Belle Pente Vineyard and Winery
Carltonl, OR
www.bellepente.com

Brian
brian@bellepente.com

Belle Pente Vineyard and Winery has a position available for a 2008 harvest intern at our facility 2 miles east of Carlton from the end of September through early November (4-6 weeks).

We prefer 2-3 vintages of experience and solid forklift skills, but are willing to consider otherwise qualified candidates.

Firesteed Cellars
Rickreall, OR
www.firesteed.com

Peter Neel, Assistant Winemaker
pneel@firesteed.com

Firesteed Cellars is looking for a dependable, hard-working individual who seeks a permanent/full time opportunity in the wine industry.

This is an entry-level cellar position that allows 'hands-on' winemaking experience and the training/use of 'state of the art' equipment.

Experience is desired, but not necessary. Mechanical aptitude and genuine interest in the wine industry is required.

Please include a resume and cover letter.

Apolloni Vineyards
Forest Grove, OR
www.apolloni.com

Anne Hubatch, Winemaker
anne@apolloni.com

Tradition, Italian, and Family: these are the foundation of Apolloni Vineyards and its winemaking.  Apolloni Vineyards is a family-owned vineyard situated at the North end of the Willamette Valley. Our location provides a superb microclimate and suitable soil for the cultivation of premium Pinot Noir, Pinot Gris and Pinot Blanc grapes. We specialize in traditional Pinot Noir and Italian-style wines.

We are seeking an enthusiastic part time seasonal cellar hand/intern to join our staff for the 2008 harvest.  This is a seasonal position, starting in September and ending in mid-November.  There might be further part-time opportunities for the right candidate. You will participate in all aspects of winemaking from grape to barrel following standard operating procedures, from extensive sorting through gentle handling and meticulous fermentation management.

Duties and Responsibilities:

• Equipment sanitation
• Running crush equipment
• Barrel work
• Cap management
• Juice/wine transfers
• Tank and barrel additions
• Cellar work as assigned

This job requires a very flexible schedule with the possibility of working evenings and weekends.  Workdays are varied and could include a partial shift or a 12 hour day.  This position is roughly 30 hours per week.  We’ll need you to be able to work extended hours in a physically demanding environment.  The job is physical and involves lifting 55lbs, pulling, pushing, digging and working outside in all weather conditions. Usually by the end of the day your covered with grape juice and very tired – not very glamorous, but a lot of fun.

Hourly wage DOE

• Motivated and possess a passion for wine
• Positive attitude with a developed sense of humor
• Forklift experience strongly desired
• Ability to lift 50 lbs.
• Top notch work ethic
• Ability to understand instructions – both spoken and written
• Strong verbal communication skills               

Previous cellar experience and Spanish speaking is a huge plus!

Silvan Ridge / Hinman Vineyards
Eugene, OR
www.silvanridge.com

Juan Pablo Valot
Fax: 541.345.6174
juanpablov@silvanridge.com

September through mid-November

Looking for educated, organized, hard working, enthusiastic individual to assist with our production team in the winemaking process making high quality wines at a small family owned winery.

The ideal candidate will possess some knowledge of chemistry, biology and basic math skills.

This position is ideal for the person who enjoys being involved in a wide variety of tasks.  If you have a high energy level and you want to learn the basics of the wine business, this is you opportunity.

Duties will include general winery and equipment sanitation and maintenance, fruit processing, pump over and punch down, fermentation monitoring, juice and wine movements, barrel work and wine additions, basic laboratory analysis.

Ability to lift and carry 50+ lbs. Flexible hours and the ability to work weekends are required.

Lorrie Normann
Fax: 541.344.8506
lorrie@sweetcheekswinery.com

We are seeking a full time vineyard manager (65 acres planted) with strong leadership skills to run a crew of 3-4 people.  The vineyard manager implements vineyard procedures as established by management.

Duties & Responsibilities:

• Oversee all vineyard operations.
• Coordinate and prepare harvest equipment.
• Maintain a safe work environment.
• Create and oversee spray schedule and applications.
• Maintain all vineyard records with respect to sprays, fertilizers and procedures.
• Ensure all equipment is maintained as per manufacturer’s specification. 
• Ensure fruit is cropped as per winemaker’s specifications.

Skills:

• Ability to communicate effectively with all vineyard employees.  Bi-lingual preferred.
• Must be able to operate vineyard and winery equipment.
• Must be familiar with MS Word and Excel.
• Must possess valid drivers license, able to lift 55 lbs and work in varying weather conditions.

