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?

"BFSON" > wrote in message
...
> "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?