Job Description
Job Description:
Are you fascinated by the science of winemaking and eager to dive into the art and craft behind every bottle? Join the Robert Hall Winery team as an Enology Intern and gain invaluable hands-on experience in the laboratory and cellar, working alongside skilled winemakers and the cellar team. This internship offers an exciting opportunity to participate in every step of the winemaking process, from grape to glass. As a Regenerative Organic Certified® and B Corp Certified winery, we believe that the way we farm, the way we do business, and the way we welcome guests are inseparable expressions of our values. We are committed to balancing purpose and profit, prioritizing sustainability, community, and ethical business practices. This is your chance to be part of a company that’s using winemaking as a force for good.
What You’ll Gain:
Practical experience in both the science and art of winemaking, from grape sampling to fermentation monitoring.
Mentorship from experienced winemakers and industry professionals.
An understanding of how lab analysis and cellar operations come together to create exceptional wines.
The satisfaction of contributing to a dynamic and fast-paced harvest team.
The opportunity to work for a Certified B Corporation and Regenerative Organic Certified® winery, gaining firsthand insight into how sustainability and ethical practices are integrated into every aspect of the winemaking process.
About the Winery:
In the vibrant, growing wine region of Paso Robles, Robert Hall Winery stands as a pioneering estate and a recognized leader in sustainable winegrowing. Family-owned and operated, led by Jeff O'Neill, a third-generation agriculturalist, the winery carries forward a legacy of hard work, warm hospitality, and deep respect for the land. Under winemaker Amanda Gorter, Robert Hall crafts award-winning wines and made history with the first nationally distributed Regenerative Organic Certified® (ROC™) wine. Additionally, Robert Hall has been awarded Certified California Sustainable, ISO 14001, and B Corp credentials. From the estate vineyard to the iconic 19,000-square-foot underground barrel cave, every bottle reflects a commitment to land, craft, and The Good Life, Shared.
DUTIES AND RESPONSIBILITIES:
The following reflects management’s definition of essential functions for this job, but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
Grape Sampling & Analysis: Collect grape samples from local vineyards and prepare them for analysis, monitoring key metrics like brix, pH, and titratable acidity.
Lab Support: Analyze grape, juice/must, and wine samples to ensure quality standards are met throughout the winemaking process.
Harvest Operations: Assist with weighing trucks, receiving fruit into the cellar, and coordinating logistics to keep harvest operations running smoothly.
Winery Trials: Participate in experimental winery trials and data collection, contributing to innovation and process improvements.
Cellar Operations: Support key cellar activities such as cap management, inoculations, and additions, gaining exposure to hands-on winemaking techniques.
Fermentation Monitoring: Track barrel fermentations and Micro-Ox tanks, ensuring optimal conditions for wine development.
Collaboration: Interface between winemakers, the cellar team, and the lab to communicate findings and help execute winemaking plans.
Documentation: Assist with creating work orders and winemaking documents to maintain accurate records.
Special Projects: Take part in other projects and tasks as assigned, adapting to the dynamic needs of the winery.
Identify and implement sustainable practices within the team/department to align with the company’s environmental goals.
QUALIFICATIONS:
To fulfill this job successfully, an individual must be able to perform each essential duty. The requirements listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
A Bachelor’s degree or upper-division coursework in Enology, Fermentation Science, Food Processing, or a related field of Science or Engineering.
A demonstrated passion for winemaking, fermentation science, or food processing.
Previous experience in the beverage or food processing industry is preferred.
The ability to work independently, communicate effectively, and collaborate in a team-oriented environment.
Proficiency in MS Office and comfort working with data.
The ability to work up to six days a week on variable or rotating shifts, especially during the busy harvest season.
Must be 21 or older.
CULTURAL BEHAVIORS:
O’Neill team members are Forward Thinkers. Hard Working without Drama. Friendly Problem Solvers who work as One Team to Always Deliver.
PHYSICAL/MENTAL REQUIREMENTS:
While performing the duties of this job, the employee is frequently required to do the following:
Sit, walk, or stand for prolonged periods.
Perform some repetitive motion activities.
Coordinate multiple tasks simultaneously.
Lift, move, and stack boxes up to 50 lbs.
Climb stairs.
Navigate uneven terrain in the vineyards.
Maintain focus and attention to detail in a fast-paced environment.
WORK ENVIRONMENT:
This position is based onsite, primarily at our Robert Hall Winery location. Office work normally occurs in a temperature-controlled office environment with low to medium noise levels. Other responsibilities include working indoors or outdoors in varying weather conditions, including heat, cold, and rain. Floors may be wet at times; proper footwear is required.
Pay Transparency Notice: This non-exempt position has a compensation range of $20-$23/hour.
This posting has been truncated due to character limitations; full posting available on our website.
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Job Tags
Local area, Rotating shift