Careers At Willamette Valley Vineyards
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Harvest Winemaking Intern (2017)

Department: Production
Location: Turner, OR

Classification: Full-time, seasonal

Anticipated Start Date: Late August or Early September

Employment Duration: 6-8 weeks 

Position Overview:  Assist the Winemaking team.  Operate with regard to cost savings without compromising the primary goal of achieving the highest possible wine quality.

Willamette Valley Vineyards does not provide temporary housing for employees. The winery is not served by public transportation, requiring the successful candidate to have reliable transportation.

Primary Job Responsibilities/Essential Functions

  • Fermentation and ML tracking and monitoring including daily tastings and generation of daily pumpover schedule and tank and fermentation temperature monitoring.
  • Monitoring and at times performing yeast and ML inoculations.
  • Working closely with the Assistant Winemaker and Head Winemaker to ensure winemaking protocols are executed precisely with the highest level of quality in mind.
  • Act as a liaison between the analytical lab and winemaking.
  • Training with winemakers on making press-cuts.
  • Weekly inventory management of harvest dry goods, including updates to WM/Cellar.
  • Assisting in operating winery equipment (grape processing, presses, pumps, etc.), barrel work, tank and equipment sanitation, work when necessary and if time allows.
  • Sample-pulling, trial preparation and tasting organization as needed.
  • Participation in:  Berry Sensory Analysis training, Winemaking tastings as appropriate, Daily Winemaking / Grape scheduling meeting.
  • Work order creation and data entry.
  • Support the company’s effort to create a more sustainable, cross-cultural and “green” environment.

Requirements

  • Must be working towards or recently completed a degree in Biology, Enology, Chemistry or related field.
  • A minimum of 2 years of winemaking experience or education is desired.
  • Must be able to:
    • Stand for long periods & work in a fast-pace environment.
    • Work in a flexible & continually changing environment.
    • Tolerate exposure to outside elements (heat, wet and/or damp conditions, cold).
    • Perform heavy physical work (lifting, bending, climbing, pulling, or squatting for long periods).
    • Work long hours during crush and peak periods (including all shifts).
  • Must be able to speak, read, and write English fluently.  Bilingual in Spanish is preferred but not required. 

 Other Skills/Abilities

  • Must have
    • A passion for producing high quality wine especially Pinot Noir.
    • Knowledge of grape varietals and growing regions are essential.
    • Practical knowledge of cellar operations.
    • Highly developed, detail-oriented organizational, operational, and time management skills.
    • Coursework in viticulture and enology strongly suggested, working toward BS or MS in V&E preferred or completed a degree in chemistry, biochemistry, biology or enology is preferred.
    • Ability to work both independently and as a team member.
    • Ability to understand and comply with any and all safety requirements.
    • Positive attitude, eagerness to learn, and willingness to work long hours.
    • Ability to perform physical labor if necessary, and to lift 50lbs.
    • Experience in Microsoft Excel and Word required, strong data management skills preferred computer literate (Word, Excel) with excellent reasoning abilities and outstanding verbal communication skills.
  • Must be 21 years of age

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