Create a Harvest Help Alertwinejobs > job details
Job Description:
LASSETER FAMILY WINERY IN SONOMA VALLEY, CALIFORNIA IS SEEKING A LABORATORY WINEMAKING INTERN TO ASSIST ITS WINEMAKING TEAM FOR THE 2023 HARVEST!
APPROXIMATE TIME FRAME: AUGUST – NOVEMBER 2023. EXACT TERM OF LAB HARVEST INTERNSHIP IS DEPENDENT ON THE GROWING SEASON WITH A POSSIBILITY FOR FULL TIME EMPLOYMENT
STARTING WAGE: $22 - $25/HOUR DEPENDENT ON EXPERIENCE
EXPERIENCE: LOOKING FOR A CANDIDATE WITH AT LEAST 2 HARVESTS EXPERIENCES
SUCCESSFUL CANDIDATES WILL SHARE A PASSION FOR WINE AND VITICULTURE, AND AN INTEREST IN ORGANIC GRAPE GROWING. THEY WILL ALSO BE PREPARED TO WORK HARD IN A TEAM-ORIENTED, EXACTING WORK ENVIRONMENT, AND WILLING TO WORK LONG, CONCENTRATED HOURS. THE POSITION WILL BE DEMANDING AND REQUIRE A DEEP COMMITMENT TO DETAIL, RIGOR AND FOCUS THROUGHOUT THE WINEGROWING PROCESS THAT TAKES NO SHORTCUTS IN ITS PURSUIT FOR THE HIGHEST QUALITY.
OUR WINEMAKING INTERNSHIP IS AN OPPORTUNITY TO SPEND THE HARVEST IMMERSED IN ALL FACETS OF THE WINEMAKING EXPERIENCE FROM SAMPLING AND RECEIVING FRUIT, FERMENTATION MANAGEMENT, TO PRESSING. THE INTERN WILL GAIN EXPOSURE TO INTENSIVE WINEMAKING PRACTICES FOR OUR WINES THAT COME FROM JUST UNDER 60 ACRES OF ORGANICALLY FARMED, ESTATE VINEYARDS IN SONOMA VALLEY AND THE MOON MOUNTAIN DISTRICT.
Position Summary:
The main concentration of the Laboratory Harvest Intern will be to closely monitor all fermentations for temperature and brix, reporting directly to and working closely with the cellarmaster and winemaker. The laboratory harvest intern will also execute all assigned cellar duties, including receiving and crushing grapes, cap management, inoculations, press operations, sampling, topping, wine movements, and cleaning and sanitation. Overtime is required as needed to meet winemaking operations. The position will start early August and last until late-November. Breakfast, lunch, and snacks will be provided from first reception of grapes to last day of pressing.
Lab Instruments and Tests Run in Lab:
Oenofoss – Responsible for calibration and running samples for Juice Chemistry and Wine Chemistry
Free SO2 by Aeration Oxidation – responsible for running samples for free SO2 and upkeep of equipment and reagents
Volatile Acidity(by Cash Still) – responsible for running samples for VA and upkeep of equipment and reagents
Key Responsibilities:
Closely track all fermentation Temperatures and Brix, reporting and planning with cellar master and winemaker.
Perform most inoculations, additions to wines and musts.
Assist with fermentation management, including taking samples and performing pump-overs and punch-downs.
Accurately complete work orders and other record keeping documentation.
General cleaning and sanitation of winery and equipment.
Perform barrel work, including receiving, racking, filling, and topping.
All other duties associated with the reception, processing, and care of our wines.
Perform other duties as required to ensure high quality winemaking.
Necessary Skills and Abilities:
Basic understanding of cellar operations and willingness to learn.
Exceptional organizational skills and attention to detail. Ability to multi-task and adjust priorities as required.
Ability to work independently with some supervision.
Ability to work long, variable hours during harvest.
Possession of a valid driver’s license.
21 years of age
Ability to understand, speak, read, and write in English.
`
Physical Demands and Work Conditions:
Working conditions in certain areas of the winery can be cold/hot, wet, slipper and noisy.
Frequent walking, including going up and down stairs and ladders, dragging wine hoses and bending are required.
Ability to lift up to 50 pounds.
