The odour and aroma of wine consists of about 600–800 components. Many of these compounds have been described with a range of odour/flavour sensations, even in more than one category, and often have differing flavour impressions, dependent upon their concentrations in aqueous solution or in the air-space above.
The odours and flavours in wine tasting are typically divided into groups, for example: Floral, Woody, Rustic/Vegetal, Balsamic, Fruity, Animal, Empyreumatic, Chemical, Spicy, and Etherish. [Bakker, J.; Clarke, R. J. Wine flavour chemistry; 2nd ed.; Wiley-Blackwell 2012]
What you describe as “strong taste of soot” probably belongs to the Chemical group, which is associated with synthetic chemical manufacture.
Typical compounds in this group that might be responsible for the soot aroma are volatile phenols:
3-methylphenol (tarry/leathery odour)
4-methylphenol (tarry/smoky odour)
2-ethylphenol (smoky odour, phenolic flavour)
2-methoxyphenol (smoky/woody odour)
A special substance that is believed to be responsible for a strong, petrolly kerosene-like aroma developed during aging is 1,1,6-trimethyl-1,2-dihydronaphthalene, which is formed from carotene breakdown.