‘Tis the season – for warm days and more barbecues than you can count. Don’t worry, we got you: Jens' Tempranillo is dreamy with BBQ ribs, charred peppers, and juicy steak.
With Angel funding, Jen was able to use fruit from two different Victoria climates – including some of the oldest Tempranillo grown – and age in oak barrels to create a Tempranillo that’s rich and full of depth.
From ripe black cherry flavors to its poppin' peppery finish, Jen's Rebel red is the perfect companion to your grill station.
- Your 93% red from your favorite redhead is BACK! Everything Jen touches is gold, and Shiraz is her favorite grape... so this is warm, plummy perfection.
- Jen went to four different vineyards to make this smooth, ripe red. After pressing into steel tanks, she gave your Shiraz a kiss of oak for silky texture and a touch of spice.
- This is an incredible wine for less than double digits! Pop it open to breathe and open up about 1-2 hours before chowing down on savory dishes like pepper-crusted fillet or chicken tikka masala.
- Fresh, inviting and popping with bold citrus and kiwi fruit, your first-ever Rebel white is SO easy to drink!
- Jen had never made a Sauvignon Blanc until Angels came along. Thanks to an outpouring of RAVE reviews from her Angels down in Oz, this Young Winemaker of the Year got the green light to make some for the US, too! WOOHOO!
- Stock up with a few bottles and the house parties will follow. "It just loves to be served outside, on verandas, under the shade of a tree, by the pool or the barbie," Jen says. "It's a real crowdpleaser!"
- This distinguished Aussie Durif - aka Petite Sirah, will wrap you up in a rich, velvety blanket of dark, complex fruit.
- With Angels’ help, Jen got her pick of premium Rutherglen grapes from two super-low-yield vineyards – so every grape that went into this spectacular red is fully saturated with killer flavor.
- The BIG bold flavors of Jen’s Diamond Durif are perfect with a whole shoulder of lamb that’s been massaged with garlic, fresh rosemary and olive oil, then slow-cooked until fork tender.
This Australian Young Winemaker of the Year returns again with a gorgeous plum-colored Cab that’s full of blackberries, raspberries, a touch of licorice and a long, toasty finish.
The heavier rainfall in Northeast and Central Victoria made for an exceptionally amazing batch of grapes for this vintage – plump and rich, they add endless layers of rich depth to a crowd-favorite red.
From the careful fruit handling to her meticulous production process, there’s a reason why Jen’s Cab Sauv dwindles down to a big fat goose egg each year. And with the ideal growing conditions that played out for this vintage, you’ll want to snatch up a bottle quick.