Who We Are
Aurora Vineyards is a quality-driven, family-owned winery in the heart of the Willamette Valley. Under the guidance of Head Winemaker Robert Rothwell, we craft award-winning Pinot Noir, white Pinot Noir, vibrant rosés, and experimental small lots (pet-nat, dessert wines, carbonics). Harvest is intense, collaborative, and a little bit geeky—perfect for people who love hard work, great wine, and learning fast.

The Role
As a Harvest Cellar Hand you’ll be an essential part of our two-person full-time team (plus interns) during crush. You’ll help turn ~120 tons of fruit into finished wine, operating everything from tri-clamp hoses to our gravity bottle filler.

Core Responsibilities

Fruit Intake & Processing – weigh, load, sort, crush/destem, press (basket & pneumatic)

Fermentation Management – pump-overs, punch-downs, inoculations, nutrient & acid adds, Brix/temperature tracking

Cellar Operations – transfers, racking with sight-glass and bulldog wands, barrel filling/emptying, topping, SO2 checks

Sanitation & Safety – CIP on tanks (2 hL to 60 hL), impeller & diaphragm pumps, hoses, floors, and harvest equipment

Record-Keeping – accurate lot notes in Innovint, following SOPs and QC targets

General Support – forklift operation (bins, barrels, pallets), dry goods logistics, occasional lab assistance

Team Culture – uphold Aurora’s sustainability, inclusion, and “learning-by-doing” ethos; jump on camera for social posts if you’re game!

What You’ll Need
Prior cellar or brewery experience preferred, but strong work ethic and willingness to learn are paramount

Ability to repeatedly lift 50 lbs / 23 kg, climb ladders, and work in wet, cold, or CO2-rich environments

Flexible schedule—10- to 12-hour shifts, weekends, and early mornings as fruit dictates

Valid driver’s license; forklift certification a plus (we can train)

Basic math & computer skills for additions and data entry

Commitment to cleanliness, safety, and clear communication

Compensation & Perks
Hourly: DOE + overtime if appropriate

Healthy snacks, food, water, endless coffee and tea.

Hands-on training with diverse production styles (pet-nat, carbonic, dessert, skin-contact whites)

Networking opportunities in the Willamette Valley wine community