Harvest Intern - Trisaetum - $500 Bonus

Located in the center of the famed Ribbon Ridge AVA, Trisaetum is a family-owned and operated winery that vinifies hand-picked fruit from each one of our three estate vineyards in Oregon's Willamette Valley. Small, hands-on fermentations produce highly-praised Pinot Noir, Riesling, and Chardonnay; Cabernet Sauvignon from Walla Walla’s Seven Hills Vineyard; and some sparkling wines too.

Compensation is $19.00 to $21.00 per hour depending on experience. In addition, a $500 harvest bonus will be paid at the end of your internship. Also, you will receive a mixed case of the 2025 vintage you will help produce once it is bottled.

Harvest internships last approximately 8 weeks and start at the beginning of September. Team harvest lunches are included daily.

As part of our winemaking team, you will be involved in ALL aspects of harvest at Trisaetum:

-Daily tastings with the winemaking team of juice samples, active fermentations, and/or finished wine-Cluster sampling for picking decisions-Barrel preparation and tank cleaning
-Forklift operation
-Fruit sorting
-Cap management for both whole-cluster and destemmed ferments
-Native 'Pied de Cuve' inoculation
-Tank draining and dig-outs-Specific and thoughtful pressing protocols
-Racking and barreling down using gravity, inert gas, or pumps
-Gentle and innovative press techniques
-General lab work

Required Skills:

-A positive attitude
-A passion for great wine
-Attention to detail
-Ability to work within a team or alone
-Must be flexible and adaptable
-Must be punctual
-A love of cleaning things
-Must enjoy a fast-paced, quality-focused production environment
-Ability to lift 50 lbs
-A love of being physical and hands-on

Strongly Preferred Skills:

-One or two full vintages of harvest experience
-Forklift certification

Meet our in-house production team: James (20th vintage – founder, winemaker, sometimes artist), Jackson (6th vintage – harvest crew leader, logistics guru, master mixologist, co-lead distiller Brixeur Spirits), Tatum (5th vintage – enologist, queen of the lab, master marketer, co-lead distiller Brixeur Spirits), and Beth (4th vintage – jill of all trades, energizer bunny, educator, tasting room expert).

We are excited to share our knowledge and skills to make this harvest one of the best. To learn more about us, please visit our website at www.trisaetum.com. Interested candidates should email your resume and references to winemakingteam@trisaetum.com