Van Duzer Vineyard Harvest Intern Position
About Van Duzer Vineyards
Van Duzer Vineyards, located at the mouth of the Van Duzer Corridor in Oregon’s Willamette Valley, is a grower and producer of Pinot Noir and Pinot Gris. Our state-of-the-art winery has the capacity to process 325-375 tons of Pinot Noir. We focus on small lot fermentations and respect traditional methods while incorporating new techniques to achieve our goals of making distinctive, high quality Pinot Noir.
We are conveniently located; 1 hour south of Portland Oregon, 20 minutes away from Salem Oregon.
Job Description/ Requirements
We are looking for 4 cellar interns and 1 Lab intern.
We offer for eligible candidates lodging onsite in our mansion aka the intern house (space is limited so hurry up), swag, burritos,… and an exotic experience where you will learn to flawlessly pronounce Pinot Noir, Chardonnay… and try to understand the French accent of the winemaker. Some French swearing may occur, as well as some comical mispronunciation. Parental control advised.
Interns are responsible for their own transportation.
Van Duzer Vineyards seeks to provide harvest interns with a “hands on” learning experience, this is not an office position! This experience will be obtained by working as part of the winemaking team, and occasionally with vineyard contract laborers and other seasonal employees.
Interns will be expected to participate fully and willingly in all aspects of harvest operations including but not limited to:
• Cleaning and performing routine maintenance on winery facility and equipment in preparation for harvest.
• Collection, processing and analysis of fruit samples from vineyard.
• Cataloging and weighing of all fruit at winery reception.
• Processing of both red and white wine grapes after reception.
• Movements, i.e., racking, of must and wines as needed.
• Weighing, mixing and recording of additions to adjust juice, wine and must.
• Prepare and add yeast to juice and must.
• Collect and analyze fermentation samples.
• Participate in both monitoring and management of fermentation.
• Clean, catalog and fill barrels.
• Cleaning and performing of routine maintenance of facility and equipment after harvest.
Candidates must be able to:
• Have common sense. Yes electricity and water don’t really pair that well.
• Speak English and understand it from the mouth of a Frenchie.
• Stand for long periods of time
• Have a good sense of humor which requires them to laugh at the winemaker’s joke. Even though I know it is sometimes painful!
• Lift 50 pounds, there is still time to start crossfit to get ready
• Tolerate varying climactic conditions
• Work days that may exceed 10 hours
• Be punctual, no joke on that!
• Pay attention to details, even if “6” and “9” are similar they aren’t the same.
• Document work with great accuracy, see above.
• Work with metric system. Come on, it isn’t that complicated.
• Ability Spanish is a plus
• Ability to operate a Forklift is a plus
• Be flexible and willing to work varying shifts, overtime, extended hours and weekends. Yes it is a harvest position!
• Mostly importantly have a true desire to make outstanding wine.
The position will run from mid-September through end of October-November (start and end TBD more precisely as we reach bloom).
NO phone calls please, this will make the receptionist grumpy!
Attach (Word or PDF, no google doc!) and send your resume to Florent-Pierre Merlier and Eric Misiewicz.