Senior Cellar Hand

About us

We are a small producer of Pinot Noir wine. We work in small batches using minimal-intervention, whole-bunch parcels, hand plunging, and French oak maturation, with as little added as possible between the fruit and the bottle.

It is a hands-on winery. The person in this role works directly alongside the Winemaker and has real influence over how the wine turns out.

About the role

We are looking for an experienced Senior Cellar Hand to help us run the 2027 vintage. Working alongside the owner, you will execute the winery production plan and take the lead on day-to-day cellar operations — from fruit intake right through to bottling and dispatch. You will also supervise and train our vintage cellar team.

This is a seasonal role tied to the New Zealand vintage. We would love to find someone who wants to come back each season and grow with us.

What you will be doing

• Working alongside the Winemaker to execute the winery production plan for each parcel and cuvée.

• Leading day-to-day cellar operations: transfers, racking, topping, additions, tank and barrel work.

• Operating winery machinery, including destemmers and presses, to process grapes.

• Managing ferments — temperature control, sampling, pied de cuve and wild yeast ferments, punch-downs and pump-overs, and press-off timing.

• Carrying out clarification work: settling, and racking where required.

• Assembling trial and production blends across multiple Pinot Noir clones with the Winemaker.

• Managing French oak barrel maturation, including topping, tasting and racking schedules.

• Running bottling operations and preparing finished wine for storage and dispatch.

• Supervising, rostering, inducting and training vintage cellar staff.

• Maintaining winery hygiene, production records and traceability, and working safely at all times.

What you will need

These are the minimum requirements for the role:

• An NZQCF Level 4 qualification in winemaking, wine production or a related field AND at least 3 full seasons in a similar position with similar levels of responsibilities.

• Hands-on experience across a full vintage cycle — fruit intake, crushing and pressing, fermentation, racking, blending and bottling.

• Experience operating winery plant, including a crusher/destemmer, press, pumps and filtration equipment.

• Experience with red winemaking, including cap management and extraction.

• The ability to supervise, train and direct other cellar staff.

• Sound numeracy and accurate record-keeping.

• Willingness to work rostered shifts, including weekends, early starts and extended hours during vintage.

• A level of physical fitness sufficient for sustained cellar work.

• A current full driver licence.

Nice to have

• Experience with premium or ultra-premium Pinot Noir in a small-batch setting.

• Experience with indigenous / wild yeast fermentation and pied de cuve.

• Experience with whole-bunch fermentation.

• Experience with minimal-intervention winemaking — low or no added SO₂, unfined or unfiltered wines.

• Experience with French oak élevage and multi-clone blending.

• A current forklift operator certificate (F endorsement).

• Experience with organic or biodynamic certified production.

What we offer

• A guaranteed minimum of 30 hours per week for every week worked, at NZ$30.00 – NZ$35.00 per hour depending on experience.

• Genuine involvement in the winemaking decisions on a small Pinot Noir programme.

• A written individual employment agreement setting out overtime rates, maximum hours and all leave entitlements.

• The opportunity to return for future vintages and grow with the business.

• All recruitment, compulsory training and equipment costs are met by us.

How to apply

Email your CV and a cover letter telling us about yourself and your vintage experience to: [email protected]

You must have the legal right to work in New Zealand, or be eligible to obtain it. We welcome applications from New Zealand citizens and residents.