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Casa Cadaval Padre Pedro Red 2010

Other Red Blends from Portugal
  • WE90
13.5% ABV
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13.5% ABV

Winemaker Notes

Bright, medium intensity ruby red color with purple hues. Intense ripe red fruit aromas with raspberry and cherry notes, combined with spice notes on the nose. Smooth and well balanced with a long finish on the Palate.

Critical Acclaim

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WE 90
Wine Enthusiast
Red-fruit flavors abound in this ripe and full wine. A blend of local grapes with Merlot, this has a smooth texture with tannins cushioned by the rich fruits. Touches of spice and wood give an extra complexity.
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Casa Cadaval

Casa Cadaval

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Casa Cadaval, Portugal
Casa Cadaval is a large estate located 60K north of Lisbon. Most of the estate is farmland and woods but 55 hectares are now planted with grapes and 40 more planned. The ambition of Casa Cadaval is to become one of the leading table wine estates in Portugal. They have planted Cabernet Sauvignon, Pinot Noir, and local grapes such as Trincadeira Preta. Enormous care is taken over the winemaking with judicious use of Portuguese and French oak casks.
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Portugal

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Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white wines of various styles.

The Duoro Valley produces full-bodied and concentrated dry red wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

Other dry wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.

The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

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Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

VOS7878_2010 Item# 125421