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Best Online Wine shop 2019 & 2020
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Rue Du Soleil Day Two - Jima Winery
Jima Winery

RUE DU SOLEIL DAY TWO - JIMA WINERY

  Greece / Arta
€27.30
€23.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

With intensity that 
even giant Greek wines would envy!

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Why do we love it?

Rue du Soleil Day Two Jima Winery puts Arta on the wine map for good and makes us wonder how Arta can be so reminiscent of Napa! This wine really excited us from the first moment, both with its New World style and the history behind it!

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 Rue du Soleil Day 2 Jima Winery which consists of Merlot (80%) and Cabernet Franc (20%). The wine ferments with selected yeasts and matures in oak barrels of 220 liters (50% new), for over 12 months. It is bottled unfiltered in only 1800 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).

Rue du Soleil Day 2 Jima Winery is enjoyable now but also in the next 5 -10 years.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has a 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 NV
Alcohol 15%
Origin Arta
Variety Merlot, Cabernet Franc
Aromas Plums, sour cherries, black cherries, blueberries, sweet spices, vanilla, cinnamon, cloves, liquorice, milk chocolate, leather, tobacco, cigar, lavender, evening primrose.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

RUE DU SOLEIL DAY TWO - JIMA WINERY

PAIR IT

with slow-braised ribs with spices and red wine sauce, a juicy burger with Jack Daniel's sauce, wild boar ragu with pappardelle, and pecorino cheese or with meatball spaghetti.

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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