At Penner-Ash, we work with fruit from over twenty sustainably farmed vineyards across the Northern Willamette Valley, with a focus on small-lot, vineyard-designate wines. In 2026, we anticipate processing approximately 200 tons, primarily Pinot Noir, along with Chardonnay, Riesling, Sauvignon Blanc, and Viognier.

This internship typically begins in late August with harvest prep, cleaning, and vineyard sampling. As fruit arrives, the focus shifts to processing, fermentation work, and cap management, followed by pressing and barreling down. Harvest generally wraps up between late October and early November, depending on the season.

POSITION SUMMARY:

We are looking for one self-motivated, and experienced individual to join us for 2026 in a cellar/lab hybrid role. This hybrid position will provide an all-encompassing harvest experience working closely with the winemaking team. Primary responsibilities will include but are not limited to: support and facilitation of juice/wine analysis, as well as implementation of decisions based on data.

ESSENTIAL FUNCTIONS/DUTIES

Essential Skills and Experience

•  Coordinate all routine lab analysis with Enologist
•  Help sample vineyards and process juice panels
•  Assist with daily lab analysis for harvest
•  Juice panels/Drain & Press panels using Y-15 and Autotitrator•  Presenting data to winemaker in a timely and organized manner for quick but informed decision making
•  Setup and execute benchtop trials
•  Help troubleshoot lab equipment when needed

•  Primary fermentation monitoring•  Brix & Temps using DMA (all small lot fermenters)

•  Data entry in excel and tracking software
•  Maintain a clean and organized workspace
•  Assistance with cellar work as needed
•  Safely and properly handle chemicals
•  Sampling tanks for analysis
•  Facilitate tank adds and inoculations
•  Occasional punch downs and pump overs
•  Helping on the sorting line
•  Assisting in cleanup of the winery when all lab duties are finished

JOB REQUIREMENTS:

•  Prefer 1 year of full-time cellar/lab experience or 2+ harvests of cellar/lab experience.
•  Experience with Y-15 or Spica analyzer is preferred. Bachelor's degree in Enology, Fermentation Science, or related field is preferred.
•  The qualified candidate will be well organized, clean, detail-oriented, and possess strong analytical skills.
•  The capacity to work independently and with others at all levels of the organization is required.
•  This position requires cellar proficiency and is not strictly a lab-based job. Intermediate to advanced computer skills in Word and Excel are required.

Physical Requirements:

•  The willingness to work extended hours and various shifts is expected.
•  The position requires the ability to stand for long periods of time, occasionally reach with hands and arms, occasionally sit, walk, climb, stoop, or kneel.
•  Able to lift and carry up to 50 lbs.

WAGE TRANSPARENCY:

The base pay for this role ranges from $19.50 - $24.50 per hour. Compensation will be determined by candidate experience, skills, and location.





Jackson Family Wines is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected by applicable law. All employment decisions are based on merit and business needs.