About Burgess

Burgess is making a unique mark on the Napa Valley. The winery, established in 1972 but with roots dating back to the late 1870s, holds a significant place in Napa's history. Notable figures such as Warren Winiarski and Mike Grigich had their first winemaking experiences in the cellars that eventually became Burgess. Despite the unfortunate loss of two historic winery buildings in the 2020 fires, the old vineyards were preserved and we continue to produce wine from them today. Our winery is now in the former Luna winery on the Silverado Trail, which itself boasts a rich history featuring famous Napa winemakers and pioneering natural winemakers.

Our Winemaker is fervently pushing progressive and innovative farming methods in our four estate vineyards, making Burgess the first in Napa to implement a regenerative farming approach called, Agricultura Promiscua or Promiscuous Agriculture. This unique method involves interplanting fruit trees among the vines. We are certified organic, biodynamic and champion biodiversity with tea gardens, pollinator gardens, a small animal pasture housing cows, sheep, chickens, beehives, and dogs which are integrated into our farming system. In the cellar, our Winemaker employs a low-intervention approach to winemaking reminiscent of Napa in the 1970s with Italian and French influences. The focus is on capturing freshness and the authentic expression of fruit from each distinct vineyard and variety.

On the hospitality side, the Burgess tasting room and gardens recently underwent a significant remodel led by Amy Morris, a James Beard award winning designer now based in Sydney, Australia. Known for her wine bar and restaurant spaces in London and New York, this project marked Amy’s inaugural foray into tasting room design. She selected very intentional artwork and unique vintage furniture pieces to mirror the thoughtful nature of the farming and winemaking. Burgess began welcoming guests to the new space in July of 2023.

Burgess is seeking an energetic and motivated individual to join our wine production team as a Cellar Intern. This is an exciting opportunity with a company dedicated to producing outstanding wines. The ideal candidate is a team player, loves to learn and is ready to join an iconic company poised to enter a new and exciting phase of growth. We place great importance in hiring future team members who we feel will thrive in our culture of kindness, positivity, integrity, and purpose. We foster a professional, team-oriented culture focusing on quality and safety in all our efforts. We are a small team of highly trained and innovative colleagues who thrive in a supportive and nurturing culture. Crafting world class wines is our passion, and we welcome you to join us in this pursuit.

Essential Duties and Responsibilities

I. Safety

1. Follows winery, department, and legally mandated safety policies and procedures.
2. Maintains a clean and orderly work space and environment
3. Familiar with the content and emergency response procedures contained in all Material Safety Data Sheets (MSDS)
4. Assures proper training in the safe and proper use of all equipment assigned for operation.
5. Makes certain all equipment is operating in a safe manner and brings malfunctioning equipment to the attention of their supervisor immediately

II. Laboratory Work

1. Analyzes wine for Brix and temperature when performing pump overs and records information accurately.
2. Assists with monitoring fermentations of pied de cuve in the vineyards

III. Cellar Operations

1. Assists with all routine cellar operations including, but not limited to:
   1. Racking and transfers
   2. Topping
   3. Filtration
   4. Tank and equipment sanitation procedures
   5. Sampling wine from tanks and barrels
2. Assists with packing, dumping glass, and loading pallets if bottling operations are being performed
3. Assists with all crush operations including, but not limited to:
   1. Fruit intake and processing
   2. Juice racking
   3. Pump overs
   4. Inoculations
   5. Pressing
   6. Additions
4. Follows example set by Cellar Lead and senior cellar employees regarding winery performance standards.

Qualifications

• Interested in learning more about premium winemaking and has an enthusiastic outlook on learning by doing
• Some knowledge of wine equipment, techniques, and processes a plus
• Dedication to confidentiality, professionalism, and maturity
• Possesses versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Strong attention to detail
• Ability to prioritize and manage multiple assigned tasks

• Ability to deal effectively with a diversity of individuals at all organizational levels

• Creative, flexible, and innovative team player
• Ability to work a flexible schedule with extended hours during busy harvest season

• Must be able to read, write and speak English proficiently.
• Ability to drive a forklift and become forklift certified
• Clean driving record and valid driver’s license
• Ability to understand and follow written and verbal instructions and take direction
• Good written and verbal communication skills
• Ability to understand and perform basic math and basic measurements
• Ability to work in small confined spaces and high places
• Ability to work extended shifts, including weekends
• Able to sometimes assist with care of farm animals, including chickens, sheep, and dogs
• Must have reliable transportation and housing

Physical and Mental Requirements

• Full body mobility: Ability to stand, walk, sit, use hand tools, reach and raise hands above the head, climb stairs, kneel or crouch, talk, hear, and accurately taste and smell
• Able to lift 50 lbs
• Hearing ability adequate to effectively communicate with co-workers and customers
• Ability to work in dynamic range of temperatures and weather conditions
• Able to work in and out doors
• Can sustain extended periods of standing or walking on concrete floors
• Able to work irregular and variable hours and days
• Able to safely and effectively wear all require personal protective equipment.
• Capable of safely and effectively operating a forklift

Position will start end of July through early August