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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87 pts. and median of 88 pts. in 40 notes) - hiding notes with no text | | | Tasted by chrisriddick on 11/10/2014 & rated 92 points: Deep ruby red color. Hints of sweet cherry with pepper finish. Excellent with tacos or just sipping. (2934 views) | | | Tasted by garvens on 6/1/2013 & rated 89 points: Nice full-bodied malbec. Held up very nice to Szechuan beef. (4015 views) | | | Tasted by Too much practice. on 4/21/2013 & rated 86 points: - Brick color and aromas of blackberry. It's in total harmony and has flavours of black currant with a medium body. Juicy texture with a medium finish - This is actually jolly good. Brilliantly balanced. Strong fruit - raspberry? really? Blackberry perhaps? Inky colour, firm tannins. I don't think I've had a good quality Argentine Malbec before, there's something to them. Enjoyed it with baked courgette, feta and lamb mince, but probably quite versatile. Has that backsweetness I enjoy too. Label cites 'plum' and 'tannins' and may even be telling the truth. (2769 views) | | | Tasted by Robajohnson1950 on 4/14/2013 & rated 75 points: ?High alcohol content. Not a smooth tasting wine. (2745 views) | | | Tasted by rdzyrdza on 2/17/2013 & rated 90 points: Taninos suaves, color violeta obscuro brillante, aromas afrutados, delicado al gusto con final largo, muy buen vino. (4145 views) | | | Tasted by jarospigliosi@gmail.com on 2/15/2013 & rated 87 points: The wine looks Ruby colored. The legs are Medium. It smells like Fig, Strawberry Jam, Mineral, and Light toast. It tastes like and Fig. The body is Medium/Full. The wine has Smooth texture. The wine finishes Medium. (3186 views) | | | Tasted by Rowchan on 1/8/2013 & rated 90 points: Mostly clear, dark purple with ruby red rim, rich in fine sediment, luscious tears.
Clean, med intensity, aromas of blackcurrants,vanilla, blueberries, mulberry, cinnamon, and a whiff of kimchi!
Dry, med + body,med + alcohol, low acidity, high tannins, med complexity, further tastes of dark cherries, tanned leather, almonds, and cinnamon. Unevenly balanced on the tannin side, but very nice long finish. A fine example of Malbec. (1576 views) | | | Tasted by lb_sakh on 10/5/2012 & rated 88 points: Not a specialist, but it tastes quite good. I will buy again. (3388 views) | | | Tasted by boodra on 7/28/2012 & rated 83 points: Very oaky and powerfull. Dark fruit, lots of sweet plums, chocolate and vanilla. Thick and low acid. Doesn't taste bad, just lacks freshness, wich makes hard to enjoy (2728 views) | | | Tasted by The Vinsider on 3/27/2012 & rated 90 points: Nice generous Malbec. Lots of ripe, lush fruit, good weight. (2238 views) | | | Tasted by Obalde on 2/6/2012: medium plus ruby (near purple). floral, eucalyptus, plum, pepper, blackberry. somewhat jammy and stewed. stewed fruits, primarily black cherry with some sourness. medium plus length. (2236 views) | | | Tasted by Ombibulous on 1/1/2012 & rated 84 points: There is good fruit flavour and a definite feel of alcohol (14.5%). Not dry and tannic enough for my taste. Pretty good but not outstanding. (1843 views) | | | Tasted by Deputy on 12/30/2011 & rated 87 points: Nothing wrong with it. Cooked a rib roast in it nicely and drank the balance. Not transcendent but good. (1789 views) | | | Tasted by msaxton123 on 10/29/2011 & rated 92 points: Robust flavor A sweeter Malbec without compromising the dry earthy qualities one would expect. Perfectly balanced with distinct chocolate rooted charcoal flavors. (1977 views) | | | Tasted by Rgrusin on 9/7/2011: Had to return bottle. The cork would not release. (2439 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By David Lawrason
WineAlign (12/7/2011)
(Trivento Golden Reserve Malbec, Luján De Cuyo, Mendoza red) Subscribe to see review text. | By John Szabo, MS
WineAlign (11/29/2011)
(Trivento Golden Reserve Malbec, Luján De Cuyo, Mendoza red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/14/2011)
(Trivento, Golden Reserve Malbec Luján de Cuyo Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Trivento Malbec Golden Reserve Lujan du Cuyo) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and JancisRobinson.com and Vinous. (manage subscription channels) |
| Trivento Producer websiteMalbec Varietal character (Appellation America)
One of the traditional “Bordeaux varietals”, Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends. Malbec is a finicky vine whose fruit is prone to rot and mildew in the cool, damp coastal climate of Bordeaux. But ask a Bordelais grower why there’s no Malbec around, and you’ll more likely get a dismissive shrug and sniff than a viticultural analysis. It is known in much of France as Côt, and, in Cahors, also as Auxerrois. There are in fact hundreds of local synonyms, since Malbec at one time was widely planted all over the country. Sensitivity to frost and proclivity to shatter or coulure (a disease that results in premature fruit drop) is the primary reason that Malbec has become a decreasing factor in most of France. Although plantings in the Medoc have decreased by over twothirds since the mid-twentieth century, Malbec is now the dominant red varietal in the Cahors area. The Appellation Controlée regulations for Cahors require a minimum content of 70%. Malbec is also planted in Chile, and there’s relatively little and recent acreage in California and Australia. It is usually blended with other red varietals in these countries. But Malbec truly comes into its own in Argentina, where it is the major red varietal planted. Much of the