I last tasted this vintage in 2015, when it first came onto our market. I was surprised to see the 2013 now, 2 years further along, and suspect it has something to do with sales flow rather than cellaring strategy. The smoke and leather in this blend of Cabernet Sauvignon, Petit Verdot, Malbec, Merlot, Cabernet Franc are still evident, but more pronounced with age, and the wine is now showing oxidative, OXO notes. Tannins are sticky and the spicing is 5-star. Drink now, either off the shelf or in your cellar, with Asian-spiced ribs.