General Summary
The Assistant Winemaker is responsible for supporting and monitoring the winemaking process from grape harvest through finished product. The Assistant Winemaker should maintain constant feedback between operations, quality control, and winemaking.

Essential Duties and Responsibilities
Assists Winemaker and Director of Winemaking with the following:
Generate work orders related to all winemaking activities for assigned wine programs, following ASV Wines Standard Operating Procedures, written protocols, and specifications.
Assist and support winemaking with the technical and stylistic decisions necessary to produce the highest quality wines.
Coordinate all processes with Operation group, for assigned wine programs, from crushing grapes, to fermenting juice, fortifying, clarifying, aging, filtering, and finishing of wines.
Monitor product inventory for assigned wine programs via lab analysis, tank ullage, and dissolve oxygen reports, including cooling and filtering.
Support and execute all General Manufacturing Practices, CCOF, ISF food, and California Sustainable Winegrowing Alliance practices and regulations.
Participate in wine tastings, blending sessions and competitors’ evaluation throughout the year.
Contribute to improving the overall process of winemaking.

Required Skills and Abilities
Must possess excellent written and verbal communication skills.
Strong organizational, teambuilding, problem solving skills, attention to detail, with the ability to prioritize multiples tasks.
Self-motivated individual with demonstrated leadership and interpersonal skills.
Must have excellent mathematical skills and accuracy with numbers and strong record keeping skills.
Proficient in all Microsoft Office applications.
Skilled in sensory evaluation, ability to identify wine quality and faults.

Minimum Qualifications
Bachelors in Enology, Chemistry, Biochemistry, or related field.
Minimum of three years of experience in winemaking.
Experience with both the practical and technical aspects of the winemaking process and understand winemaking regulatory requirements.

Preferred Qualifications
Bilingual (English/Spanish).

Physical Demands
While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee is occasionally required to drive, stand, walk, sit, handle; reach with hands and arms, balance on and climb stairs up to 50 ft above ground, stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include color vision.

Work Environment
Work is generally performed in an indoor environment with some outdoor exposure. Will be subjected to typical winery chemical exposure and conditions. Typical noise level is moderate to loud.

Hours and Workdays
7:00AM – 4:00PM; Monday – Friday. Harvest hours will require overtime, off shift times, and a six-day workweek.