From time to time, I receive wines samples from wineries or their public relations agencies for review.  I feature such samples on here on #WineWednesday Review. This week I’m featuring the 2013 Bodegas Trivento Amado Sur.

The Winery

When in the mid-1990s Concha y Toro, Chile’s leading wine producer, announced its successful purchase a collection of vineyards (now accounting for 3,185 acres) in the Mendoza region of neighboring Argentina, there was little doubt on either side of the Andes that change was in the air. Wind is an agent of change, so it was only fitting that the new venture was named “ Trivento” (Three Winds), a whimsical reference to three winds that sweep through Mendoza and are such a distinguishing feature of the region’s climate and environment.

Trivento’s principal vineyards are located in the Uco Valley, Maipu, Lujan de Cuyo, San Martin and Rivadavia districts of Mendoza, a region that exemplifies the advantages of high-altitude viticulture.

Significant differences between day and night temperatures help minimize the risk of pests and disease.  Vineyards that barely receive 8 inches of rainfall a year are irrigated with natural snow melt from the Andes.

With the release of Amado Sur Malbec, Trivento became one of the first Argentine wineries to experiment in a significant way with blends.

The Wine

The 2013 Trivento Amado Sur is a Malbec based blend of 70% Malbec, 20% Bonarda, and 10% Syrah

Each variety is separately fermented in stainless steel tanks.  The separate wines are aged for 8 months in French oak barrels. After assemblage, the wine is aged for 6 months in stainless steel and then further aged in bottle for 5 months prior to release.  Retail $15

My review notes follow:

Opaque violet color with mixed black fruit, licorice, and low-key spice and cedar wood aromas. On the palate it’s medium-bodied with good acidity, ample fruit, and soft tannins with black currant, black cherry, plum, vanilla and a hint of spice flavors. Medium finish.  Very Good; 86-88pts

Pair with: Rich dishes and roasted meats including lamb, beef, and pork. It would be great with a hamburger too!

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Wine provided as a sample for review.  Many thanks to Excelsior Wine and Creative Palate Communications

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Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.