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Best Online Wine shop 2023
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Age D'Or Day Eight 2020 - Jima Winery
Jima Winery


  Greece / Arta
ADD TO CART At your doorstep in 1 - 3 days

New World / Californian style, artwork label and total production of 1,900 bottles!


Why do we love it?

Age D'Or Day Eight - Jima Winery is the day after Adagio that we know how much you loved it. This wine really excited us from the very first moment, both with its New World/ Napa style and its beautiful and special label!

Things are as follows. Panagiotis Tzimas is a chemist-oenologist who fell in love with wine and decided to reach the limits of this love. In 2013 he started planting and setting up his own vineyard in Kalomodia, Arta. At the same time, he started attending classes for the Diploma WSET, one of the most important titles in the field of wine, which he won a few years later. Having acquired the know-how and recognizing the soil potential of the area, he decided to plant Merlot and Cabernet Franc.

The vineyard is located a few kilometers away from the Amvrakikos gulf and so the soil is rich in clay, calcium, and marine fossils. This type of soil is responsible for some of the most robust red wines in the world. So is Age D'Or Day Eight - Jima Winery which consists of Merlot (85%) and Cabernet Franc (15%). The wine ferments with selected yeasts and matures in oak barrels of 225 liters (40% new), for over 12 months. It is bottled unfiltered in only 1900 bottles, with a label created by an artist, a friend of the Jima family. The label every year will be a different piece of art since Panagiotis Tzimas believes that every year is unique (and he is right).

Age D'Or Day Eight - Jima Winery is enjoyable now but also in the next 5 -10 years.









Tastes Like

It has deep purple color and an intoxicating nose, full of plums, sour cherries, black cherries, blueberries, and sweet spices such as vanilla, cinnamon, cloves, and licorice. Hints of milk chocolate, leather, tobacco, cigar, lavender, and evening primrose complete the complex set.

In the mouth, it is rich, with crisp acidity and moderate (+) but ripe tannins. Ripe black cherry, blueberry, plum, and blackberry are framed by notes of pepper, vanilla, cinnamon, cocoa, cedar, tobacco, and eucalyptus.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13.5%
Origin Arta
Variety Merlot, Cabernet Franc
Aromas Plums, sour cherries, black cherries, blueberries, vanilla, cinnamon, cloves, licorice, milk chocolate, leather, tobacco, cigar, lavender
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No



Pairs with rib eye, short ribs with red wine and spices, dry aged beef burger with bacon and smoked bbq sauce

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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