Made from a judicious blend of Aragones, Trincadeira, Cabernet Sauvignon and Merlot grapes, the Casa Cadaval Vinha Padre Pedro 2009 displays a bright ruby red color, with intense ripe red fruit aromas of raspberry and cherry notes. The wine is fruity, well-balanced and has a persistent finish. This red wine should be served at 17 degrees Celsius with grilled or roasted red meats.