyway, S-23 is a great choise for the style as well.