I like it. It made a blue-ribbon winning English brown ale for me a few years back. I also used it in a good IPA, in recent memory.
I've got a dark bitter conditioning at the moment that I used windsor in. Despite mashing very low and using 13% invert, I still only managed to get 70% attenuation. It's been ages since I last used it so can't comment on the flavour, I forgot to taste a sample when I bottled it. When I checked the gravity about a week in the fermentor it tasted very fruity though. So yeah if you want a lot of residual sugars left then go for it
