Enology Intern

About the Company

O'Neill Vintners & Distillers was established in 2004 with a simple mission from founder Jeff O'Neill: make high-quality wine accessible to everyone. The company is built on the belief that doing right by employees, customers, business partners, and the environment is essential for long-term success. As a family-run organization, it views business as a positive force and is recognized as a Certified B Corporation with a strong commitment to sustainability.

The business is among California’s largest wineries, with facilities in Larkspur, Sonoma, Paso Robles, and Parlier. Its portfolio includes Line 39, FitVine, Harken Chardonnay, Rabble, Charles Woodson’s Intercept, Robert Hall, Allegro Cellars, Ram’s Gate, Substance, ViNO, 209 Gin, and BrandyLab.

Role Overview

This role is for someone who is curious about the science and craft of winemaking and wants practical experience across both laboratory and cellar functions. As an Enology Intern, you will work closely with winemakers and cellar staff through different stages of harvest and production, gaining exposure to the full journey from grapes to finished wine. The position also offers insight into how sustainability and ethical practices are embedded into winery operations.

What You Will Learn

• Hands-on exposure to the science and craftsmanship behind winemaking, including grape sampling and fermentation tracking.
• Guidance and support from experienced winemakers and other industry professionals.
• How laboratory testing and cellar work combine to support wine quality.
• Experience in a fast-moving harvest environment as part of an active production team.
• Firsthand understanding of how a Certified B Corporation integrates sustainability into daily winery operations.

Key Responsibilities

• Collect grape samples from nearby vineyards and prepare them for testing, including checks such as brix, pH, and titratable acidity.
• Support laboratory work by analyzing grape, juice/must, and wine samples to help maintain quality standards.
• Assist with harvest logistics, including weighing trucks, receiving fruit into the cellar, and coordinating movement through production.
• Take part in winery trials and capture data to support experimentation and process improvement.
• Help with cellar tasks such as cap management, inoculations, and additions.
• Monitor barrel fermentations and Micro-Ox tanks to help maintain ideal wine-development conditions.
• Work closely with winemakers, cellar staff, and lab teammates to share findings and help carry out production plans.
• Prepare work orders and winemaking documents to keep records accurate and current.
• Contribute to additional assignments and special projects as needed in a changing harvest environment.
• Look for ways to support sustainable practices within the team and department in line with environmental goals.

Qualifications

• A bachelor’s degree or upper-division coursework in Enology, Fermentation Science, Food Processing, or a related science/engineering discipline.
• Genuine interest in winemaking, fermentation science, or food processing.
• Prior exposure to the beverage or food processing industry is preferred.
• Ability to work independently while also communicating clearly and collaborating well with a team.
• Comfort using MS Office and working with data.
• Willingness to work up to six days per week on changing or rotating shifts, especially during the harvest season.
• Must be at least 21 years old.

Cultural Expectations

Team members are expected to be forward-thinking, hardworking without drama, friendly problem-solvers, and committed to operating as one team that always delivers.

Physical Requirements

• Ability to sit, walk, or stand for extended periods.
• Some repetitive motion work may be required.
• Ability to handle several tasks at once.
• Capacity to lift, move, and stack boxes weighing up to 50 lbs.
• Comfort climbing stairs.
• Ability to move across uneven vineyard terrain.
• Strong attention to detail and focus in a busy, fast-paced setting.

Work Environment

• This is an onsite position, mainly based at Robert Hall Winery.
• Desk-based work will usually take place in a temperature-controlled office with low to medium noise levels.
• Other duties may require work indoors or outdoors in weather conditions that vary from heat to cold and rain.
• Floors can be wet at times, so suitable footwear is necessary.

Compensation

This is a non-exempt role with an hourly pay range of $20 to $23. Final pay will depend on the candidate’s qualifications, education, relevant experience, and market alignment. Candidates are typically not hired at the top end of the range.

Equal Opportunity and Compliance

The employer follows an equal opportunity policy and makes hiring and employment decisions based on merit, competence, performance, and business needs. Employment decisions are not 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 legally protected status.

All employees must successfully complete a background check and drug screening and comply with company, federal, and state food safety regulations and policies. The organization also participates in E-Verify.

Recruitment Note

The company does not accept unsolicited resumes from recruiters or staffing agencies unless a signed Recruitment Services Agreement is already in place. If a recruiter or agency submits a candidate without such an agreement, the company reserves the right to hire that person without any obligation to pay a referral or recruiter fee.