Experience

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  Constellation Brands New Zealand

  • New Zealand
  • Beverage Manufacturing
  • 1 - 100 Employee

  • Site-Winemaker for Kim Crawford Winery

    • Dec 2020 - Present

  • Winemaker - Drylands Winery

    • Jun 2016 - Dec 2020

    Manage the day-to-day winemaking requirements and permanent cellar staff. Create production plan and write/update work orders from receival/crush sheets to bottling. Attention to detail to monitor the quality of the wine working closely with the production and planning team to meet seasonal bottling timelines. Technical support to the cellar crew and supervisors. Create Wec’s submissions and follow bottling compliance requirements checks. Working closely to the logistics department for dispatch. Manage winemaking process with EZY system, VINTRACE and VinWizard. Participating in Quality Management & Safety constant reviews and training. Oversee the winery Audit requirements to maintain quality and production standard. Participate as an active member in blending sessions/benchmark tastings and trials. Following all OH&S policies and procedures and proactively contribute by example to the safe working culture of the winery team. Keep KPi’s withn production specifications. Winery maintenance. Play an active brand ambassador role for Constellation Brands NZ when required.

  • Assistant Winemaker - Drylands Winery

    • Jun 2014 - Jun 2016

    Assist to manage the day-to-day winemaking requirements and permanent cellar staff for Drylands site. Create production work orders for all production activities, from receival/crush sheets, batch/continuous floatation, yeast additions, ferment monitoring, blends, fining, centrifuge and crossflow. I was working with cellar staff and supervisors to ensure the correct completion of those work orders and helping to update SOP's. Technical support to the cellar crew and supervisors. assist and following all OH&S policies and procedures and proactively contribute by example to the safe working culture of the winery team. Arranged winery maintenance services and repairs of the different winery equipment. Arrange dry-goods orders and keep track of COA and SDS updates.

  • Cellar Hand - Drylands Winery

    • Mar 2013 - Jun 2014

    Carrying out cellar work as required by the Winemaker, Working in conjunction with the Winemaker to undertake and co-ordinate R&M to winery plant and equipment, Carrying out work in accordance with our health and safety framework, Supervising our night shift (9-12 staff) during harvest, Working flexible hours, as required, Running equipment: Crossflow, centrifuge, batch floatation, membrane filter, different types of pumps.

  • Cellar Hand - Kim Crawford Winery

    • Mar 2010 - Mar 2013

    Kim Crawford Winery

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  Lucas & lewellen Winery

  • Buellton, California

  • Trainee / Cellar Supervisor

    • Jul 2009 - Dec 2012
    • Buellton, California

    With diverse, high quality vineyard holdings across Santa Barbara County, Lucas & Lewellen produces distinct wines, I had working really close to the Winemaker, helping in daily operations and winery technical support for the employees. Great experience be able to work 4 consecutive harvest increasing responsibilities and work load every year.Duties include: Winemaking technical support and winery operation training. Receive fruit, rack, transfer, sampling for ferments, maintain sanitation, filtering wine. Punch-down/ pump-overs, dig-outs, barrel inspection for barrel downs. Perform racking, inoculations, additions, blending and barrel tasting. Grapes experience: Cabernet Sauvignon, Cabernet Franc, Malbec, Petite Sirah, Merlot, Petit Verdot, Barbera, Dolcheto, Nebbiolo, Sangiovese, Chardonnay, Chenin Blanc, Gewurztraminer, Riesling, Orange Muscat, Sauvignon Blanc, Viognier, Malvasia blianca, Moscato Ottonel, Moscato de Arancia, Pinot Grigio.

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  Los Cerros de San Juan Winery

  • Colonia, Uruguay

  • Winemaker

    • Dec 1997 - Dec 2010
    • Colonia, Uruguay

    Boutique winery (50.000 cases) with an old school winemaking style, I am please to have the chance to work for 13 years in one of the oldest and prestigious wineries in the country, making wines with a wide range, from fresh and fruity, to wine aged in barrel and bottles up to 12 years... in a really high level of quality. Working in Los Cerros de San Juan S.A. give me the opportunity to work closely to a renown international and national wine consultants.Manage day to day operations from the vineyard to bottle. Manage production teams. Responsible for technical support and training. Create annual production plan to meet targets. Perform audits and maintain Quality standards for all the areas of the winery. Developing SOP’s. Perform winery reports. Prepare harvest budget and order supplies. Interaction with vineyard manager for vineyard development and improvements. Monitor grape maturity for harvest decisions. Generate work orders for cellar task and update in the winery system. Responsible for all bottling logistics and QC checks for wines. Order supplies for cellar and bottling. Represent the winery at public and privates tours and tastings. Grapes: Tannat, Cabernet Sauvignon, Merlot, Tempranillo, Pinot Noir, Sauvignon Blanc, Chardonnay and Gewurztraminer.http://www.loscerrosdesanjuan.com.uy/english/cerros.htm

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  Universidad del trabajo Uruguay

  • Uruguay

  • Enology and wine knowladge instructor

    • 2006 - 2010
    • Uruguay

    I had run wine tasting courses from the local University. These are 1 year courses that are intended to teach the basic principles of wine tasting and give you a good basic knowledge of the main grape varieties and the wine.The course is part of the Degree of Hospitality and restaurant manager.

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  Instituto Municipal de Hoteleria y Gastronomia

  • Uruguay

  • Wine history and wine tasting tutor

    • 2002 - 2009
    • Uruguay

    I had run wine tasting courses from the local University. These are 2 years course that are intended to teach the basic and advanced principles of wine tasting and give you a good basic knowledge of the main grape varieties and the wine. The course is part of three individual courses: Hospitality and restaurant service, Restaurant manager, Head chef and sue chef.

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  Hoge Cellars

  • Prosser, Washington state

  • Trainee

    • Aug 2008 - Nov 2008
    • Prosser, Washington state

    Harvest trainee.