Job Description

We are a small, tight-knit crew who are passionate about wholistic land stewardship, sustainable practices, hard work, social justice, and building community. Every employee is a valued and respected member of the team, and every effort is made to allow your individual strengths to shine.

We are currently seeking a dedicated and experienced individual to support the head cidermaker + winemaker in shepherding grapes, apples, and other fruits from raw material to bottle.?

Our cellar team selects premium quality whole fruit and facilitates native yeast fermentations without additives. We strive for zero waste and utilize our apples, plums, peaches, cherries, blueberries, and apricots for fermentation.

Our low intervention approach allows the fruits to truly express not only themselves but our Hudson Valley terroir. We don’t add harsh chemicals like malic/tartaric acids or fining agents—and we don’t use the industrially common processes of filtering, pasteurizing, back-sweetening, or force carbonating.

Grinding, foot-stomping, pressing and bottling is all done by hand on a small scale with care and attention to detail.


Compensation and Benefits

-$70,000-$75,000/year DOE
-Health Insurance: Covered 50% by company
-401k after 1 year
-10 days/year PTO for first 3 years, 15 days/year after
-Paid Sick Time


Job Requirements

-Full time year round
-Extended, irregular harvest hours expected
-Vacation Blackout September-October
-Must be able to lift 40lbs
-Must be able to stand on your feet for long stretches of time
-2-3 years of cellar and/or harvest experience preferred
-Sensory acuity for taste, smell, and visual analysis
-Forklift and tractor experience is an advantage
-Self-starter who prizes cleanliness, organization, teamwork, and respectful communication


Key Responsibilities

Harvest and Fruit Handling
-Supervise fruit sorting as necessary
-Operate press, destemmer, pump
-Drive flatbed truck to pick up fruit during harvest

Fermentation and Cellar Work
-Conduct daily punchdowns and pumpovers as required
-Occasional foot treading
-Observe spontaneous fermentation through taste, aroma, and visual cues
-Alert Head Cidermaker + Winemaker of any off-notes
-Conduct daily measurements of specific gravity through fermentation
-Riddling
-Hygienic maintenance of the cellar and drains

Vessel and Barrel Care
-Clean and sanitize tanks and barrels
-Carry out topping and racking
-Clean and sanitize pump and hoses

Bottling and Packaging
-Prep and rack products for bottling
-Clean and sanitize the bottling line, corker, and capper
-Labeling
-Disgorging
-Preparing and packing large orders for distribution

Records and Hospitality
-Keep concise logbooks of fermentations and sensory observations
-Pour at fairs and events as required

Please email Sam Rogers with your resume and an explanation of your background and interest in the position.