O’Neill Vintners & Distillers was founded in 2004 with a simple idea from our founder, Jeff O’Neill, that great wines should be enjoyed by all. We believe those wines must be of exceptional quality, centered around our core belief that doing the right thing for our employees, consumers, partners, and the planet is key to a sustainable future. As our family-owned business has grown, so has our belief in business as a force for good. We are proud to be an industry leader in sustainability and a Certified B Corporation.

We are one of California's largest wineries, with operations in Larkspur, Sonoma, Paso Robles, and Parlier, CA. Our award-winning portfolio of consumer brands includes Line 39, FitVine, Harken Chardonnay, Rabble, Charles Woodson’s Intercept, Robert Hall, Allegro Cellars, Ram’s Gate, Substance, ViNO, 209 Gin, and BrandyLab.

Are you fascinated by the science of winemaking and eager to dive into the art and craft behind every bottle? Join the O'Neill 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 Certified B Corporation, 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, gaining firsthand insight into how sustainability and ethical practices are integrated into every aspect of the winemaking process.

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 extremes of weather, including heat, cold, and rain.
• Floors may be wet at times; proper footwear is required.

California Pay Transparency Notice: This position is classified as non-exempt. The compensation range for this role is $20 to $23/hour. Candidates are generally not hired at or near the maximum of the salary range. Final salary placement will depend on several factors, which may include the candidate’s qualifications, education, relevant experience, and alignment with current market data.

O’Neill Vintners & Distillers is an equal opportunity employer. All employment decisions, including hiring, promotion, discipline, and discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

All employees must pass a comprehensive background check and drug screen and adhere to all Company, Federal, and State Food Safety Regulations and Policies. This organization participates in E-Verify.

NOTICE TO THIRD PARTY AGENCIES

Please note that we do not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Services Agreement, we will not consider or agree to any payment of referral compensation or a recruiter fee. In the event that a recruiter or agency submits a resume or candidate without a previously signed agreement, we explicitly reserve the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency.