If you have a passion for wine, winery experience, and would like to learn first-hand what it’s like to work a harvest at Forge Cellars, we encourage you to apply for a position with our 2019 vintage team! The job description and requirements are listed below. If you have any questions or would like to apply for the position, please email your cover letter and CV/résumé to firstname.lastname@example.org.
Forge Cellars specializes in hand-crafted bone dry Riesling and cool climate Pinot Noir on Seneca Lake, located in the Finger Lakes Region of Upstate New York. Since our first vintage in 2011, our wines have garnered top scores in Wine Spectator, consistently ranking at the top of the Riesling category. In 2017, our Dry Riesling Classique was listed at #31 on Wine Spectator’s “Top 100 Wines” of the year.
Forge Cellars is the American sister estate of Château de Saint Cosme, a benchmark producer in Gigondas, France. Louis Barruol is the 14th generation winemaker at a 500-year-old estate, and among one the highest and most respected winemakers in all of France. His reputation for producing outstanding wines of quality and place are mirrored in the wines of Forge Cellars. Louis oversees all of the winemaking at Forge Cellars, while Finger Lakes partner Rick Rainey manages the vineyards.
If you are interested in geology and want to experience first-hand what it is like to grow grapes in a remarkable, geologically diverse region, we have the perfect position for you. Our work spans an 8-mile stretch along the southeastern shore of Seneca Lake. We work with more than a 16 vineyard sites of varying proximity to the lake, and a range of elevations, soils, vine age, and history.
We are a very small, international team, and each of us shares all of the responsibilities that come with working in the cellar during harvest. A strong work ethic and flexible schedule are definite requirements for harvest work at Forge. We work incredibly hard while also having a good time. Our harvest workers gain experience in every facet of production, from hand-harvesting our estate vineyard, hand-sorting, working with spontaneous fermentations and a variety of fermentation and aging vessels, and much more.
Harvest staff will be provided meals during the workday, and housing if needed. This position begins mid-September until early November, approximately six weeks with the possibility of staying on longer if needed/desired.
Harvest duties include, but are not limited to:
loading/unloading the press
keeping a very precise record of daily activities
willingness to work variable hours (sometimes we begin midday and work until late in the evening, or begin at early hours)
willingness to work shifts 8+ hours and/or weeks exceeding 40+ hours
ability to lift at least 50lbs
passion and curiosity of wine industry
base knowledge of wine
Preferred, but not required:
previous harvest or winery experience
ability to operate a forklift