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#1 Post by Justin Neufeld » January 8th, 2018, 3:30 pm

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Our Beginnings
I am Justin Neufeld. Since the moment I became interested in wine I knew I wanted to start my own winery. As I learned more about viticulture and enology the more I became obsessed with the process, rather than the product. That’s the inspiration for me as a winemaker, perfecting the process. I would also have to say that my wife was the impetus behind getting our label started. I didn’t know how I was going to pay for it or how to begin but my wife, Brooke, convinced me that we would find a way and to just go for it!

Our Philosophy
One of my favorite aspects about wine is how the same variety, made by the same person, in the same ‘style’, but from two different vineyards, can make two totally different wines. I really don’t like to use the word terroir, but I haven’t come up with a better term yet… I will let you know when I do! This interest became JB Neufeld.

Our Wines
The focus of this project, JB Neufeld, is maintaining that uniqueness of place. It forces me to concentrate much more on the Cabernet Sauvignon fruit than I might normally, in order to find its qualities and how to enhance them and make a more interesting wine. I am fortunate to source our Cabernet Sauvignon from some of the best vineyards in Washington State, which makes this project that much more exhilarating and challenging.

I'm glad to discuss these topics and any other questions you may have. Thanks, Justin & Brooke

[resizeableimage=800,250]http://www.jbneufeld.com/assets/homepage-image.jpg[/resizeableimage]
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#2 Post by Scott Wi3gand » January 12th, 2018, 6:59 pm

JB Neufeld is without a doubt my favorite producer in Washington. Justin and Brooke are also some of the nicest people that I know. I’m very excited for Berserkers to try these wines. Justin has a vision for his wines with this project that really speaks to my palate. If you like WA Cabernet, you will probably really like these.

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#3 Post by Glenn L e v i n e » January 13th, 2018, 3:00 am

We like some WA St Cabernet Sauvignon wines but style is everything.
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and negotiant in Napa Valley, CA

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#4 Post by Chris C a r y » January 13th, 2018, 1:53 pm

I'm very excited for my friends (and neighbors) Justin and Brooke Neufeld who are newbies to BD, but not to me and anyone who has heard me sing the praises of their wine for the past 7-8 years. You hear this a lot, but the Neufeld family are first class people, and I am really happy to see them succeed.

brig campbell won a bottle of their wine from me in an OCPFW event ~5 years ago, when the ante was a bottle in the $25-30 range, so he's a fan too. I'd describe the house style as a restrained and balanced, where the Cab needs a few years beyond release to strut its stuff. If opening young give it 4+ hours or even an overnight slow ox. I know the wine will show well, and for me at least, is in the price range that makes going long on a full case a bargain. I am actually a vintage (maybe 2) behind on stocking their wines, I'm loaded up through 2012 vintage, so will be a buyer on BD.

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#5 Post by brigcampbell » January 14th, 2018, 12:33 pm

Just had the 2010 for Xmas. How's that for saving for a special occasion!
  • 2010 JB Neufeld Cabernet Sauvignon - USA, Washington, Columbia Valley, Yakima Valley (12/25/2017)
    I picked up this bottle in a poker game. Recommended by Chris as it was his buy-in so I chose it first. Good call. Red/dark maroon color and good clarity. Big fat legs run down the sides of the stem. Cassis aromas and a beautiful baking spice. Medium weight with oaky red fruit and cassis. Medium acidity and fine gritty tannins. Good balance and very long finish. Paired with beef wellington for Xmas dinner.
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#6 Post by Justin Neufeld » January 15th, 2018, 5:41 pm

Thanks for the kind words you guys! I really appreciate it and I'm looking forward to the 27th!
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#7 Post by Justin Neufeld » January 15th, 2018, 6:02 pm

Glenn L e v i n e wrote:We like some WA St Cabernet Sauvignon wines but style is everything.
Glenn, style should be everything! My goal is to show what the fruit has to offer first. I try not to force it to be something that its not. I want the fruit in front of the oak, I dont want a 'heavy' wine that feels heavy because its really just sweet. I dont want a wine that makes you smell ethanol when you are trying to taste the food. I could go on, but I will spare you. Essentialy I'm striving to make a complex, balanced wine without being too heavy handed. I hope to hear whether you think I came remotely close to my goals! [cheers.gif]
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#8 Post by brigcampbell » January 15th, 2018, 6:41 pm

What about the oak program? What's your goal there? New versus neutral? Time in barrel?

