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Willamette Valley Vineyards

Harvest Winemaking Intern

Turner Estate

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

Willamette Valley Vineyards is gearing up for our Harvest season and searching for a Harvest Winemaking Intern to join our hardworking production team. This position will work from September through the end of October.

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, so reliable personal transportation is a must.

Primary Job Responsibilities/Essential Functions

  • Fermentation and ML tracking and monitoring including daily tastings and generation of daily pump over 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 the organization as needed.

  • Participation in:  Berry Sensory Analysis training, Winemaking tastings as appropriate, Daily Winemaking / Grape scheduling meeting.

  • Support the company’s effort to create a more sustainable, cross-cultural, and “green” environment.

  • Work order creation and data entry.


  • 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-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).

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