Vacancy expired!
ABACELA - SEASONAL CELLAR WORKER (HARVEST)
ESSENTIAL DUTIES
Harvest cellar workers will assist with preharvest cellar preparation and vineyard monitoring, sampling of clusters, and in-house laboratory testing to measure Brix, pH and total acidity.
Harvest cellar workers will also be involved in processing harvested fruit which includes the use of various types of equipment such as forklift, sorting table, escalator, destemmer/crusher, presses (both basket and membrane), and pumps. This position will also involve tasting fermenting wines, punch downs, pump-overs, yeast inoculations, acid and nutrient additions, cleaning and sanitation of tanks and equipment, and other activities as required under the supervision of the winemaker and/or his assistant.
QUALIFICATIONS
The successful applicant will:
1. Show up on time each day ready to work and follow instructions.
2. Must be a team player and have a strong work ethic.
3. Have a growth mindset and be open to learn from experience.
4. Be able to listen, follow directions, and carry out projects to their finish.
5. Have a valid driver’s license and clean DMV record.
6. Tractor or forklift experience is a plus.
7. An interest in wine is a plus.
8. Abacela is a smoke-free and tobacco-free property and work environment
PHYSICAL DEMANDS
Ability to walk distances, including steep hillsides
Be able to lift at least 50 pounds
Be capable of working long hours under crush conditions and demands.
Have a flexible schedule and work up to seven days per week if needed.
Time frame: Now through mid-November
Compensation: DOE
Abacela is a 76-acre Oregon estate winery that pioneered the production of Tempranillo and Albariño as varietal wines in America. We specialize in grapes and wine styles indigenous to the Iberian Peninsula. The vines are managed sustainably with limited inputs and are hand harvested. Our vineyard season starts in mid-winter with pruning, followed by bud break in spring, and the vines are nurtured and managed throughout the summer, culminating with harvest in September and October.
This harvest position is an opportunity to learn and gain valuable experience in winemaking in a family owned and operated winery that grows and harvests around 200 tons of fruit from fifteen different grape varieties, producing approximately 12,000 cases of high-quality wine annually. Grapes are processed in small batches using a gravity flow system with minimal handling to preserve fruit integrity and achieve optimal quality.
