A descendant of the varieties Cabernet Franc and Sauvignon Blanc, the Cabernet Sauvignon, is undoubtedly the most famous and widely planted grape variety in the world. In our country, it ranks among the highest in terms of plantings and is the leading international variety. But what makes it so special? Certainly, its name has become synonymous with some of the most renowned and expensive wines globally, and it aligns with the trend of the past decades for dense, robust, and imposing wines.
Its global popularity has earned it a place alongside many indigenous varieties around the world, lending some of its commercial appeal to each varietal partner. This is how some of the most famous blends of Cabernet Sauvignon outside of France were born, such as the Italian Super Tuscans. Similarly, in Greece, most indigenous red varieties have been combined with this irresistible phenomenon known as Cabernet Sauvignon, resulting in some of the country’s most commercially successful and notable wines.
It is a particularly productive plant and is late-ripening, making it vulnerable to autumn rains. In Greece, it is cultivated in most wine-producing regions, from Crete to Thrace, and from Epirus to Thessaly. The first vines in Greece were brought in the late 1950s by Evangelos Averoff, who planted them in the mountainous vineyards of his hometown, Metsovo. Almost simultaneously, it was cultivated in Messinia and quickly spread to other areas, marking a new era for Greek wine.
Due to its rich color and high phenolic potential, it is not a difficult variety to vinify. Classic red winemaking techniques are applied, and aging in barrels suits it as well as few other varieties. There are no restrictions on the origin or type of oak used, as the strong character of the variety has nothing to fear from the intense characteristics of a new barrel or a strong “toasting” of the staves.
The wines exhibit rich aromas of black fruits, cassis, and also “green” characteristics, with the classic note of green pepper being more pronounced when it fails to ripen fully. When aged in barrels, it acquires elements of vanilla and smoke, while during bottle aging, its characteristics become more mature, revealing notes of dried fruits, wet leaves, coffee, and chocolate. These are gastronomic wines that pair perfectly with bold grilled meats.
It is part of the blend of wines from the region of PDO Melitona Slopes and is permitted in over forty Protected Geographical Indication wines.