JB Neufeld is a boutique winery located just west of Yakima, Washington in the small town of Wiley City. A labour of love founded by Justin Neufeld, a winemaker for Gilbert Cellars, it is named for himself, his wife Brooke, and his grandfather. The winery was founded as a way for Justin to experiment with different grapes from the Yakima region and explore the terroir of the region through the fruit. Justin says that this lets him maintain the “uniqueness of place” and concentrate on the grapes more than he would normally.
Their first batch of wine was only two barrels, which Justin and Brooke bottled and gave away at their wedding. It has since grown to include approximately 300 cases a year of high-quality Cabernet Sauvignon. This small batch concentration on a single varietal showcases how terroir can create two completely different wines just by changing where the fruit is grown. A true artistic approach to winemaking, Neufeld wine will grow to delight and has the potential to be some of the most sought-after wine from the region.
They source their grapes from a few different vineyards in their local viticultural areas including DuBrul Vineyard, which won Washington State Vineyard of the Year in both 2007 and 2009. Their source vineyards have warm climates perfect for deep rich red varietals. Their complex terroirs vary from steep rocky slopes to silty loam and volcanic ash. Justin combines the best aspects of each of these grapes to make his wines. He allows the grapes to complement each other to provide a full and balanced experience from nose to finish.
Notes and Reviews
Château Tasting
Dark coloured, ripe blackcurrant, cherries, and blackberries with pencil-shaving and toasty oak aromas. Finely balanced acidity with the fruit and alcohol, great density and freshness. This will be long-lived.
Product Details
| Vintage | 2014 |
|---|---|
| Grape Varieties | Cabernet Sauvignon |
| Viticulture | Conventional |
| Type | Red |
| Age of Vines | 20-30 years |
| Vinification | Hand picked, destemmed but not crushed, followed by cold-soak for 72 hours. Fermentation in one-ton vat with regular pigeage and remontage followed by racking into barrels for MLF and elevage. |
| Elevage | 31 months in French oak barrel (100% new) with an additional 15 months in bottle before release. |
| Production | 140 cases |
| Soil Type | Lower elevations consist of a silt loam deposited by the Missoula Floods. Higher elevations consist of silty loess soils deposited by wind. Recent studies suggest some of these wind deposits originated from Asia. |
| Website | http://www.jbneufeld.com/ |