FYI - WBers were requesting more small lot WA cabernet for BD. Actually, I don't think we had any...

But when I reached out to a few people for suggestions JB Neufeld was mentioned a couple of times. Justin has been a WB lurker for quite a bit. Seemed like a good fit.

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#9 Post by Justin Neufeld » January 16th, 2018, 2:44 pm

brigcampbell wrote:What about the oak program? What's your goal there? New versus neutral? Time in barrel?

FYI - WBers were requesting more small lot WA cabernet for BD. Actually, I don't think we had any...

But when I reached out to a few people for suggestions JB Neufeld was mentioned a couple of times. Justin has been a WB lurker for quite a bit. Seemed like a good fit.
Thats funny.......I'm a total lurker. I like to keep tabs on what people are saying about various producers. Anyway, to answer your question about oak.

I will start by saying that I love oak....good oak, not bad oak. An analogy I've used in the past is that oak is to wine what butter is to food. Please bare in mind that like all analogies, its not a perfect one, but hopefully will help get my point across. Some dishes call for butter, while others do not. Just as some wines call for oak, while others do not. The roll of these components in both situations is to add aromatic complexity, texture, weight and flavor WITHOUT overwhelming the actual food/wine. In some dishes, butter would ruin what they are and would not create a harmonious experience, just as oak can in some wines. However, some dishes become more complex and interesting with butter, just as oak can do in some wines. Ashamedly I admit, I might love Cabernet Sauvignon because of my love of oak. For me, Cabernet Sauvignon is a variety that is enhanced with oak. It can take the oak on and become a more balanced wine, without losing its terroir, identity, sense of place, whatever the kids want to call it these days.

However, as I alluded to above, there is good oak and bad oak. The analogy to me would be like trying to substitute margarine for butter. For me and what I like, I've found 'good oak' to be a barrel that typically has a lighter toast. Its less aromatic and sweet, but it offers up a wonderful tannic spine. Oak has tannin, albeit they are slightly different molecules than those tannins found in grapes. That tannic spine goes right down the middle of the palate and extends out into the finish, helping to lengthen it. Then imagine putting down on top of that, the fruit of the wine. The two meld and the oak fuses into the palate of the wine, filling in any gaps that may have been present. With time, that fusion becomes almost seemless, and the result is a Cabernet Sauvignon that is smooth and balanced. At least thats how I picture it in my head.........

On average, I use about 60-80% new french oak, depending on the vineyard. My coopers are Boutes, Sylvain and Taransaud. The wines are in barrel for about 22 months and are blended about 4 months prior to bottling. When my budget allows, I want to start replacing some of the neutral oak barrels with cement tank. Hopefully I will begin that transition this year. The goal there is retention of aromatics and purity of fruit.

It seems these days there is more talk about the negative impacts of oak in wine and it seems, in some cases, easier to just say you dont like oak. I guess thats kinda like saying you dont like butter.....period. Who doesnt like butter??
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#10 Post by Brandon J. » January 23rd, 2018, 7:16 pm

Unfortunately it's a rarity for a winemaker to use substantial new oak well (for my palate). Burgundy seems to manage substantial new oak just fine but those wines are meant to seriously go the distance and are at times inaccessible for the first ten years.

Are your wines made for long term aging? Short term enjoyment? Somewhere in between?

I love Washington Cab but I don't like smelling sweet, toasty chocolate etc on wine usually.
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#11 Post by dsGriswold » January 24th, 2018, 12:41 am

Chris has been signing the praises for some time and he makes some pretty good wines himself, so looking to dab the toe in for a taste. [cheers.gif]
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#12 Post by Justin Neufeld » January 24th, 2018, 9:04 am

Brandon J. wrote:Unfortunately it's a rarity for a winemaker to use substantial new oak well (for my palate). Burgundy seems to manage substantial new oak just fine but those wines are meant to seriously go the distance and are at times inaccessible for the first ten years.

