2017 Wolf's Breath Not Dead Yet Nebbiolo

Pyrenees, VIC

Bold, structured Malakoff vineyard Nebbiolo made during a near-death experience.



About The Wine

Dan Jacobson is a Sydney-based wine guy. He's been a sommelier, wine distributor for small artisan labels, and now, a winemaker.

Dan had it in his mind he would make a Nebbiolo in 2017. With the help of star Victorian winemaker Ben Haines, Dan secured a small parcel of fruit from the famed Malakoff vineyard.

Then, tragedy struck. Dan contracted both Meningitis and Encephalitis just two days after processing the fruit. He was hospitalised and in a coma, his partner was told to start planning for a funeral. A few days later, thankfully, Dan pulled through, hence the name of this debut release.

He was intending on making a bright, smashable style of Nebbiolo, but with an extended recovery and life getting in the way, this end up spending three years in barrel on lees. The finished wine is firm, structural and savoury. It's not the jubey little summertime smasher he was looking for but it seriously good to drink.

Dan Jacobson
Dan Jacobson
Yarra Valley, VIC
Additional Info

From The Producer

Fruit sourced from the Malakoff Vineyard, 20% whole-bunch CabMac for 10 days, the rest whole-berry. CabMac parcel destemmed at 10 days and added to the rest of the ferment (all indigenous), and left on skins for 28 days, then pressed off into 1 barrique and 1 puncheon, for MLF. Left on lees for 3 years in barrel before bottling. Only 10 parts SO2 added at the end of Malo to balance out the pH, then nothing else, including at bottling, unfined and unfiltered just racked twice prior to bottling.

Blend : Nebbiolo (100%)
ABV : 13.5
Closure : Crown
Drink Until : 2025
Bottle Size : 750ml

The Nebbiolo
The Nebbiolo
Pyrenees, VIC
Expert Reviews

Critic Reviews

The Wine Front

"It has an old wood riserva feel, steeped dark cherries, spice, mint and liquorice, and curiously, comes up a little fresher and more perfumed as it sits in glass. It’s almost cool feeling, but warm in spice, poached strawberries and something of a porty fruit profile, with fine dusty husk-like tannin, walnut and leather, and a grainy finish of solid length. It’s an interesting wine, kind of old school in feel, but has merit. Nebbiolo is resilient, and resilience is a good attribute to have." - Gary Walsh (The Wine Front)


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