I've used this once in an English Bitter... a recipe for which I've tried various yeast strains. My impression was this: Despite it's reputation, this can be a good yeast to use if appropriate measures are taken to compensate for its "short-falls". I.e., mash at 149°F, replace some of the base grain (maybe 3-5%) with a type of sugar (corn sugar, table sugar, Lyle's Golden Syrup, etc.), and use gelatin after fermentation.
Taste-wise, it had a nice English fruity character to it with some residual sweetness, but the fruitiness was not very unique (if that makes any sense). Compared to, for example, White Labs Burton Ale yeast, which has a distinct, almost pear-like fruitiness, Windsor has sort of a generic fruitiness... an analogy is like drinking a cheap mixed fruit juice cocktail compared to a "gourmet" 100% single-fruit juice.
I'm not averse to using it, but I won't make a point to use it again either.