Welcome 'Guest' to the Department of Viticulture & Enology Employment Bulletin Board
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|Title||Harvest Enologist Intern|
|Employer||Gloria Ferrer Caves & Vineyards|
|Company Description||At Gloria Ferrer Caves & Vineyards, the carnero's most award-winning winery we specialize in sparkling wines as wells as Pinot Noir, Chardonnay and Merlot still wines. We offer challenge and growth in rapidly changing business and agriculture environment. Exceptional individuals who possess a strong work ethic and deep commitment to quality will find a unique internship experience.|
|Pay Scale||$12-$14 Hr.|
|Employment Start Date||August 2013|
|Employment End Date||October 2013|
|Job Description|| The Harvest Enologist Interns will work directly with the Winemaker and the Enologist, and have frequent contact with the VP-Winemaker and Vineyard Manager. Duties and tasks will include vineyard sampling, lab analysis, and fermentation monitoring.|
Dates: Start approximately first week in August through mid-late September, possibly late fall. Average 6 ? 8 weeks.
Hours: Up to 72 hours/week, generally in 8-10hour shifts, 6 days/week during harvest. Post harvest, 40 hours/week.
Other: Interns are responsible for their own transportation and housing. Gloria Ferrer Champagne Caves is in Sonoma, approximately 50 miles north of San Francisco. Working temperatures vary from the high 90's to low 40's, depending on the shift and the weather.
? Vineyard sampling is a daily routine where the intern goes to the various vineyards to sample for ripeness. This gives the intern a chance to work with the Vineyard Manager to understand where our grapes come from and how they mature.
? Laboratory work involves all common analyses used with grape samples, juices and wines, including titratable acidity, pH, sugar content, VA, SO2, fermentation monitoring, etc. Lab work may take up to 6 hours of each workday. Self-motivation and organizational skills are important.
? Cellar work will be part of the intern's activities, including common operations such as sanitation, pump overs, barrel work, tank additions and inoculations.
? Crush work includes assisting in the loading, operation and sanitation of the presses, crusher and picking bins.
Interns are included in all routine tasting of juices and wines, and are encouraged to learn about the sensory aspects of making sparkling wine as well as production.
Must have taken college level chemistry and an accompanying lab. Must be able to lift 50 pounds and be at least 21 years of age. Must be willing to work long hours and have a flexible schedule, including weekends.
To apply, visit www.gloriaferrer.com
|Contact Info||apply online at www.gloriaferrer.com|
|Contact Address|| 23555 Hwy 121|
PO BOx 1949
Sonoma, CA 95476