Trivento Bodegas y Vinedos S.A.

Private Reserve 2018

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Malbec (100%) Valle de Uco, Mendoza, Argentina
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Trivento Bodegas y Vinedos S.A.
    Ruta 60 y Canal Pescara
    Maipu, Mendoza
    Argentina 5517
  • Juan Jose Gil, Brand Manager Trivento
  • Phone (54) 261 5862924

Intense bouquet of gently baked blackberries with hints of toast. Fresh, bright and lively with attractive blackberry fruit purity and supple tannins. The wine was unchanged when paired with food.

Bright, dark fruit aromas. The palate is deliciously savoury. There is a pleasant harmony between the wine and the food. I would like to see the wine with a couple of years of age.

Black berries, blueberries and black pepper spice. A stylish wine with finesse and elegance, lively acidity and a long fragrant finish. Bring this along to pot luck dinners and it will please many people and make you friends.

A lovely black current nose with bright berry fruit notes on the palate. Chewy rich tannins with hints of savoury and bramble notes. Wine is better with this dish as fruit comes out and tannins more balanced.

Full crimson, prune, plum, toast, medium to full bodied, quite firm structured tannins, tannin accentuated by the food.

Rich and ripe, black olive nose, savoury, with a nice fruit plushness on the palate, firm tannins, but the wine is balanced. The food component brings out a slight bitterness.

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos


  • 1 Duck breast/person, sous-vide at 57C
  • 1 Tbsp oyster sauce
  • 1 Tbsp maple syrup
  • 1 bag English breakfast tea
Parsnip puree, serves 4:
  • 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
  • 50 g peanut butter
  • Salt
  • ½ tsp garam masala
Radicchio, serves 4:
  • 1 radicchio, quartered, white (bitter) part removed, thinly sliced
  • 300 mL pomegranate juice + sous-vide duck broth, reduced to half
  • Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
  • Cook radicchio in reduced pomegranate syrup until the radicchio is wilted
Served with chive oil:
  • 1 bunch of chive, thinly cut
  • 50 ml olive oil, warm in microwave 10 s


  1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
  2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
  3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.

The John Marris Perpetual Trophy for a Non-Australian Wine of Outstanding Quality (other than Best Wine of Competition/Runner up)