From Prieur's two parcels, the 2013 Clos Vougeot was picked from October 8 and underwent a 20-day cuvaison. There are 13 barrels of which 9 are new. At the moment, the new wood is quite conspicuous on the dense, almost opaque nose: lush vanilla-tinged dark cherries and raspberry fruit. The palate is medium-bodied with dense, thickset tannins, quite muscular compared to other 2013s with a broody finish that grips the mouth. It is very introspective at present, and I am not sure I would have elected to use that level of new wood, but let's see how it develops.