Are your wines made for long term aging? Short term enjoyment? Somewhere in between?

I love Washington Cab but I don't like smelling sweet, toasty chocolate etc on wine usually.
Hey Brandon, thanks for the question. I would say, based on what I like, my wines will drink at their prime around 4-6 years after bottling, so I guess that would mean somewhere in between. My 2014 vintage, which is what will be offered, is probably my most approachable vintage right out of the gate. I've found the best way to drink my current releases is to pour myself a small glass, then put the cork back in and let the bottle sit over night, the wine will be drinking better the following day thru the 3rd day. I would describe my wines as being more floral, than fruit driven and the oak as being more structural, than aromatic. I would consider toasty chocolate a flaw. Hope that helps. Thanks for looking!
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#13 Post by Justin Neufeld » January 24th, 2018, 9:06 am

dsGriswold wrote:Chris has been signing the praises for some time and he makes some pretty good wines himself, so looking to dab the toe in for a taste. [cheers.gif]
Thank you for the support Dennis!!
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#14 Post by Scott Wi3gand » January 24th, 2018, 10:13 am

Brandon J. wrote:Unfortunately it's a rarity for a winemaker to use substantial new oak well (for my palate). Burgundy seems to manage substantial new oak just fine but those wines are meant to seriously go the distance and are at times inaccessible for the first ten years.

Are your wines made for long term aging? Short term enjoyment? Somewhere in between?

I love Washington Cab but I don't like smelling sweet, toasty chocolate etc on wine usually.
To piggy back off of what Justin said, I’ve never tasted chocolate notes in his cabs. I think chocolate belongs in milkshakes and would not enjoy that. A characteristic I find very appealing in Justin’s wines are the aromatics and while they do have some ripe fruit character, I’d say they are much more intriguing because of the other herbal and floral layers.

Each of the Cabs have different qualities and even though the Red Mountain fruit gets the most attention, but his wines from the Yakima valley have very nice aromatics and make very lovely Cabs.

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#15 Post by Justin Neufeld » January 24th, 2018, 10:28 am

Scott Wiegand wrote:
Brandon J. wrote:Unfortunately it's a rarity for a winemaker to use substantial new oak well (for my palate). Burgundy seems to manage substantial new oak just fine but those wines are meant to seriously go the distance and are at times inaccessible for the first ten years.

Are your wines made for long term aging? Short term enjoyment? Somewhere in between?

I love Washington Cab but I don't like smelling sweet, toasty chocolate etc on wine usually.
To piggy back off of what Justin said, I’ve never tasted chocolate notes in his cabs. I think chocolate belongs in milkshakes and would not enjoy that. A characteristic I find very appealing in Justin’s wines are the aromatics and while they do have some ripe fruit character, I’d say they are much more intriguing because of the other herbal and floral layers.

Each of the Cabs have different qualities and even though the Red Mountain fruit gets the most attention, but his wines from the Yakima valley have very nice aromatics and make very lovely Cabs.

Thanks for the comment Scott. That brings up a point I never mentioned earlier. Typically, my blended Cab. Sauv. has about 40%-60% Red Mountain fruit. Red Mountain is known for its broad, somewhat grippy, tannin profile. I use that fruit as the foundation for the blend. The upper valley sites are typically cooler sites, which offer up some herbal and floral notes. Their tannin profile is somewhat chalkier and it helps round out the edges of the Red Mountain profile. The goal is that you end up with a more balanced cab on the palate and more complexity and dimension in the aromatics.
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#16 Post by Rolf Winterthur » January 24th, 2018, 10:36 am

I had the 09 Dubrul for New Year's eve. I can honestly say I wasn't left wishing that had I opened anything else. I popped the cork and put back in the night before.
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#17 Post by Justin Neufeld » January 24th, 2018, 10:51 am

Rolf Winterthur wrote:I had the 09 Dubrul for New Year's eve. I can honestly say I wasn't left wishing that had I opened anything else. I popped the cork and put back in the night before.
Awesome, 2009 seems like an age ago! Glad to hear it was showing well. It was a hot and fast harvest. My cooler sites like Dubrul do well in hot years. [cheers.gif]
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#18 Post by P Intag » January 24th, 2018, 1:07 pm

Justin Neufeld wrote:
brigcampbell wrote:What about the oak program? What's your goal there? New versus neutral? Time in barrel?

