Detail-oriented [wine making professional] with strong educational background in [enology and viticulture], supported by field research and professional work experience in [multiple AVAs and hemispheres].
Skills
Lab analysis Liquid chromatography Spectrophotometry ebuliometer operation titration Data Entry Cellar work Winemaking Fruit Processing Fermentation management Sanitation bottling warehousing Forklift operation press operation plate and frame filtration Cross Flow Filtration Sensory Evaluation
Employee management Facility Management Leadership Team Building Critical thinking Long term Planning Project Planning Attention to detail Microsoft office
Work History
Assistant Winemaker, 07/2012 to Current Ste. Michelle Wine Estates – Saint Helena, CA,
Ran and worked in ultra premium 11,000 case winery.
Produced Riesling, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Cabernet Franc, Grenache, Mourvedre, and Syrah.
Worked with best fruit in the state while working with native and engineered yeast.
Oversaw and performed all aspects of production including but not limited to Fruit processing, fermentation, pressing to barrel or tank, monitoring secondary fermentation, fining, racking, blending, filtering by cross flow or plate and frame, labeling, bottling and sanitation.
Conducted all lab analysis including but not limited to Free SO2 by titration, TA, pH, Brix, Malate and Glucose/fructose by spectrophotometer.
Managed inventory on all lab chemicals and equipment.
Participated in all blending trials.
Managed warehouse for finished product
Managed the cleanliness of the entire facility including cellar, warehouse, and tasting room.
Performed data analysis and provided recommendations to achieve [goal].
Work in ultra premium Winery cellar, Lab, and Organic Vineyard.
Worked primarily with Chardonnay and Pinot Noir as well as estate grown Rhone varietals (Grenache, Syrah, Mourvedre, Viognier).
Perform all cellar and processing operations including but not limited to sanitation practices, running of crush pad, pumpovers, punchdowns, draining, pressing, racking, forklift operation, and barrel organization and maintenance.
Kept up with wine inventory as well as empty barrel maintenance.
Performed many aspects of vineyard work including but not limited to pruning, training vines, and retraining from cane pruning to cordon trained, irrigation maintenance, frost protection maintenance.
Worked in lab running free SO2 and TA by titration, pH meter, alcohols by ebuliometry, and malics, VA, and Glucose and Fructose by spectroscopic analysis.
Member of bi weekly tasting panel for sensory evaluation of all barrel lots for final blending purposes.
Cellar Hand/ Lab Assistant, 07/2011 to 10/2011 Kosta Browne Winery – City, STATE,
Worked in high end ultra premium winery under winemaker Michael Browne and Associate Winemaker Shane Finley.
forklift Operator.
Ran crush pad and oversaw all crush operations and sorting crew.
Operated and over saw all white wine press activity.
Worked with ultra premium pinot noir and chardonnay fruit from some of the best vineyards in Russian River and Santa Lucia Highlands as well as gewurtraminer, grenache blank, tempranillo and syrah.
Operated red wine Basket press.
Monitored brix, and temperature of active fermentations.
Performed punchdowns.
Performed additions for must and juice.
Performed sanitation protocol on all winery equipment.
Trained in lab and performed analysis for Free sulphur content, alcohol by ebuliometry, enzymatic analysis of juice panels, VA, Malics, YAN, and performed brix and temp analysis by DMA.
Cellar Hand/ General Assistant, 05/2011 to 06/2011 Highway 12 Winery – City, STATE,
Time spent between harvests at premium winery directly under winemaker Michael Sebastiani and asst winemaker Adam Ivor.
Performed barrel cleaning
and SO2 gas maintenance.
Took part in rackings of
finished wines.
Oversaw mobile bottling line
Cellar Hand/ General Assistant, 01/2011 to 04/2011 Molly Dooker Winery – City, ,
Worked under winemakers Sarah and Sparky Marquis.
Cleaned Tanks, Presses, equipment.
Conducted inoculations on juice.
Oversaw transfer of wine(to oak, from oak, Racking off Gross Lees, Oxidative transfers, transfers under inert gas).
Oversaw barrel work(cleaning, rehydration, filling, Racking off of Gross Lees).
Oversaw three bladder presses(Filling, Pressing, emptying, cleaning).
