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Willamette Valley Vineyards

Harvest Lab Intern

Turner Estate
Production

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 Lan Intern to join our hardworking production team. This position will work from September through the end of October.

Position Overview: The Harvest Lab Intern assists 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.

*The winery is not served by public transportation, so reliable personal transportation is a must.

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 fermentations, 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 and previous winery/lab experience is preferred but not required.

  • 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 fluently English, and Spanish bilingual 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.

  • Valid Oregon driver’s license.

  • Positive attitude, eagerness to learn, and willingness to work long hours. 

  • Must be willing to work flexible hours including overtime and varying shifts and weekends, in various climate conditions.

  • Able to perform heavy physical work (lifting, bending, climbing, pulling, or squatting for long periods of time). .

  • Able to tolerate exposure to outside elements (heat, wet and/or damp conditions, cold)