About Us:
Located just 40 miles south from Portland at the gateway of Oregon wine country, our 45-acre estate produces wines that reflect the land’s natural expression. We are a quality-driven, community-oriented winery with an elevated hospitality experience and a strong connection to our local and regional customers.

Key Responsibilities:
Winemaking (Primary Focus)
•  Lead all winemaking operations from harvest logistics and crush pad oversight through fermentation, aging, blending, stabilization, and bottling.
•  Develop and maintain Standard Operating Procedures (SOPs) for cleanliness, safety, and production best practices.
•  Perform and oversee routine and advanced lab analyses (Brix, pH, TA, SO2, VA, microbial stability) and use results to inform decisions.
•  Manage wine inventory and maintain accurate records for TTB compliance, bonded transfers, and traceability.
•  Evaluate and source bulk wine or blending components as needed to support quality and sales goals.
•  Order and maintain supply inventories, including packaging (glass, corks, capsules), additives, and fermentation inputs.
•  Maintain and schedule service for winery equipment; uphold OSHA and workplace safety standards.
•  Use winemaking software (e.g., Vintrace, WMDB) for tracking production, inventory, and compliance.

Vineyard & Production Planning:
•  Work with vineyard management to evaluate crop yield, fruit quality, and harvest timing to align with stylistic goals.
•  Participate in long-term vineyard planning and seasonal forecasting; estimate tonnage and fermentation space.
•  Coordinate with vineyard partners and corporate team for grape contracts and sourcing decisions.

Hospitality & Cross-Functional Collaboration:
•  Collaborate with Tasting Room, Wine Club, and Marketing teams to plan 3-year production and barrel programs.
•  Assist with wine education, development, staff training, and customer questions related to winemaking and viticulture.
•  Lead tours and educational tastings for VIPs and industry visitors; support brand storytelling through technical depth.
•  Provide feedback and input on labeling, packaging design, and product presentation.

Team Management:
•  Supervise cellar staff and interns (2–3 during harvest); lead training and task delegation across all phases of production.
•  Maintain a collaborative, accountable, and quality-driven cellar culture.

Qualifications:
•  Bachelor’s or Master’s degree in Enology, Viticulture, Fermentation Science, or related field.
•  Minimum 5 years of experience as a Winemaker plus 3 years as an Assistant Winemaker.
•  At least 3 harvests of high-end Pinot Noir, preferably in Oregon; experience in Burgundy a strong plus.
•  Proven ability to oversee small-lot and estate-driven production from vine to bottle.
•  Strong sensory evaluation skills and lab proficiency (microbial, chemical).
•  Mastery of winery management software (Vintrace, Winemaker Database, or equivalent).
•  Solid understanding of sustainability and environmental best practices in wine production.
•  Experience working collaboratively with marketing and direct-to-consumer teams.
•  Ability to manage multiple priorities and adapt in a fast-paced harvest environment.
•  International harvest experience and/or basic Spanish is a plus.

Compensation:
•  Competitive salary commensurate with experience, plus bonus potential, wine allocations.


To Apply:
•  If invited to be interviewed be prepared to bring samples of wines made start to finish.