The right candidate will have a blend of formal viticulture training and practical experience. If you are hardworking, a team player and would like to be part of an exciting young winery with a passionate group of wine lovers please forward your resume. 

Jerry Olsen, Cellar Master
Email: jerry.olsen@erath.com
Fax: 503.538.1074

We are one of Oregon’s pioneering wineries and are looking for people to help with crush 2008.  We have old buildings, but we have state-of-the-art equipment and use state-of-the-art winemaking techniques.  We produce Pinot noir, Pinot gris, Pinot blanc, Gewurztraminer, Riesling, Dolcetto, and Syrah.  We produce both large and small lots.

Crush usually starts mid September and lasts into November.  We have three shifts that can be 10 or more hours.  Job requirements include being able to lift 50 pounds, work as a team member, and have a positive outlook.

Job duties include:

• Receiving and processing grapes
• Wworking with ferments
• Punchdowns, pumpovers, and pulsairs
• Pressing
• Juice and wine transfers
• Barrel work
• Equipment maintenance and sanitation

Safety training and forklift instruction are included in our orientation activities.

Enthusiasm for wine and a strong work ethic.  Previous experience is prefered, but not necessary.

E-mail: production@domaineserene.com
Please respond by e-mail, mail, or fax. No phone calls please.

Grant Coulter
5155 NE North Valley Rd.
Newberg OR. 97132
Fax: 503.537.2613
E-mail: grant@beauxfreres.com

We are looking for a harvest intern to help us with the busy portion of the 2008 harvest.  The job will begin around 1st of August and proceed for 3 to four weeks.  The Job will entail aiding with pump over, punch downs, sanitation and sorting fruit. 

Candidate must be able work in a team oriented and flexible environment.  The candidate must also be able to lift 50 pounds and spend a good amount of time on their feet. 

541.847.5792
Chris Mazepink, Winemaker
Email: Chris@benton-lane.com
Howie Opatowsky, Cellar Master
Email: Howie@benton-lane.com

Seeking an enthusiastic full-time seasonal lab intern to join our production staff for the 2008 harvest.  We produce about 30,000 cases of wine annually.  We make Pinot noir, Pinot gris, Pinot blanc, and a Rose of Pinot noir.

Under close supervision, the lab intern will assist the winemaking team with general lab work during harvest, including initial juice analysis, fermentation monitoring, yeast inoculation, and other tank additions in the cellar. 

Job functions to perform include, but are not limited to: measurement of initial Brix, TA, and pH.  This position can also include additional lab analysis as required, maintaining records in the lab, some data entry, and cellar and crush work as needed. 

Time Frame/Working Hours:

• Full-time, hourly (8 to 10 hours daily, 5-6 days/week)
• This position begins approximately early-mid September, 2008 and will complete in November, 2008.
• Work will usually begin around 7:00 a.m.; though harvest conditions dictate flexibility, and can include partial shifts and weekends.

• Education/Coursework in Enology or Food Science.  Some Chemistry is beneficial
• A keen interest in the winemaking process
• Strong work ethic
• Strong verbal communication skills
• Ability to understand instructions – both spoken and written
• Ability to write legibly
• Basic math skills
• Strong problem solving and logic reasoning skills
• Prior use of a Spectrophotometer a plus

541.847.5792
Chris Mazepink, Winemaker
Email: Chris@benton-lane.com
Howie Opatowsky, Cellar Master
Email: Howie@benton-lane.com

Seeking enthusiastic full-time or part-time seasonal interns to join our production staff for the 2008 harvest.  We produce about 30,000 cases of wine annually.  We make Pinot noir, Pinot gris, Pinot blanc, and a Rose of Pinot noir.  You will participate in all aspects of winemaking from primary processing to barrel.  You will be asked to perform cellar tasks in a fast-paced environment.  Being a strong member of our team means that you have initiative and are willing to do whatever tasks are needed for smooth operation of our facility.  This is a great opportunity for students currently studying enology/viticulture to gain some valuable experience.

Duties and Responsibilities:

• Equipment sanitation
• Running crush equipmet
• Barrel work
• Cap management
• Juice/wine transfers
• Tank and barrel additions
• Other cellar work as assigned

Time Frame/Working Hours:

• Full-time, hourly (8 to 10 hours daily, 5-6 days/week)
• Begins approximately early-mid September, 2008 and will complete in November, 2008.
• Work will usually begin around 7:00 a.m; though harvest conditions dictate flexibility, and can include partial shifts and weekends.