FYI - WBers were requesting more small lot WA cabernet for BD. Actually, I don't think we had any...

But when I reached out to a few people for suggestions JB Neufeld was mentioned a couple of times. Justin has been a WB lurker for quite a bit. Seemed like a good fit.
Thats funny.......I'm a total lurker. I like to keep tabs on what people are saying about various producers. Anyway, to answer your question about oak.

I will start by saying that I love oak....good oak, not bad oak. An analogy I've used in the past is that oak is to wine what butter is to food. Please bare in mind that like all analogies, its not a perfect one, but hopefully will help get my point across. Some dishes call for butter, while others do not. Just as some wines call for oak, while others do not. The roll of these components in both situations is to add aromatic complexity, texture, weight and flavor WITHOUT overwhelming the actual food/wine. In some dishes, butter would ruin what they are and would not create a harmonious experience, just as oak can in some wines. However, some dishes become more complex and interesting with butter, just as oak can do in some wines. Ashamedly I admit, I might love Cabernet Sauvignon because of my love of oak. For me, Cabernet Sauvignon is a variety that is enhanced with oak. It can take the oak on and become a more balanced wine, without losing its terroir, identity, sense of place, whatever the kids want to call it these days.

However, as I alluded to above, there is good oak and bad oak. The analogy to me would be like trying to substitute margarine for butter. For me and what I like, I've found 'good oak' to be a barrel that typically has a lighter toast. Its less aromatic and sweet, but it offers up a wonderful tannic spine. Oak has tannin, albeit they are slightly different molecules than those tannins found in grapes. That tannic spine goes right down the middle of the palate and extends out into the finish, helping to lengthen it. Then imagine putting down on top of that, the fruit of the wine. The two meld and the oak fuses into the palate of the wine, filling in any gaps that may have been present. With time, that fusion becomes almost seemless, and the result is a Cabernet Sauvignon that is smooth and balanced. At least thats how I picture it in my head.........

On average, I use about 60-80% new french oak, depending on the vineyard. My coopers are Boutes, Sylvain and Taransaud. The wines are in barrel for about 22 months and are blended about 4 months prior to bottling. When my budget allows, I want to start replacing some of the neutral oak barrels with cement tank. Hopefully I will begin that transition this year. The goal there is retention of aromatics and purity of fruit.

It seems these days there is more talk about the negative impacts of oak in wine and it seems, in some cases, easier to just say you dont like oak. I guess thats kinda like saying you dont like butter.....period. Who doesnt like butter??
Thank you for your detailed take on oak. I am a frequent "oak-basher", but I've enjoyed a few Cabs that did not show obnoxious oak levels even though they spent many months in large percentages of new oak. Your explanation and analogy help a bit with putting things into perspective. Curious to try your wines now...
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#19 Post by Justin Neufeld » January 24th, 2018, 1:43 pm

P Intag wrote:
Justin Neufeld wrote:
brigcampbell wrote:What about the oak program? What's your goal there? New versus neutral? Time in barrel?

FYI - WBers were requesting more small lot WA cabernet for BD. Actually, I don't think we had any...

But when I reached out to a few people for suggestions JB Neufeld was mentioned a couple of times. Justin has been a WB lurker for quite a bit. Seemed like a good fit.
Thats funny.......I'm a total lurker. I like to keep tabs on what people are saying about various producers. Anyway, to answer your question about oak.

