Assistant Winemaker
Job Description

Title: Assistant Winemaker – Cider, Dendric Estate
Reports to: Lead Winemaker – Dendric Estate

About Dendric Estate:
Dendric Estate is a 20 acre cider and spirits estate located at 6,440 feet in elevation in the Kamas valley of northern Utah. Surrounded by +10,000 foot peaks, the estate boasts beautiful views in every direction. Nearly 15 of the 20 acres is devoted to a modern high-density estate orchard to provide fruit for the cider production, . With sustainable and biodynamic farming practices core to our brand, Dendric Estate will represent the pinnacle of premium cider and fruit-based spirits in the west.

Responsibilities:
Cidery Operations
•  Support the Lead Winemaker in all phases of cider production, from fruit receiving, through crush & press, fermentation, tank racking and secondary fermentation, blending, Charmat fermentation and bottling
•  Assist in executing annual fermentation and blending schedules for ciders, co-ferments, and infusions
•  Conduct daily fermentation lab analysis and maintain comprehensive cellar logs including Brix, pH, TA, %ABV, temp, SO2, and other critical metrics
•  Operate all production equipment including the fruit mill, pneumatic bladder press, centrifugal pumps, filters, and bottle filler
•  Basic knowledge and competence trouble-shooting glycol chillers, bulk CO2 systems, air compressors, water filtration, etc.
•  Implement strict sanitation protocols for all production areas and equipment before, during, and after use. Familiarity working with Caustic cleaners, peracetic acid, and potassium metabisulfite
•  Assist with the development of small batch ciders, new blends, and experimental fermentations reflecting estate fruit and terroir
•  Manage and execute cellar operations, including bâtonnage, tank racking, MLF, and SO2 adjustments
•  Ensure cleanliness, organization, and safety across the cidery, warehouse, and adjacent cellar space
•  Coordinate with the Orchard Manager to align harvest timelines, bin transport, and juice quality evaluation
•  Manage shipping and receiving at the production house, including fruit receiving, pomace removal, and dry goods receiving
•  Participate in annual equipment maintenance and calibration in coordination with seasonal schedules within the winery

Inventory & Compliance
•  Maintain accurate production records, including juice yields, tank transfers and bottling
•  Track inventories of raw materials, fermentation supplies, chemicals, and packaging components
•  Assist with compliance tracking and reporting for TTB regulations
•  Participate in quarterly and year-end inventory counts for TTB compliance and cost accounting

Tasting Room, Events & Public Engagement
•  Occasionally assist in presenting technical content to tasting room staff, accounts, and visitors during private tastings, tours, or special events
•  Help the hospitality team articulate the wine making process and its relationship to our orchard practices
•  Participate in brand events throughout the estate, and off-site, such as seasonal release parties, festivals, or cider dinners
•  Serve as a knowledgeable and professional ambassador of Dendric Estate and our “branch-to-bottle” mission

Minimum Qualifications:

•  4 year Bachelor’s degree
•  2 years of hands-on experience in wine, cider, or craft fermentation environments
•  Strong understanding of fermentation chemistry, beverage microbiology, and cellar operations
•  Ability to lift and move 55+ lb. objects safely and repeatedly
•  Basic laboratory skills: pH, TA, SO2, DMA, refractometer readings, CarboQC, and other Anton Paar lab equipment
•  Experience operating cellar and packaging equipment: pumps, filters, presses, etc.
•  Strong time management, organizational, and interpersonal communication skills
•  Experience working safely with chemicals, pressure vessels, and confined spaces
•  Comfort and flexibility to work long hours during harvest season and peak production periods, offset by slower periods
•  Valid driver’s license and ability to operate forklifts and pallet jacks (or willingness to obtain certification)

Preferred Qualifications:
•  Undergraduate or graduate degree in a related science (enology, fermentation science, food science, microbiology, engineering, etc…)
•  3+ years of production experience, preferably in cider, natural wine, or co-ferments
•  Experience in orchard-based cidery production
•  Sensory training in beverage evaluation, blending trials, and off-flavor identification
•  Laboratory QA/QC experience, including yeast rehydration and microbial management
•  Basic plumbing, mechanical and electrical repair skills

Benefits:
•  Company equity grant program, with vesting period, allowing you to participate in the long term success of the business
•  Paid parental leave (in addition to FMLA)
•  11 paid holidays per year plus vacation accruals each month
•  Continued education stipend
•  Annual National Parks pass & State Parks pass
•  Employee discounts
•  Access to events, sporting games, etc through deals offered by our partner associations
•  Flexible schedule
Compensation:
$48K - $65K / yr. DOE