Employee Name: Nicole H.

Job Title: Winemaker
Department: J Vineyards & Winery
Company: E & J Gallo/ J Vineyards & Winery
Typical Salary Range: Generally starting around $60,000, depending on training and experience

Please describe a typical day at work.

Each work day is very different; that’s what makes my job as a winemaker so enjoyable. Work activities are driven by the season. For example, during harvest, I start my day in the vineyards tasting grapes for readiness for the pick. Late morning, I’ll drive to the winery to check in on fruit that has already arrived. I’ll then plan and coordinate with the winery Operations team, and finish the day tasting fermenter lots out of tank and writing up work orders for upcoming cellar activities. During the “off season”, I taste wine lots with my team most days, put blends together in the lab, plan and coordinate cellar work, work on special projects, and interface with our sales, marketing, research, and vineyard teams regularly.

Why did you choose this career path?

I chose this career path because of how dynamic my responsibilities are. Winemaking allows me to work in the areas of chemistry, operations, vineyard management, finance, marketing, sales, and research (just to name a few) on a regular basis.

How did you start out?

I worked in restaurants while in high school and college, and developed a curiosity about wine and an appreciation for its interaction with food. I chose to attend UC Davis, which has a world class Viticulture and Enology degree program. Upon graduating from UC Davis, I completed a seasonal cellar internship at a small high end Pinot Noir producer in Carneros, and it was a wonderful experience. However, I wasn’t sure what I wanted to do next career-wise, but I knew that I wanted to continue to work in the wine industry. I decided to try my hand at wine sales, and signed on with Gallo Sales Company, working out of their Bay Area distributor. From there, I was promoted to another sales position working directly for Gallo Winery, selling the portfolio to hotels, restaurants, and fine wine shops.

After two years of sales, I was ready to jump back into winemaking. To get my feet wet again, I worked in Western Australia for a harvest, and then came back to work in winemaking for Gallo’s Livingston Winery, the largest winery site in the world. At the end of my tenure there, I was overseeing the winemaking of all of the Chardonnay made at the winery. I had spent six years in Livingston and was ready for a new challenge, so I moved to Healdsburg and started working at Gallo’s Sonoma Winery. A few years later, an opportunity came up to oversee the laboratories and quality systems across all of Gallo’s coastal wineries, and so I took it on and became a Quality Manager. This was a great experience that gave me the opportunity to manage a large team across many different sites, and allowed me to gain new skill sets with respect to labs and Quality. In 2015, shortly after Gallo acquired J Vineyards and Winery, the opportunity arose to join J as Winemaker. This was my dream job, and I took it on without hesitation! It’s been an incredible learning experience, and I feel very fortunate that all of my past experiences were able to lead me to where I work today.

What do you love about your job?

Each day and each season is different, so there is no chance for boredom. I love being outside in nature, and I’m able to do that regularly while visiting vineyards. The whole winemaking process involves constant problem solving, and that keeps me feeling energized and engaged. Also, there are some great perks that include consuming great food and wines, as well as interacting with others in a great industry.

What skills, training, and certifications do you need to have to be successful?

A formal education in winemaking is very helpful, but not required. I work with other winemakers with degrees in Chemistry, Biology, and Engineering to name a few. Many of my colleagues who did not receive a formal degree in winemaking have completed winemaking certification courses through accredited universities. Training and experience is essential to success in winemaking. Every winemaker should work in the cellar at some point in their career, and ideally in the vineyards and laboratory as well. These experiences and training provide a foundation upon which a winemaker will operate on for the remainder of his/her career.

What advice would you give to someone considering this career?

Be curious, and ask questions, set up trial work to understand how things work. Read wine publications published for winemakers & viticulturalists, as well as for the general public. Taste as many wines as you can get your hands on, and learn to talk about them. Don’t be in a rush to achieve a Winemaker title; instead, gain diverse experiences that will allow you to be successful down the road. Travel, and work harvest internships abroad to see how others approach winemaking. Be humble, and realize that the more you learn about winemaking, the more you’ll realize you don’t know.

Employee Name: Taylor O.

Job Title: Tasting Room Representative
Department: Hospitality
Company: E & J Gallo/ J Vineyards & Winery
Typical Salary Range: Entry level positions in the tasting room generally start at $13/hour and increase with experience and training

Please describe a typical day at work.

I come into work at 10am Friday through Sunday (start time is 10:30 the rest of the week) to set up each venue. This includes stocking glassware, the wine refrigerators and merchandise, preparing ice buckets for chilled wines, gathering wines anticipated for use throughout the day, making sure each menu is complete and clean for guests navigate, and pre-setting tables for the reservations. Friday through Sunday we conclude set-up at 10:30AM.

We then participate in a morning meeting with the entire team lead by the Tasting Room Supervisor and Manager. During this time we go over the reservations for the day, are updated on current information and given daily goals.  I then go into my assigned venue where I pour wine for guests while educating them on our products as well as the history of the winery. I am available to answer any questions they may have and provide them with information about purchases, shipments, our email list, and the wine club.

