Talents include: Cellar management, heavy machinery experience, fork lift certified, seven years experience with wines and vines, office data, bar back, DTC/wine sales experience. I've worked in many major wine producing countries and have extensive knowledge to share, with a continual thirst to learn more.
Worked in all aspects of wine making from cellar management and enology to viticulture. This region introduced me
to ‘secrets' in what is is to be a winemaker - these guys do everything. I will never forget it.
Main objective was managing Bentonite and TA. As well as the daily coordination of mechanical punch downs,
removal and pressing of red grape skins, transferring wine, racking, along with barreling down. I received my forklift
certification, organized bins and moved whatever they told me to; was also responsible for operating a dump truck.
I was positioned as a red wine team member - My daily responsibilities consisted of plunging twice a day, racking,
making millions of additions (yeast, bentonite, and TA), doing dig-outs followed by pressing. Repetitive, but New
Zealand was an eye opening experience.
Harvest cellar duties, the same as we all have done: sanitizing tanks, receiving grapes, making additions (yeast,
nutrients, bentonite, and TA), racking, filling, stirring, gassing, and cleaning barrels, pump overs and plunging, digouts,
shipping wine, and bottling line.
As a tasting room associate, I poured wine to customers and ensured that they had a hospitable tasting
experience, ultimately selling as much wine as possible. I also worked on the bottling line and enjoyed coordinating the Partners Tour in the cave three times a day.
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