Malbec vines there were transplanted from Europe prior to the outbreak of phylloxera and most is therefore ungrafted, on its own roots. Sadly, over the years the bug infested Argentina, too, and vineyards are being replanted on resistant rootstock. Happily, the vines thrive in the arid climate of the Mendoza region in the foothills of the Andes. Made in the context of this South American nation’s Spanish and Italian heritage, it produces a delicious wine that has almost nothing in common with Bordeaux except the color. Argentines often spell it “Malbeck” and make wines from it that are slightly similar in flavor to those made in Europe, but with softer, lusher structure, more like New World Merlot. Another difference is that where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well. Successful Argentine Malbec growers claim that, in order to develop full maturity and distinction, Malbec needs “hang time” even after sugar levels indicate ripeness. Otherwise, immature Malbec can be very “green” tasting, without its characteristic notes of plum and anise. Malbec in Argentina has come to be appreciated for a spicy white pepper characteristic, the aroma of violets, and sweet, jammy fruit. It is a seductive wine that is typically warm and generous in the mouth, with plenty of flesh, and very appealing when young. Almost always producing a ripe and fruity, even plummy wine, Malbec can take oak aging or show well without it; it’s juicy and quaffable when young but can benefit from aging, developing an intriguing complexity with time in the bottle. It can range in price from as little as $7 to more than $75. The true potential of Argentine Malbec, and indeed in the entire spectrum of Argentine wines, is demonstrated by the fact that many of the world’s most renowned winemakers have come to Argentina to make wine. Both the legendary California winemaker Paul Hobbs, and Michel Rolland of Bordeaux, one of the world’s most famous winemakers, have created very high-end Malbecs. It may be the Italian component in the country’s mixed Latin family tree that fosters the fact that Malbec is an exceptional companion with a broad range of food. Its well-balanced fruit-and-acid profile makes it a natural with rare beef (bear in mind that Argentina is cattle country), but it’s just as good with simple fare from burgers to fried chicken. With its natural balance, good pairings include: cajun cuisine, calzones, cannelloni with meat, poultry, vegetable couscous, steak creole, Greek cuisine, deviled eggs, hummus, Indian cuisine, leg of lamb, Mexican cuisine with meat, pâté, spinach soufflé, and hearty pasta. For cheeses, think of harder styles that are either waxed or oiled, such as Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l’Eveque, Gruyere, Manchego, Cantal, Comte, old Gouda, old Cheddar, Baulderstone, Beaufort, Leicester, aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, and Mizithra.Argentina Wines of Argentina
Argentina has been making wine since the 1500s, tracing its wine heritage back to Spain, France and, perhaps surprisingly, Italy. Italian immigration is second only to Spanish in Argentine culture, and the flavors of Italy show up strongly in the nation’s wine, food and cultural tradition. Historically, Argentina has kept much of its wine consumption at home, drinking most of the wine it makes. But we are now seeing more very serious Argentine wines north of the border, and Malbec is leading the movement. The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean mountain range along over 2,400 km; from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land. In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health. Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine. Due to the low rain regime, irrigation is necessary. Water comes from the Andean range thaw, descending in the shape of rivers to become channels or ditches. Undoubtedly, the combination of these factors turns Argentina into a veritable oasis for the highest quality wine-making. Nevertheless, there is still a long way to go. Wine-making in Argentina, at the level that it achieves today, has a young history that goes back to a little more than 10 years ago. Technological progress, investment and some farsighted businessmen enabled a determining transformation. The province of Mendoza is the most traditional area in the viticultural industry, and is diverse enough to be divided into zones, according to their significantly different weather, height and soil characteristics. These include the Northern Zone, which is suitable for fruity whites and young reds, at a height from 600 to 700m; the Eastern Zone, with a height ranging from 600 to 700m, and the most productive zone in the province; the Uco Valley, a zone of colder weather and higher altitudes (between 800 and 1,400m over sea level); San Rafael, with heights ranging from 450 to 800m; and the High Zone of the Mendoza River, with heights ranging from 800 to 1,100m over sea level and various microclimates, this is the zone where almost all noble varieties have easily become adapted. It is a region that is remarkably well-suited to vine culture, protected from the Pacific’s cooling influence by the Andes and enjoying a long summer of cool nights and warm days, with a dry summer climate but plenty of water available from the region’s rivers. Malbec in particular is outstanding from this area, and it has clearly emerged as the star, the darling of both consumers and critics.Mendoza Wines of MendozaLujan de Cuyo Luján de Cuyo (Municipalidad de Luján de Cuyo)
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