• Strong work ethic.
• Strong verbal communication skills
• Ability to understand instructions – both spoken and written
• Fork Lift experience a bonus

Debbie Benson
Fax: 503.538.7866
Email: debbie@12thandmaplewineco.com

We are seeking full time seasonal lab technicians to join our production staff for the 2008 harvest, starting in late August and ending sometime in November or December.  We offer state of the art technology for wine labs with instruction and training from a highly skilled research team.  This is a fantastic opportunity for exposure to the science behind different winemaking styles and different grape varietals harvested on the west coast.   

You will be asked to perform a variety of tasks that include the following:  Monitoring fermentation which includes daily testing of individual lots with a portable hydrometer as well as measuring cap temperature.  Chemical analysis including SPE sample prep, automated TA and pH, automated free and total SO2, alcohol, nitrogen, potassium by ISE, with some enzymatic testing.  Yeast and nutrient additions will be required so the ability to lift roughly 50lbs occasionally is desired.  

Duties and Responsibilities:

• Monitor primary fermentation by performing daily brix and cap temps
• Collect samples as requested
• Preparations for analysis, including making reagents, washing dishes, etc.
• Perform chemical tests on juice samples as directed
• Record results accurately on data sheets
• Perform yeast and nutrient additions as required by winemaker
• Maintain an intelligent perspective on safety including use of goggles and gloves when handling reactive or volatile solutions
• Be willing and enthusiastic about assisting cellar staff during busy times.

• You should have strong organizational skills to efficiently collect and organize large numbers of samples for analysis and testing
• Be enthusiastic about overtime, we’ll need you to be able to work extended hours with 6 or 7 days per week during peak times.
• Have a strong work ethic and “team” attitude with strong problem solving abilities
• Be able to follow written SOPs and verbal instructions
• Must be able to lift 40-50lbs infrequently
• Ability to be flexible and adjust to a dynamic work environment
• Ability to accurately transcribe numerical results from worksheets to other computer based forms
• The following are preferred but not required; previous lab experience, college degree in a scientific field, familiarity with MS Access and Excel and experience with liquid chromatography.

Debbie Benson
Fax: 503.538.7866
Email: debbie@12thandmaplewineco.com

We are seeking enthusiastic full time seasonal interns to join our production staff for the 2008 harvest, starting in September and ending in mid-November or beyond.  You will participate in all aspects of winemaking from grape to barrel following standard operating procedures.  We offer state of the art technology with many new winemaking technologies/equipment, and an opportunity for exposure to different winemaking styles. 

You will be asked to perform cellar tasks in a fast-paced environment.  Being a strong member of our team means that you have initiative and are willing to do whatever tasks are needed for smooth operation of our facility.

Duties and Responsibilities:

• Equipment sanitation
• Running crush equipment
• Barrel work
• Cap management devices
• Juice/wine transfers
• Lees filtrations
• Tank and barrel additions
• Other cellar work as assigned

Possibility of housing being provided for international and out of state candidates

• You should be motivated and possess a passion for wine
• Be enthusiastic about overtime, we’ll need you to be able to work extended hours in a physically demanding environment.
• Be positive
• Be able to follow SOPs
• Previous experience preferred

Andrew Davis
Email: andrew@argylewinery.com
503.538.8520

This opportunity is excellent for someone wanting to get the full harvest experience. Positions open till April 30th, 2008.

Chateau Bianca Winery is looking for enthusiastic, hard-working, team playing harvest interns to participate in our 2008 harvest.  Applicants must be able to lift 50 lbs.  Forklift experience a plus.  Basic winery operation preferable. 

This is a unique opportunity to get some hands-on experience into the winemaking world. The position is suitable for an enology/wine science student or graduate eager to get some hands-on winemaking experience. Previous winery experience would also be considered.

The position will run for at least six months, from June untill December.

Tasks in the winery will include (but are not limited to) bottling, fruit sorting, crushing, pump-over and punch-down, pressing, additions, racking, barreling and maintaining the facility clean/organised.

For the right candidate, some involvements in the lab might also be considered. This could include the day-to-day running, under the supervision of the winemaker, of some specific vineyard and/or winery experimentations.

The successful candidate needs to be very organized, know how to prioritize, can multitask and stay focus while working under pressure.

Strong work ethic and dedication for quality are an absolute must.

Raptor Ridge Winery
www.raptoridge.com

Scott Shull
Email: scott@raptoridge.com
503.367.1265

The position is “entry level” and would serve alongside a more experienced vineyard manager, as well as spend time with the winemaker.  Flexible hours.  Seasonal with some time off after harvest, but mostly full-time the rest of the year.