I will start by saying that I love oak....good oak, not bad oak. An analogy I've used in the past is that oak is to wine what butter is to food. Please bare in mind that like all analogies, its not a perfect one, but hopefully will help get my point across. Some dishes call for butter, while others do not. Just as some wines call for oak, while others do not. The roll of these components in both situations is to add aromatic complexity, texture, weight and flavor WITHOUT overwhelming the actual food/wine. In some dishes, butter would ruin what they are and would not create a harmonious experience, just as oak can in some wines. However, some dishes become more complex and interesting with butter, just as oak can do in some wines. Ashamedly I admit, I might love Cabernet Sauvignon because of my love of oak. For me, Cabernet Sauvignon is a variety that is enhanced with oak. It can take the oak on and become a more balanced wine, without losing its terroir, identity, sense of place, whatever the kids want to call it these days.

However, as I alluded to above, there is good oak and bad oak. The analogy to me would be like trying to substitute margarine for butter. For me and what I like, I've found 'good oak' to be a barrel that typically has a lighter toast. Its less aromatic and sweet, but it offers up a wonderful tannic spine. Oak has tannin, albeit they are slightly different molecules than those tannins found in grapes. That tannic spine goes right down the middle of the palate and extends out into the finish, helping to lengthen it. Then imagine putting down on top of that, the fruit of the wine. The two meld and the oak fuses into the palate of the wine, filling in any gaps that may have been present. With time, that fusion becomes almost seemless, and the result is a Cabernet Sauvignon that is smooth and balanced. At least thats how I picture it in my head.........

On average, I use about 60-80% new french oak, depending on the vineyard. My coopers are Boutes, Sylvain and Taransaud. The wines are in barrel for about 22 months and are blended about 4 months prior to bottling. When my budget allows, I want to start replacing some of the neutral oak barrels with cement tank. Hopefully I will begin that transition this year. The goal there is retention of aromatics and purity of fruit.

It seems these days there is more talk about the negative impacts of oak in wine and it seems, in some cases, easier to just say you dont like oak. I guess thats kinda like saying you dont like butter.....period. Who doesnt like butter??
Thank you for your detailed take on oak. I am a frequent "oak-basher", but I've enjoyed a few Cabs that did not show obnoxious oak levels even though they spent many months in large percentages of new oak. Your explanation and analogy help a bit with putting things into perspective. Curious to try your wines now...
I would be interested in your opinion if you do try the wine. I always appreciate an honest critique. It helps to keep me in check and my house palate at bay. Thanks Paul!
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#20 Post by Brandon J. » January 24th, 2018, 6:18 pm

Well I'm game to try! I'm glad you see oak as a tool for structure rather than aromatics. I don't mind fruit, I just don't want oak masking what the varietal or site provides. Sounds like you're not doing that so I'm on board, excited to try them.
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#21 Post by B Norton » January 26th, 2018, 10:06 am

I'll be looking to try some as well. Chris says you're good folks with good wine.

ben
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#22 Post by Justin Neufeld » January 26th, 2018, 10:58 am

Brandon J. wrote:Well I'm game to try! I'm glad you see oak as a tool for structure rather than aromatics. I don't mind fruit, I just don't want oak masking what the varietal or site provides. Sounds like you're not doing that so I'm on board, excited to try them.
Thanks Brandon! I appreciate your comments and support!
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#23 Post by Justin Neufeld » January 26th, 2018, 11:05 am

B Norton wrote:I'll be looking to try some as well. Chris says you're good folks with good wine.

ben
Chris and Barb are great, but really its just my wife that everyone likes. Which reminds me, thats where the name comes from. I'm Justin (J) and my wife is Brooke (B), my last name is Neufeld, which nobody can pronounce or spell properly. Thanks for posting!! [cheers.gif]
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#24 Post by brigcampbell » January 26th, 2018, 11:17 am

Yeah, there will be a strong Cellartracker forum crowd buy this wine. They may not post into wineberserkers but we have "our thing" over in CT.

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#25 Post by Anton D » January 26th, 2018, 11:41 am

I have to wait until tomorrow?

