Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Odyssey Day 20 2022 - Jima Winery
Jima Winery


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

Came to stir up the waters!


Why do we love it?

From the first sip of Odyssey Day 20, you will know that it has come to stir the waters! Following on from the winery's previous labels, we continue to wonder, which wine will ultimately be our favorite?!

Panagiotis Tzimas, a chemist-oenologist by profession, fell so madly in love with wine that he decided to take this love to the extreme. In 2013 he started attending the courses for the WSET Diploma, one of the most important titles in the field of wine worldwide, while at the same time he started to set up his own vineyard in Kalomodia of Arta. In the natural bay of Amvrakikos, created by the intrusion of the Ionian Sea, the soil is rich in clay, calcium and marine fossils. This type of soil is responsible for some of the world's most luscious and rich red wines. The vineyard is located just a few kilometers away from the bay with the roots of the vines approaching the soil with sea water, later expressing notes of iodine and minerality in the wine.

After an explosive collection of bottlings, the twelfth in a row surprises us differently. The label on the bottle, designed by an artist friend of the Jima family, is again captivating. Like staring at a painting and somehow travelling to the sea. The new adventurous Odyssey will take its rightful place next to the heroic wines of the estate and will enter with its head held high!

Odyssey Day 20 consists of Merlot and Cabernet Franc. The wine is fermented with selected yeasts and matures in 100% new oak barrique barrels (225lt). They bottle it unfiltered in limited bottles!

You can enjoy it fresh, or let it decorate your cellar. A little bit, or for the next 10 will be just as enjoyable!









Tastes Like

It has a deep purple color, while the nose is dominated by black cherries and blackberries. The aromas become even more complex, with the appearance of black tea, cedar and sweet spices, mainly clove. Hints of smoke add to the complexity.

In the mouth it is rich and austere, with lively acidity and firm (+) tannins well integrated. Its finish is long and dominated by notes of cocoa, iodine and graphite.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 14%
Origin Arta
Variety Merlot, Cabernet Franc
Aromas Black cherry, blackberry, black tea, cedar, clove, smoke
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No



Pairs with rib eye, 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


Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}