If I am in a venue with a food and wine pairing, it is my responsibility to talk through each pairing providing background information on the chef’s inspiration along with what the guest should expect to get out of each pairing and why. At the end of my shift I collaborate with the rest of my team to break down each venue from the day’s activity. Once everything is put back into its designated location and all glassware and dishes have been washed and put away, I clock out for the day.

Why did you choose this career path?

I grew up in Sonoma County with friends and family in the wine industry which helped develop a passion for wine early in my life.

How did you start out?

I went to Sonoma State and studied Wine Business and Marketing. Throughout my time in school I held various internships: at a winery, in marketing, and in the vineyards during harvest.

What do you love about your job?

I love the experience I am getting, the connections I am making, and the people I have met during my time at J Winery.

What skills, training, and certifications do you need to have to be successful?

In order to be successful in the wine industry it is helpful to have experience in different areas within the wine world, such as the vineyards, winemaking, sales, marketing, etc. Acquiring the CSW (Certified Specialist of Wine), SOMM and/or WSET certificates will set people apart in the industry. Having people skills that allow someone to build and maintain relationships is important for someone looking to interact with others regularly, especially in a hospitality role.

What advice would you give to someone considering this career?

My advice would be to give your best every day and be open to new experiences and opportunities. Be willing to work hard no matter what task you are given and always work to achieve your goals. Never go into a job thinking you are above it because there will always be something to learn or someone to learn from.

Name: Sylvia C

Job Title: Operations Management Trainee

Department: Operations

Company: Petaluma Poultry

Typical Salary Range: $45,000-$53,000

Please describe a typical day at work.

I come in at 6:00 AM and start by checking email, then I take attendance and start the line. I communicate with the USDA, check line speed and employee rotations.

Why did you choose this career path?

I love animals and the science behind raising them for consumption.

How did you start out?

I started out by becoming an intern.

What do you love about your job?

I love the people I work with.

What skills, training, and certifications do you need to have to be successful?

Communication skills

People skills

Day-to-day operations training

What advice would you give to someone considering this career?

Take a communications class.

Employee Name: Lindsey C.

Job Title: Continuous Improvement Manager
Department: Petaluma Poultry
Company: Plant Supervision
Typical Salary Range: $55,000-$68,000

Please describe a typical day at work.

On a typical day, I compile reports on performance, efficiency, and retention, among other metrics essential to our success as a processing plant. I use this data to drive sustainable improvements for the company through our processes impacting people, products, planet, and profitability.

Why did you choose this career path?

I am passionate about working with people towards a common goal, and chose to pursue a processing plant position to further my experience in the poultry industry.

How did you start out?

I spent over two years on the line operations side of our business on the East Coast, then I transferred to Sonoma County to pursue operations experience in the processing plant. After being a process supervisor for eight months, I was promoted to my current position.

What do you love about your job?

I love motivating our associates to want to be successful and promoting an atmosphere of continuous improvement on all levels. I get to help solve problems, use my creativity to present data/research, and I get to see our company get better each and every day.

What skills, training, and certifications do you need to have to be successful?

In this position, both technical skills and interpersonal skills are essential in order to execute data-driven process improvements. I also have six-sigma, Lean Manufacturing, and Root Cause Analysis training.

What advice would you give to someone considering this career?

Always keep in mind that on either a personal or professional level, an attitude toward continuous improvement will always lead to success. This job ensures that we celebrate all success, big or small, with keeping in mind that we can always take it to the next level. Being a people persona, being driven and motivated, and being innovative are keys to success in this position!

Employee Name: Ramiro Garcia

Job Title: Cellarmaster, Carneros Hills Winery
Department: Production
Company: Jackson Family Wines
Typical Salary Range: DOE, Salaried Position

Please describe a typical day at work.

Every day is different. Each morning I hold a tailgate meeting with the crew to coordinate the day and motivate employees. After that it can be anything from meetings, trainings, planning for winery events, or researching how to make operations more efficient and safer.

Why did you choose this career path?

Wine makes everyone happy!

How did you start out?

I started at a small winery in Gonzales, CA as a harvest employee. I learned so much from just one harvest and grew from there. I came to JFW in 1999 as a Skilled Cellar Worker and then was promoted to Cellarmaster.

What do you love about your job?

Training and teaching others to help develop their skills and help others grow in their careers. As a former baseball coach, I have transferred so many of those skills to my current job. I love the company I work for and seeing the winemaking process through from grape to bottle.

What skills, training, and certifications do you need to have to be successful?

At least an AA degree, on the job training is a must, certified forklift trainer

What advice would you give to someone considering this career?

Work one harvest and see if it is for you. If you enjoy the hard work and busy season, then it’s a great place to be year-round!