Bedrock Wine Co. is looking for one last harvest cellar intern to fill-in for someone who unfortunately had to back out for Harvest 2019. This is an opportunity to work with an array of varieties and sites throughout the state of California, from the far northern reaches of Mendocino County to Chalone and Cienega Valley, to Amador County and back out to the Sonoma Coast. Bedrock specializes in old-vine field blend vineyards and the many different varieties found therein. We make a diverse range of wines from these vineyards and others – think Carignan, Syrah, Cabernet Sauvignon, Mourvedre, Petite Sirah etc. The individuals selected will join the small winery team for the duration of harvest. Based on previous years, we anticipate harvest starting the first week of August and stretching through mid-to-late October.
What would the job entail? You would be doing pretty much all the same stuff that we do – cleaning literally everything; manning picks on cold, early mornings in places like Mendocino, Sonoma, and Contra Costa County; fruit crushing; punchdowns and pumpovers; fermentation management; praying that the native yeasts do their job; drain and presses; barrel prep and steaming; barrel downs; cleaning everything again.
The perks? You will visit and work in some of the most beautiful vineyards in the world, and you will be working with a multitude of varieties and styles of wine from some of the best and most historic terroirs across California. We make every effort to get the whole winery team into vineyards throughout the harvest season, though this is controlled more by Mother Nature than anything else. You will actually be making the wines, with an understanding of our work in the vineyards and how that translates in the winery. You will drink lots of good wine and beer. You will lose weight, maybe. Take a look at the website to get a better sense of our babies – Evangelho, Bedrock, Pagani Ranch, Gibson Ranch, Papera, Nervo, Hudson, Griffin’s Lair, Montecillo, and Alder Springs are just the beginning.
About you: Intellectually curious, have heard of at least a few of the vineyards mentioned above, organoleptically curious and have tasted and appreciated wines from someplace other than California, have an opinion, independent and able to work alone, smart, hard-working, willing to ask questions if you don't know something, tolerant to a wide range of music, and have a general idea of how machines work. Be prepared to work 100 hour weeks if Mother Nature is a b*tch, and be prepared to be scrubbing bungs if weather is cold and things are slow. We do not care what degree you may or may not possess as long as you demonstrate smarts and passion, and do not take yourself too seriously. That said, we are not particularly keen on luddites or laboratory technicians. Keep in mind that winemaking is 50% cleaning, setting up, breaking down and moving sh*t around, 30% driving, 10% actually doing something, 5% losing what precious sleep you have, 3% drinking beer, and the rest is spent trying to remind your loved ones why they still love you when you disappear for 3 months. If we select you to join us, expect an intense experience and long hours; however, there will be many opportunities to learn for those of curious mindset. We are a small team and take enormous pride in the wines we make and the vineyards we work with.
Next step: Send us a resume and cover letter. We will actually read cover letters, value good writing and proper grammar, appreciate humor and an expansive vocabulary, and dislike anything resembling corporate idioms (say "spearhead" or "tasked" and you are done!).
As harvest is quickly approaching, we will be contacting you immediately should we want to further discuss the position with you. Thanks!