Overview:
The primary duties and responsibilities are to be split between winemaking and vineyard operations while potentially assisting guest experiences as well as office assistance,. The normal work day will be determined the prior day and will begin with cellar and vineyard operations to be defined by Nile at the end of the previous day. Hours of work will vary and may begin as early as 6 am and finish at 5:30 pm although this may vary based on the demands of the harvest and hospitality flow. In general, the hours will be 9:00am to 5:00 pm and 7 am to 3 pm on harvest days.

Winemaking and Vineyard Responsibilities:
•  Vineyard work (cluster counts, cluster weights, berry sampling, pressure bombing and data entry)
•  Cellar work (Crushing, Sorting, Pressing, Saignee’ and topping)
•  Additions and Inoculations
•  Fermentation Monitoring and general record keeping
•  Cap management (punch downs and pump overs-assisting cellar crew)
•  Drain & Press Operations
•  Lab analysis for berry sampling, juice and wine
•  General winery clean up

Tasting Room and Direct to Consumer Support:
•  Tasting setup and breakdown
•  Receive guests, provide introduction to winery and host
•  Assist with DTC shipments and special projects

Job Requirements:
•  Strong work ethic and self-starter
•  Team-oriented attitude
•  Enthusiasm to engage in all winery tasks
•  Attention-to-detail
•  Previous harvest experience is welcomed, but not a necessity; training will also be provided
•  Clean and organized appearance and work space
•  Ability to lift and move 50 pounds

Hours: Seasonal Full Time 30-50 hours