Please don't run out of wine before I get here!
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#26 Post by Eric Cotte » January 26th, 2018, 6:20 pm

Brig is right. I’m another CTer who has heard Chris sing your praises for too long to NOT try this.
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#27 Post by Terence T-Bone Livingston » January 27th, 2018, 7:29 am

Solid wines that we proudly carry and love your FL broker John Stone!
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#28 Post by Justin Neufeld » January 27th, 2018, 7:33 am

Terence T-Bone Livingston wrote:Solid wines that we proudly carry and love your FL broker John Stone!
Thank you so much for carrying our wines! John is the very best! Thank you!
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NEWBIE INTRO: JB Neufeld - Dedicated. Thoughtful. Precise.

#29 Post by Justin Neufeld » January 27th, 2018, 7:34 am

Eric Cotte wrote:Brig is right. I’m another CTer who has heard Chris sing your praises for too long to NOT try this.
Chris is so very awesome! Thank you.
JB Neufeld
Winemaker and Owner

Justin Neufeld
BerserkerBusiness
BerserkerBusiness
Posts: 47
Joined: April 14th, 2011, 11:15 am
Location: Yakima, WA
Contact:

NEWBIE INTRO: JB Neufeld - Dedicated. Thoughtful. Precise.

#30 Post by Justin Neufeld » January 27th, 2018, 7:35 am

Anton D wrote:I have to wait until tomorrow?

Please don't run out of wine before I get here!
We wont! We will save some just for you. Thank you!
JB Neufeld
Winemaker and Owner

B Norton
Posts: 11
Joined: January 10th, 2015, 4:28 pm
Location: Snqualmie River Valley, WA

NEWBIE INTRO: JB Neufeld - Dedicated. Thoughtful. Precise.

#31 Post by B Norton » January 27th, 2018, 8:33 am

Is there an offer?

If so, how do I access it?

If not yet, when do you expect it to be online?

Thanks
ben
ben

Jim F
GCC Member
GCC Member
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Joined: November 16th, 2015, 6:15 pm

NEWBIE INTRO: JB Neufeld - Dedicated. Thoughtful. Precise.

#32 Post by Jim F » January 27th, 2018, 8:49 am

Ben, I do not think it is posted yet. You will need to find it at the forum entitled All offers posted in this forum”
Jim Freeman

B Norton
Posts: 11
Joined: January 10th, 2015, 4:28 pm
Location: Snqualmie River Valley, WA

NEWBIE INTRO: JB Neufeld - Dedicated. Thoughtful. Precise.

#33 Post by B Norton » January 27th, 2018, 9:00 am

Jim F wrote:Ben, I do not think it is posted yet. You will need to find it at the forum entitled All offers posted in this forum”
Jim,

Thanks. I was in the "all offers" and ordered from a couple of 5 year providers, but there were a bunch of NEW guys there too, but I guess they were just links to the Intro. Now they are gone.

So are they going to dribble these offers out all day? I just want to shop/buy and move on with my day.
ben

Justin Neufeld
BerserkerBusiness
BerserkerBusiness
Posts: 47
Joined: April 14th, 2011, 11:15 am
Location: Yakima, WA
Contact:

NEWBIE INTRO: JB Neufeld - Dedicated. Thoughtful. Precise.

#34 Post by Justin Neufeld » January 27th, 2018, 9:50 am

Jim F wrote:Ben, I do not think it is posted yet. You will need to find it at the forum entitled All offers posted in this forum”
Thanks Jim. Much appreciated!
JB Neufeld
Winemaker and Owner

Justin Neufeld
BerserkerBusiness
BerserkerBusiness
Posts: 47
Joined: April 14th, 2011, 11:15 am
Location: Yakima, WA
Contact:

NEWBIE INTRO: JB Neufeld - Dedicated. Thoughtful. Precise.

#35 Post by Justin Neufeld » January 27th, 2018, 9:52 am

B Norton wrote:
Jim F wrote:Ben, I do not think it is posted yet. You will need to find it at the forum entitled All offers posted in this forum”
Jim,

Thanks. I was in the "all offers" and ordered from a couple of 5 year providers, but there were a bunch of NEW guys there too, but I guess they were just links to the Intro. Now they are gone.

So are they going to dribble these offers out all day? I just want to shop/buy and move on with my day.
Thanks for the order Ben and I apologize if I seemed a little aloof over the phone. Its been a busy morning for me......
JB Neufeld
Winemaker and Owner

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