Silver Oak is a leading producer of food-friendly Cabernet Sauvignon aged exclusively in American oak. Established in 1972, Silver Oak is still owned and operated by the Duncan family, who also founded Twomey Cellars in 1999, a leading producer of Pinot Noir, Sauvignon Blanc and Merlot. With six winemaking facilities and tasting rooms spanning California to Oregon, 16 estate vineyards and The Oak Cooperage located in Higbee, Missouri, the Duncan family is committed to innovative and sustainable viticulture and winery management practices that result in wines of the highest quality and distinction.
SUMMARY: This position will be based out of our Oakville location. Assists Winemaker in technical decisions regarding the production of wine at their designated facilities. Oversees the laboratory operations of all varietals produced as necessary; supervises seasonal laboratory employees; manages workflow for the lab as it interacts with cellar activities. Communicates analysis results to Winemaker, Production Team, or Cellar Master as needed to facilitate wine production.
• Under limited supervision, oversees all laboratory analysis, performance, and monitoring for grape and wine production including maintaining equipment and chemicals necessary for analysis. Maintains high quality standards and optimization for laboratory protocols. This may include, but is not limited to determination of pH, titratable acidity, acetic acid, free and total SO2, malic acid, residual sugar, and alcohol. Manages contract services for all outsourced analytics. Performs analysis as required and maintains all analytical tracking throughout the year.
• Collaborates with the Winemaking team to develop “best practices” recommendations regarding new methods, equipment, and procedures to improve operating efficiencies and wine quality.
• Maintains familiarity with all aspects of winemaking operations.
• Performs quality control during bottling to ensure the highest standards are met. QC incoming bottling supplies and visit vendors during the manufacturing of bottling supplies as is applicable. Manages all compliance information and records related to bottling.
• Maintains records related to cork QC and inventory of all rejected bottles including from Tasting Rooms, Production Tastings, cellared cases, and client cases.
• Oversees and documents results of experiments; coordinates with technical staff to maintain current and complete protocols in the laboratory manual.
• Supervises seasonal laboratory personnel to ensure the analysis, performance, and monitoring of chemical and biological equipment, testing, and recording for grape and wine production is standardized.
• Records and reports on bulk wine inventory for all bulk wines at designated facility.
• Records work orders in database and prepare BOL’s for all shipments.
• Completes month end 702 reports for designated facilities.
• Prepares lab budgets.
• Assists in any, and all areas of production during harvest season as needed.
• Manages, records, and tracks analysis for all fermentations during harvest.
• Assists Winemaker in organizing educational wine tastings for production and sales staff.
• Participate in experimental and technical tastings
• Immediately reports all unsafe conditions, work-related accidents, and illnesses to Safety Coordinator and supervisor.
• Assists with PR/marketing activities as needed.
• Other duties as assigned.
• Supervises seasonal laboratory staff at facility.
• Coordinates with Cellar Master in supervision of harvest interns
• Minimum of a Bachelor’s degree (B.S.) in Fermentation Science.
• Minimum of two years of winery experience.
• Commitment to excellence and high standards
• Excellent written and oral communication skills
• Strong organizational, problem-solving, and analytical skills; able to manage priorities and workflow
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Acute attention to detail
• Ability to work independently and as a member of various teams and committees
• Proficient on Word, Excel, Winemaker Database or equivalent
• Proven ability to handle multiple projects and meet deadlines
• Strong interpersonal skills.
• Ability to deal effectively with a diversity of individuals at all organizational levels.
• Good judgement with the ability to make timely and sound decisions
• Creative, flexible, and innovative team player
• Working knowledge of data collection, data analysis, evaluation, and scientific method.
• Experience with laboratory environment, equipment, and safety procedures.
• Experience in research and development, including understanding of statistical analysis.
• Ability and willingness to represent winery in the professional community.
• Spanish language skills helpful.
While performing the duties of this job, the employee is frequently required to do the following:
• Walk, kneel, bend, and stand.
• Taste and smell.
• Lift up to 35-50 pounds.
• Reliably detect wine aroma and taste characteristics and defects
• A percentage of work time may be spent in a wine warehouse or cellar where temperatures are cool and noise level is usually moderate.
• Occasional exposure to caustic or hazardous substances, such as peroxy-carbonate, peracetic acid, sulfur dioxide or ozone.
The above reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.