Harvest Enologist Intern
SUMMARY
At Gloria Ferrer Winery, Carneros' award-winning winery and part of the Freixenet Mionetto Group, we specialize in sparkling wines as well as Pinot Noir and Chardonnay estate varietal wines. We offer challenge and growth in rapidly changing business and agricultural environments. Exceptional individuals who possess a strong work ethic and deep commitment to quality will find a unique internship experience.
The Harvest Enologist Intern will work directly with the Winemaking Team and have frequent contact with the Vineyard Team. Duties and tasks will include some vineyard sampling and laboratory analysis, fermentation management, tasting organization, and writing work orders. This position is considered a steppingstone to enologist or assistant winemaker roles.
Start Date: July 1st
Finish Date: End of November, exact timing based on season
Hours: Up to 60 hours/week, generally in 10-12 hour shifts, 6 days/week during harvest. Post harvest, 40 hours/week.
Wages: $20-$25 hr. DOE
Other: The intern is responsible for his/her own transportation and housing. Gloria Ferrer Winery is approximately 50 miles from San Francisco and 10 miles from downtown Sonoma. Working temperatures vary from the high 90's to low 40's, depending on the shift and the weather. The intern may need to drive their own vehicle on occasion (mileage paid) for company business. Post-harvest responsibilities will include organizing tastings, assisting in barrel selection and fill, stabilizing blend components, and monitoring malolactic fermentation.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Grape sampling includes selection of fruit from various vineyard blocks to sample for ripeness. The intern will work with others, including the Vineyard Team, to understand where our grapes come from and how they mature.
- Laboratory analysis involves all common analyses used with grape samples, juices and wines, including titratable acidity, pH, sugar content, VA, SO2, fermentation monitoring, etc. The intern will work with others to obtain data from automated analyzers and traditional wet chemistry methods.
- Cellar work will be an occasional part of the intern's activities, including common operations such as sanitation, pump overs, barrel work, and use of additives.
- Fermentation management: The intern will be expected to manage fermentations, write work orders, and organize a daily tasting and discussion with winemakers. Sensory aspects of sparkling and still wines will be routinely discussed.
OTHER RESPONSIBILITIES
- Other duties as assigned
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee must be a team player and ability to think with a safety, sustainability and quality mind-set.
EDUCATION and/or EXPERIENCE
- Must have at least junior standing or better in Enology, Biochemistry, Microbiology or other related discipline, bachelor’s degree or master’s status preferred
- Fluent in English, Spanish helpful.
- Microsoft Office Suite: must be solid with Outlook, Word, Excel
- Prior use of Inno Vint, Winemaker’s Database or another database helpful
- Must be comfortable working with winery equipment in laboratory and cellar
- Interest in sparkling wine production required
- Must have a valid CA driver’s license
- Must be 21 years of age
Equal Employment Opportunity Employer