APPROXIMATE TIME FRAME: AUGUST – NOVEMBER 2023. EXACT TERM OF LAB HARVEST INTERNSHIP IS DEPENDENT ON THE GROWING SEASON WITH A POSSIBILITY FOR FULL TIME EMPLOYMENT
STARTING WAGE: $22 - $25/HOUR DEPENDENT ON EXPERIENCE
EXPERIENCE: LOOKING FOR A CANDIDATE WITH AT LEAST 2 HARVESTS EXPERIENCES
SUCCESSFUL CANDIDATES WILL SHARE A PASSION FOR WINE AND VITICULTURE, AND AN INTEREST IN ORGANIC GRAPE GROWING. THEY WILL ALSO BE PREPARED TO WORK HARD IN A TEAM-ORIENTED, EXACTING WORK ENVIRONMENT, AND WILLING TO WORK LONG, CONCENTRATED HOURS. THE POSITION WILL BE DEMANDING AND REQUIRE A DEEP COMMITMENT TO DETAIL, RIGOR AND FOCUS THROUGHOUT THE WINEGROWING PROCESS THAT TAKES NO SHORTCUTS IN ITS PURSUIT FOR THE HIGHEST QUALITY.
OUR WINEMAKING INTERNSHIP IS AN OPPORTUNITY TO SPEND THE HARVEST IMMERSED IN ALL FACETS OF THE WINEMAKING EXPERIENCE FROM SAMPLING AND RECEIVING FRUIT, FERMENTATION MANAGEMENT, TO PRESSING. THE INTERN WILL GAIN EXPOSURE TO INTENSIVE WINEMAKING PRACTICES FOR OUR WINES THAT COME FROM JUST UNDER 60 ACRES OF ORGANICALLY FARMED, ESTATE VINEYARDS IN SONOMA VALLEY AND THE MOON MOUNTAIN DISTRICT.
Position Summary:
The main concentration of the Laboratory Harvest Intern will be to closely monitor all fermentations for temperature and brix, reporting directly to and working closely with the cellarmaster and winemaker. The laboratory harvest intern will also execute all assigned cellar duties, including receiving and crushing grapes, cap management, inoculations, press operations, sampling, topping, wine movements, and cleaning and sanitation. Overtime is required as needed to meet winemaking operations. The position will start early August and last until late-November. Breakfast, lunch, and snacks will be provided from first reception of grapes to last day of pressing.
Lab Instruments and Tests Run in Lab:
Oenofoss – Responsible for calibration and running samples for Juice Chemistry and Wine Chemistry
Free SO2 by Aeration Oxidation – responsible for running samples for free SO2 and upkeep of equipment and reagents
Volatile Acidity(by Cash Still) – responsible for running samples for VA and upkeep of equipment and reagents
Key Responsibilities:
Closely track all fermentation Temperatures and Brix, reporting and planning with cellar master and winemaker.
Perform most inoculations, additions to wines and musts.
Assist with fermentation management, including taking samples and performing pump-overs and punch-downs.
Accurately complete work orders and other record keeping documentation.
General cleaning and sanitation of winery and equipment.
Perform barrel work, including receiving, racking, filling, and topping.
All other duties associated with the reception, processing, and care of our wines.
Perform other duties as required to ensure high quality winemaking.
Necessary Skills and Abilities:
Basic understanding of cellar operations and willingness to learn.
Exceptional organizational skills and attention to detail. Ability to multi-task and adjust priorities as required.
Ability to work independently with some supervision.
Ability to work long, variable hours during harvest.
Possession of a valid driver’s license.
21 years of age
Ability to understand, speak, read, and write in English.
`
Physical Demands and Work Conditions:
Working conditions in certain areas of the winery can be cold/hot, wet, slipper and noisy.
Frequent walking, including going up and down stairs and ladders, dragging wine hoses and bending are required.
Ability to lift up to 50 pounds.
Additional Information:
Job Posted:
Tuesday, May 23rd
Type of Work:
Harvest Help
Job Category:
Job Level:
Internship/Seasonal
Compensation:
$22-$25/Hour
Contact Information:
Lasseter Family Winery
Danielle Langlois
Danielle Langlois