Vinodawg, I was not familiar with the Trio Red so I researched it. The wine is a blend of Cabernet Sauvignon, Syrah and Zinfandel. Sounds really interesting.
If you are going to skip the Sorbate, be sure that you ferment the wine to dry, i.e. SG in the low 0.990's. I very rarely use Sorbate in my wines but I am sure to bulk age all of my reds for at least a year. As far as tweaking is concerned, I have frequently taken one of the background flavors of a wine and enhanced it. In your case, according to the literature, you should get "Aromas of vanilla, red berries and black cherries and sweet flavors of ripe raspberry, chocolate and cherry." If you are feeling adventurous, you might try enhancing one or two of these with fruit concentrates. If you don't feel you want to risk this, please refrain. I would hate to have you do something that caused your wine to be less than expected.
Good luck!