Excelsior Cabernet Sauvignon 2002 (South Africa)
This nasty wine had hints of burned yeast with overripe cherry cough syrup flavors and a slight sickly sweetness to it. 30 minutes of decanting did virtually nothing to improve the flavor. A very bad imitation of a cheap Australian wine developed for the American export market.
dcr
"burned yeast"-I've had wines that had a char like component from excessive contact with highly toasted oak--but what the heck is burned yeast?
I think there was an odor of yeast and a charcoalish smell.
dcr
What wines do you perfer may I ask?
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