Scope:

Support winemaking and lab staff during harvest and tasting season by organizing tastings and recording tasting results, coordinating and recording results from experiments, collecting Brix and temp data at harvest, and assisting with lab work.

Job Requirements:

• Three harvest experiments and a BS in winemaking or related field OR five harvest experiences in the cellar and lab.

• Lab experience; comfortable working with lab machinery and performing bottling line quality control.

• Computer skills; strong understanding of Excel and general knowledge of Word.

• Strong Organizational skills to track experiments and trials.

Harvest

• Main support of winemaking is working off the written plan for harvest experiments by doing research, support planning, ensuring proper implementation during the busy harvest day when winemakers are out in the field, and recording all details of harvest experiments.

• Research new protocols, products, or procedures in winemaking to see how they would positively affect Sonoma-Cutrer wine quality, productivity, and cost. Examples of experiments are monitoring and interpreting data of press cycles to improve quality, barrel comparisons, and yeast, nutrient, and malolactic bacteria trials.

• Perform and record daily Brix and temp readings and alert winemaking staff to immediate SCV needs an individual with a wine education background to identify problematic fermentations and faults (such as slow, rapid, or off-odor fermentations) early on to alert winemakers immediately for quick rectification. During the bulk of harvest, the Brix and temp measurements can take 4-6 hours per day.

• Assist lab with grape sampling, lab analysis or any other functions as necessary.

• Manage the Malolactic Bacteria Culture by ensuring daily analysis is completed and interpreting results.

Post- Harvest

• Organize monthly wine lot tastings, record tasting results, and perform fining and addition trials. This includes labeling all the sample bottles, collecting samples, and creating tasting sheets. The wines need immediate attention post-fermentation, so this tasting and trial cycle is a continuous process for 6-8 weeks post-harvest. Depending on the harvest, performing trials on the wines can be about a week per month as well. The remainder of the time the Harvest Enologist will assist the lab with bottling functions or winemakers on project work.

• Organize experimental tastings, and tasting sheets, and record results in an experimental summary.

• Assist lab with sampling, bottling QC, and any lab analysis as necessary.

• Maintain harvest summaries of tons picked per day, gallons that underwent various treats (barrel vs stainless steel fermented, etc.), and various treatments.

Pay Range: $22 - $24 per hour

Brown-Forman Corporation is committed to equality of opportunity in all aspects of employment. It is the policy of Brown-Forman Corporation to provide full and equal employment opportunities to all employees and potential employees without regard to race, color, religion, national or ethnic origin, veteran status, age, gender, gender identity or expression, sexual orientation, genetic information, physical or mental disability or any other legally protected status.

Business Area: Global Supply Chain

City: Windsor

State: California

Country: USA

Req ID: JR-00006104