We are a small family-owned and operated winery founded in 1999, focused on producing exceptional vineyard-driven wines. We work to provide a supportive, dynamic work environment that offers our staff the opportunity to work in a positive and creative space. The ideal candidate will have a positive attitude, with meticulous attention to detail and uncompromising work ethic.
Perform all laboratory functions associated with the winemaking process and participate in winemaking production activities.
Daily lab work will include monitoring the chemistry of wine including but not limited to free SO2, volatile acidity, pH, TA, residual sugar and malic acid using a Y15 random access analyzer. You will be responsible for the calibration and maintenance of all laboratory equipment, including the ordering of laboratory supplies and chemicals, as well as the preparation and standardization of reagents. Throughout the year you will be asked to conduct and manage bench trials and experiments.
Your harvest schedule will include inoculating (yeast/malolactic bacteria) and making accurate fermentation additions. Performing daily harvest tasks including cap management (punching down, pumping over) wine movement (barreling down from press or tank) fermentation rounds (daily brix/temp tracking) and cleaning will also be required. You will be asked to perform daily fermentation analysis including but not limited to YAN, pH, TA, VA, residual sugar and malic acid using a Y15 random access analyzer.
Having a basic understanding in the use of MS Word and MS Excel is important. If accountable for the work of others, you will be responsible for ensuring their understanding and compliance. This job description reflects management's assignment of essential functions; it does not prescribe or restrict the tasks that may be assigned.
Participates in the training and mentoring of interns and seasonal employees.
Being honest and trustworthy is extremely important. A bachelor's degree in Fermentation Science, Plant Science, Enology, Food Science, Microbiology, Chemistry OR 3 years of enology and production winemaking experience reflecting increasing levels of responsibility is required.
• Ability to work independently as well as in collaboration with others.
• Possess a valid driver's license and clean driving record.
• Have or be able to attain forklift certification.
• Ability to work in various climatic conditions.
• Spend long hours on your feet (up to 12 hours).
• Be able to occasionally lift up to 50 pounds.
• Work long hours, including overtime.
• Maintain an up to date knowledge of current enological practices, technical procedures and governmental regulations.
• Be fluent in English.
• Possess excellent attention to detail.
• Be able to follow oral and written instructions in English.
Bachelor's degree in Fermentation Science, Plant Science, Enology, Food Science or Chemistry plus 3 years of enology and production winemaking experience reflecting increasing levels of responsibility. Being capable of and comfortable with presenting information and responding to questions from groups of managers, clients, customers, and the general public. Being skilled in the fundamentals of wine chemistry, wine microbiology and viticulture practices is a plus.
While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; and outside weather conditions. The noise level in the work environment is usually moderate to loud and can at times require ear protection.