I have never used WLP013, so take my opinion with a grain of salt, but...
I used windsor yeast once and I was very disappointed with it. Very poor attenuation and flocculation. I wound up pitching S-04 on it to finish it off. It wound up much cloudier than I would have liked, and tasted weird. The taste could have been due to other factors, but regardless, I don't plan to use windsor again anytime soon.
Based on the description of WLP013 including the word "dry" and listing "medium" flocculation, I don't think windsor would really fit the bill. I'd go with S-04 if I were you. If you can get Nottingham, that'd likely be a good choice as well.