Chapter 24 Vineyards is looking for a harvest cellar intern for the 2020 vintage. We are seeking motivated, hardworking and detail-oriented cellar interns to help make 2020 the best vintage ever. You will work within a small, highly experienced and dedicated winemaking team on all aspects of harvest winery operations and viticulture, where you can learn a lot if you are driven and passionate. Harvest positions start the first week of September and run through mid-November. We also have an opening for an early starter, joining our team during July to help us prep for the vintage. Please specify which of these roles you are most interested in.
Chapter 24 was founded in 2012 by Mark Tarlov and Louis-Michel Liger-Belair. We are making the finest Pinot Noir wines, focusing on terroir and uniqueness, from our estate vineyards. We also make some Chardonnay and Sauvignon Blanc. We are a terroir focused company, considering environmentally conscious practices as an integral part of our production. We grow all of our grapes organically and apply some biodynamic practices as well. The same applies to our winery practices. We work with terroir consultant Pedro Parra who help us identify and refine our search for the soils that can produce the most expressive and unique wines made in Oregon.
Our winery is located in McMinnville and our vineyards are located in the Eola-Amity and Chehalem Mountain AVA's.
An applicant with one or more harvest experiences is highly desirable but not a requirement. It is more important is to have a strong work ethic a true desire to make outstanding wine.
Based on experience, our interns will be assigned to a range of tasks including but not limited to:
• Assist with vineyard scouting, yield estimations, tissue sample collection and more • Running crush equipment and sorting fruit • Forklift operation • Barrel work • Cap management • Press operations • Juice/wine transfers • Additions and inoculations • Daily fermentation monitoring • Equipment sanitization/cleaning
Qualifications • Possess a positive attitude • Flexible and willing to work varying shifts, overtime, and weekends • Able to read, write, speak and understand English • Able to accurately complete work instructions individually or in a team • Attention to detail and a commitment to quality • Able to lift 50 pounds • Forklift certification a plus .
Cellar Responsibilities: • Clean and perform routine maintenance on winery facility and equipment in preparation for harvest. • Collect and process fruit samples from vineyard. • Process both red and white wine grapes after reception. • Make wine movements, i.e., racking, of must and wines as needed. • Weigh, mix, and record additions to adjust juice, wine, and must. • Prepare and add yeast to juice and must. • Collect and analyze fermentation samples. • Participate in both monitoring and management of fermentation. • Clean, catalog and fill barrels. • Clean and perform routine maintenance of facility and equipment after harvest. • Understand and follow all safety protocols as set by the winemaker.
Candidates must be able to: • Have the ability to understand written and verbal instructions in English. • Stand for long periods of time. • Lift 50 pounds. • Tolerate varying climactic conditions. • Work days that may exceed 10 hours. • Be punctual. • Pay attention to detail. • Document work with great accuracy. • Work with metric system. • Ability to speak Spanish is a plus • Ability to speak French is a plus • Ability to operate a Forklift is a plus. • Be flexible and willing to work varying shifts, overtime, extended hours and weekends. • Mostly importantly have a true desire to make outstanding wine!
Contact:
Felipe Ramirez: [email protected]