Christos Kokkalis doesn’t need to be introduced anymore. Well, at least not in Germany where the Greek once lived and worked as a pharmacist. When he started his ambitious wine venture in the Peloponese region of Greece. Germany most naturally became his primary market for selling his wines. For those who do not live in Germany: Kokkalis started his winery in the 1990’s with the goal of creating a high-end Cabernet-Sauvignon from Greece that could rival the best French growths. His wine named Trilogia first came out in 1997 and soon earned lots of praise from the press and the wine-scene. His second wine Movia is a cuvée of Cabernet and Agiorgitiko, a Greek varietal. As a third wine, Kokkalis now produces a 100% Syrah. Read the rest of this entry »
Last weekend was awesome! Together with some friends I was lucky to be welcomed by Didier from Vimpressionistes in a cosy holiday appartment in the beautiful village of Château Chalon in the Jura region of Eastern France. First of all, to finally meet his beautiful baby-daughter but of course also to indulge a memorable blindtasting.
But don’t expect a Vin Jaune or Savagnin tasting here. That evening was entirely devoted to Read the rest of this entry »
Christos Kokkalis ist vor allem in Deutschland als der griechische Kultwinzer schlechthin bekannt. Der ehemals in Mönchengladbach lebende Apotheker hat sich im West-Peloponnes einen Traum erfüllt und mit visionärer Attitude als Autodidakt ein Weingut aufgebaut. Vor allem sein Top Rotwein Trilogia – ein reinsortiger Cabernet Sauvignon – fand viel Anklang in der hiesigen Weinszene. Read the rest of this entry »
Christos Kokkalis is known as one of Greece’s top winemakers; Well, at least for us Germans, because as far as I know, this Greek pharmacist who once lived in Germany and came back for realizing his dream of a winery only sells his wines on the German market so far. His Cabernet Sauvignon named Trilogia was thus solely acclaimed by the German wine scene as being able to play in the league of great Bordeaux wines. Read the rest of this entry »