Performed additions at various steps of the wine making process(Dynastart, DAP, Tartaric Acid, FirmAid K, KMBS)Conducted basic analysis in lab and collected samples for analysis and tastings(Free/TSO2, Malics, RS, TA, VA, Laccase).
Worked closely with and operated Diatomaceous Earth Filter.
Worked closely with winemakers on barrel Tastings and sensory analysis evaluation.
Oversaw tanker loadings for transport to bottling facility.
Led Pumpover team.
Performed all major jobs in tank farm, press area and barrel Hall.
Lead Cellar Hand/ General Assistant, 07/2010 to 10/2010 Hartwell Vineyards – City, STATE,
Worked Directly under winemaker Benoit Toquet and consultant Michelle Rolland.
Oversaw sorting crew, crusher and press during processing.
Conducted inoculations on juice and stuck fermentations.
Took samples and performed basic analysis.
Facilitated tank and barrell transfers.
Operated bladder press and Basket Press.
Worked with stainless steel, concrete, and oak, open top fermenters as well as head in and open top barrel fermentations.
Worked closely with Micro oxygenation techniques.
Cleaned and sanitized all equipment in winery and cellar.
Made additions to juice before during and after fermentations(Dynastart, BioTan, Thiazote PH, Yeast Hulls, So2).
Performed pump-overs and punch-downs.
Monitored Temperature and fermentation(Brix) of fermentations.
Forklift operator
Wine Consultant, 2009 to 02/2009 Bentley's Market And Bistro – City, STATE,
Coordinated and conducted weekly wine tastings.
Purchased wine for Bentley’s High End Market and Created wine list for Bistro.
Educated staff in both the market and Bistro on all matters regarding wine.
Setup and conducted public wine tastings inside the market and prepared food pairings as well as conducted education to patrons.
Managed beverage department of Bistro and educated staff on wine service and food pairings.
Wine Import Brand Manager, 07/2008 to 02/2009 Cynara World Wide Sourcing – City, STATE,
Created business plans for wine import company Cynara World Wide Sourcing.
Worked with president of Cynara WWS CO.
on wine sales, placement, import, marketing and advertising.
Communicated needs of buyers to company and spoke daily with overseas producers and co-ops from Italy and Spain.
Utilized in-depth sensory perception on wines to be imported and marketed within the United States.
Negotiated prices on national and international level.
Designed and wrote labels accepted by the TTB and customs brokers as well as private label buyers nationwide.
Coordinated importation of samples with customs and custom brokers.
Also coordinated movement of shipments into and throughout the US.
Wine Director, 04/2007 to 07/2008 Campagnia/ Pangea Restaurants – City, STATE,
Managed Campagnia Restaurant & Pangea restaurant.
Selected all wines wines for wine lists at both restaurants.
Managed all inventory for both establishments
Instructed staff and customers on wine variety- including taste, texture, service and pairings.
Created wine pairings and tastings for public events.
Designed, priced, and implemented monthly wine dinners.
Wine Consultant/ Sommelier , 07/2006 to 07/2007 Lantana Restaurant – City, STATE,
Instructed the bi-weekly wine class in which I educated staff on wine list and cocktails as well as food pairings.
Lead private dining and banquet affairs by coordinating staff and upholding the highest fine-dining standards.
Wine Consultant/ Server , 04/2004 to 07/2006 Blossom – City, STATE,
Facilitated weekly winetastings for Blossom staff members.
Worked with private dining facility and banquet functions.
Trained all staff and co-wrote training manual and server exam.
Education
Bachelor of Science: Enology and Viticulture, Expected in May 2010 California State University - Fresno, GPA:
A.A: , Expected in May 2003 Trident Technical College - Charleston, SC GPA:
Certified Sommelier, level 2 from the Court of Master Sommeliers: , Expected in 2007 - , GPA:
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School Attended
California State University
Trident Technical College
Job Titles Held:
Assistant Winemaker
Assistant Winemaker
Cellar Hand/ Lab Analyst
Cellar Hand/ Lab Assistant
Cellar Hand/ General Assistant
Cellar Hand/ General Assistant
Lead Cellar Hand/ General Assistant
Wine Consultant
Wine Import Brand Manager
Wine Director
Wine Consultant/ Sommelier
Wine Consultant/ Server
Degrees
Bachelor of Science
A.A
Certified Sommelier, level 2 from the Court of Master Sommeliers
