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Willamette Valley Vineyards

Harvest Lab Intern

Turner Estate
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Willamette Valley Vineyards

Founded in 1983 by Oregon native Jim Bernau with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region's leading wineries, earning the title “One of America's Great Pinot Noir Producers” from Wine Enthusiast Magazine.

Position overview

The Harvest Laboratory Intern at Willamette Valley Vineyards is a full time, seasonal position. Start: Late August Duration: 6-8 weeks Position Overview: Assist the Winemaking team during the harvest season, with an emphasis on laboratory support and quality control. Willamette Valley Vineyards does not provide temporary housing for employees. However, in some cases, we may be able to help seasonal/temporary employees find affordable rooms to rent. The winery is not served by public transportation.

Primary Job Responsibilities/Essential Functions

•Vineyard maturity sampling and processing. •Perform laboratory analysis on juice and wine. These analyses include Brix, pH, TA, Malic acid, YAN, FSO2/ ethanol and enzymatic via spectroscopy. •Responsible for taking Daily Brix and Temps, sampling tanks and barrels. •Record and communicate accurate lab records. •Communicate and work with the lab and cellar crew to monitor fermentation, including cleaning, sampling and some additions. •Data entry and record keeping on Vintrace (VINX2).\Responsible for the overall cleanliness and organization of the lab. •Daily set-up and calibration of laboratory equipment. •Set-up various wine trials as requested by winemaking. •Prepare and standardize reagents. •Communicate effectively with winemaking staff. •Ensures all company policies and procedures are followed. •Support the company’s effort to create a more sustainable, cross-cultural and “green” environment. •Other tasks as assigned by the Head Winemaker or Production Manager.

Requirements

•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. •Actual chemistry experience is preferred. •Previous winery/lab experience is preferred Must be able to: •Stand for long periods & work in a fast-paced 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). •Strong desire to work in the winemaking field producing world-class wines, particularly Pinot Noir. •Must be computer literate (Word, Excel) with excellent reasoning abilities, outstanding verbal communication skills and strong data management skills. •Must be able to speak, read, and write English fluently. Bilingual in Spanish is preferred but not required. •Ability to work both independently and as a team member. •Ability to understand and comply with any and all safety requirements. •Must be 21 years of age. •Positive attitude, eagerness to learn, and willingness to work long hours.

Willamette Valley Vineyards Policies and Procedures

• Policies and Procedures in the Willamette Valley Vineyards Employee Handbook and related Policies and Procedures in the Policy & Procedure Manual are to be included in this agreement.