Vintage Cellar Hand / Vintage Lab TechnicianBooster Wine Group is a collection of NZ wineries & brands, including Awatere River Wine Company, Waimea Estates, Gravity Winery, Bannock Brae and Sileni Wines. We are now recruiting for multiple dynamic, reliable team players to join us as Vintage Cellar Hands and Vintage Lab Technicians for the 2025 harvest at both our Marlborough and Hawkes Bay based wineries.
Awatere River Wine Company is located in Marlborough's Awatere Valley producing premium Sauvignon Blanc, Pinot Gris, Chardonnay, Pinot Noir, and Methode sparkling wine from our vineyards.
Sileni Wines is located in the sub-region of the Bridge Pa Triangle in the sunny Hawke's Bay and produces premium Sauvignon Blanc, Semillon, Chardonnay, Pinot Gris, Albariño, Pinot Noir, Merlot, Cabernet Franc and Syrah from across Hawke's Bay's and Marlborough's diverse sub-regions.
We have two medium-sized wineries that combine traditional winemaking approaches with modern technology. You will gain exposure to numerous aspects of the winemaking process, as well as the opportunity to be part of a close-knit, friendly team who are dedicated to producing quality wines.
The vintage positions will commence early-March, depending on the grape growing season. We offer a minimum 7-week contract, with a chance of extending some contracts depending on experience / growing season. As expected, long vintage hours and shiftwork are required during the peak of harvest, and we provide a meal each day over this peak and we are happy to assist you with finding accommodation, if required.
We are recruiting for multiple vintage cellar hands and 1x Lab technician at each site.
Vintage Cellar Hand Responsibilities & Tasks: Grape receival, processing and pressing.Flotation & filtration.Racking & transfers.Additions & Inoculations.Red wine management.Previous experience in Forklift, RDV, Dieme Presses, batch & continuous flotation and Omnia High Solids Crossflow is an advantage but not essential.Vintage Lab Tech Responsibilities & Tasks: Assisting Lab manager during the vintage period.Maturity sampling.Conducting daily ferment rounds and collection of samples.Collaborating closely with the lab manager, cellar hands and winemakers to ensure precise and reliable analysis is obtained.Experience with equipment such as Foss/Winescan, Aspiration Sulphurs, Auto titrator, DMA (Density meter), Vintrace software and Excel spreadsheets is an advantage but not essential.Our Ideal Candidates Will Possess: A minimum of 2 vintages experience.A passion for making wine.Can-do attitude with attention to detail.Appetite for hard work with a reasonable level of fitness.Health & Safety conscious.A great sense of humor and the ability to communicate effectively in English.The ability to work well with others as part of a team.In Return, We Will Provide: A competitive wage rate of $26-$30/hour, depending on experience.Minimum 7-week contract, with the possibility of extension (Vintage dependent).A minimum of 32 hours per week.12-hour shifts during the peak of vintage, with rostered days off.1x daily meal during 12-hour shift work.Assistance finding accommodation.Full on the job training.Chance to increase your knowledge of New Zealand wine.To apply, please forward a CV, contact details for 2 referees, and a covering letter outlining your main areas of experience, via the 'Apply Now' button.
Only people with eligible residency to work in this country or be eligible for a New Zealand work visa, can apply.
#J-18808-Ljbffr