The 2013 Viognier had 20% of its volume fermented and aged for six months in barriques, while the rest was kept in stainless-steel vats. There are smoky and spicy aromas from the oak, in fact it feels oakier than the 2015, which had just been bottled. Those exotic aromas have disappeared and it somehow feels more redolent of the élevage than the grape variety, with notes of toffee and smoke. The palate feels quite polished, quite spicy and ready, finishing slightly bitter and dry. I'd drink this sooner rather than later. 21,801 bottles produced.