Cabernet Sauvignon, the noble red of Bordeaux, has long found a second home in Greece. First planted more widely in the mid-20th century, it thrives today in regions such as Atalanti, Drama, and the Peloponnese, where altitude and sea breezes help balance its power. In warmer zones, it produces rich, full-bodied wines with ripe black fruit, while cooler sites yield more elegant and structured expressions. Often matured in oak, Greek Cabernet shows depth and spice, and is used both in varietal bottlings and in blends—frequently with Agiorgitiko or Syrah. Its adaptability to Greek terroirs reveals how international grapes can take on a distinctly Hellenic character.