Winemaker

• Mar 2022 - Present

In charge of wine and concentration production across 2 different facilities; 1 crushing facility and 1 storage facility. I manage all domestic bottling and export blends across both facilities. I oversee 1-2 interns during harvest, along with an enologist or assistant winemaker. I also oversee the TWG winemaking internship program in regards to the recruiting, interview, and hiring process. I am the winemaker for The Dreaming Tree brand!

Assistant Winemaker

• Apr 2020 - Mar 2022

Mainly focused on wine production. This in included French Columbard, Muscat Canelli, White Zinfandel, Merlot, Malbec, Cabernet Sauvignon, Barbera, Petit Verdot, Petite Sirah, Syrah, Etc. These grapes come from regions across California including the Central Valley, the Central Coast, and Lodi. I manage the grapes from winery receival through shipping for bottling. Making all yeast, oak, and wine addition decisions. I created and managed the wine additives and ingredients budget. I had 2 interns and one enologist who report to me. As the highest winemaking position onsite currently, I make all day to day winemaking decisions.

Enologist

• May 2018 - Apr 2020

During the first month of harvest, I was focused on crush process flow. I was managing process flow from the crushers, draining/pressing, wine clarification, and fermentation. I looked for slow spots in our process and came up with ways to increase efficiency. I worked with different processes such as flotation, sepex pumps and yeast rehydrator machines. My focus of harvest was running a 60 ton per hour flash detante thermovinification unit. We tried several different white and red varietals that are known for being green, unpleaseant smell/taste, and color unstable. We trialed tannins and enzymes to maximize the flavor profile and color stability for use as good blending wines. Post-harvest I am in charge of several domestic and export blends, preparing them from fermented wine through blending, filtering, and bottling/shipping.

Winemaking Intern

• Jun 2017 - May 2018

As a winemaking intern I was in charge of many different bench top trials including; oak trials, bentonite trials, and liquid tannin trials. I also was given the task of coming up with a new organization method of our dry good storage building before crush started. This involved complying with FSMA, FDA, GMP and using 5S. I was put in charge of the Rubired and Souzao wine programs. I helped manage several other programs including unoaked/oaked Chardonnay, Barbera, Carginane, and several Rose programs. Post harvest responsibilities have pulling samples and putting blends together for export customers for approval.

Vintage Winemaker/ Leading Hand

• Jan 2020 - Mar 2020

Worked the 2020 Vintage at The Wine Group's Australian Winery. I worked shift work with the cellar crew assisting the cellar supervisor. My tasks included managing productivity of the cellar crew and process flow. I created/updated SOPs for 2 brand new crusher/destemmer systems, run-off, della toffela float, and decanter. I came up with protocols on decanter usage to help manage float tops, racking bottoms, and centrifuge shots. On the winemaking side, I helped manage grape and wine quality. I visited vineyards throughout South Australia to check on progress through the growing season. I helped manage and track fermentation of many different wine styles. I worked with varietals such Chardonnay (oaked and unoaked), Semillon, Pinot Gris, Pinot Noir, Cabernet Sauvignon, and of course Shiraz. Helped with winemaking techniques involving parsec air pulse system, rotary fermentors, etc.

Laboratory Intern

• Jul 2016 - Dec 2016

I was responsible for chemical analysis of grapes, juice, fermenting wine, and finished wine. I was lead lab personal during the graveyard shift. I ran analysis such as SO2, Brix, TA, pH, VA, RS, Pectin, Filterability. ML, Alcohol, etc. I used equipment such as the Chemwell and Mass spectrometer. I was also in charge of managing the sugar snack (grape truck receiving) for efficiency. I was responsible for chemical analysis of grapes, juice, fermenting wine, and finished wine. I was lead lab personal during the graveyard shift. I ran analysis such as SO2, Brix, TA, pH, VA, RS, Pectin, Filterability. ML, Alcohol, etc. I used equipment such as the Chemwell and Mass spectrometer. I was also in charge of managing the sugar snack (grape truck receiving) for efficiency.

Grape Sampler

• May 2015 - Aug 2015

Sugar Tester

• Jun 2014 - Oct 2014

I was in charge of taking samples from vineyards from Arvin to Fresno. The South Valley was my territory. I had over 30 different growers that I sampled from. I often would be in contact with growers and making sure they had proper paperwork before they harvested. I was in charge of taking samples from vineyards from Arvin to Fresno. The South Valley was my territory. I had over 30 different growers that I sampled from. I often would be in contact with growers and making sure they had proper paperwork before they harvested.