The fundamental philosophy at Foris - a family owned and operated winery - is that For the vintage 2019 a cellar hand/vintage assistant wine maker position is available for Austrian, Swiss or German candidates
winemaking begins in the vineyard, that less is better, and that
experimentation in both field and winery are essential to attaining the highest
quality wine. Ted and Terri Gerber, the
winery’s owners, have been growing Pinot Noir, Gewurztraminer, Pinot Blanc,
Pinot Gris, Muscat, and Chardonnay for over thirty-five years at Oregon’s
southernmost vineyard, deep in the Illinois Valley.
You will work under the direct supervision of the winemaker, both in
cellar and at all vineyard sites, including estate and contract vineyards.
Start of the work is depending on the year between late August/September till early/late November.
The details in brief:
· Family owned winery
· More than forty years in operation
· 150 acres planted
· 750 tons total -- 260 tons Pinot Noir fermented in 0.75 ton bins
· In tank - the rest Pinot Gris, Muscat, Riesling, Gewürztraminer, Pinot Blanc
· Site: 1500 feet elevation, warm summers, cool nights, cobbly soils
· Position: 6-8 weeks, starting late August or early September (depends on bloom)
· Wage: $12.50/hr per hour for first 40 hours in week. $18.75 per hour for hours over 40
· Includes house to stay and truck to drive (gas for car and electricity for house not included).
Experience working in cellar operating pumps, guth mixer, and inoculating tanks, able to climb ladders carrying buckets, and international driver's license.
· Duties - begins with cleaning tanks, bins, and sampling grapes. Then majority of harvest is racking of juice to tanks, nutrient additions to tanks and bins and inoculation of whites in tank or barrel. Building yeast culture and malolactic culture. Some punchdowns, very few pumpovers. Brix, pH checks. Forklift experience is helpful, and spectrophotometer as well.
· Hours: Typically eight to ten hours a day, seven days a week for duration of harvest. At the beginning and end of harvest, we work seven to eight hours a day, Monday to Friday.
This position will be filled through Experience International
, an organisation offering Internship and Career Training, Oenolgy Internships and other Exchange Programs.
This positions is only available for Austrian, Swiss or German candidates, who accept a screening in the home country through a partner organisation of Experience International. You will receive more information after contacting Sarah from Experience International: firstname.lastname@example.org