(2013) >From Lolol, a cool, Pacific-influenced area of coastal Colchagua, a higher proportion (55%) is again fermented and matured in French oak, this time for six months. The cream and cashew of the oak dominates the nose, but the signature apricot and peach of the variety comes through very nicely, with little nuances of nuts and of spices. On the palate it is full and powerful, with 14.5% alcohol and plenty of ripe, rich concentration. The sweetness of fruit meets some alcoholic heat just in the finish. I guess whether you prefer this to the Reserva above depends on your liking/tolerance for the bigger style of Viognier, but I'd certainly drink more of the Reserva.