Position Summary:

The successful candidate for Assistant Winemaker will play a hands-on, year-round role in all aspects of our estate cider production, utilizing both sourced fruit as well as estate fruit. Responsibilities will focus on harvest crush & press operations, yeast rehydration, fermentation set & management, tank racking, malolactic fermentation, laboratory analysis, tank cleaning and sanitation, blending, secondary fermentation, Charmat tank operations, bottling, and inventory management. The Assistant Winemaker must be passionate about fermentation science, quality control, and sustainability. This person will also collaborate closely with the orchard team, providing a critical bridge between fruit in the field and liquid in the bottle. Located just 45 minutes from Salt Lake City and 20 minutes from Park City, this position is ideal for someone who enjoys outdoor recreation and wants to help build a world-class estate beverage program from the ground up.

Cidery Operations

·     Support the Lead Winemaker in all phases of cider production, from fruit receiving, through crush & press, fermentation, tank racking and secondary fermentation, blending, Charmat fermentation and bottling

·     Assist in executing annual fermentation and blending schedules for ciders, co-ferments, and infusions

·     Conduct daily fermentation lab analysis and maintain comprehensive cellar logs including Brix, pH, TA, %ABV, temp, SO2, and other critical metrics

·     Operate all production equipment including the fruit mill, pneumatic bladder press, centrifugal pumps, filters, and bottle filler

·     Basic knowledge and competence trouble-shooting glycol chillers, bulk CO2 systems, air compressors, water filtration, etc.

·     Implement strict sanitation protocols for all production areas and equipment before, during, and after use. Familiarity working with Caustic cleaners, peracetic acid, and potassium metabisulfite

·     Assist with the development of small batch ciders, new blends, and experimental fermentations reflecting estate fruit and terroir

·     Manage and execute cellar operations, including bâtonnage, tank racking, MLF, and SO2 adjustments

·     Ensure cleanliness, organization, and safety across the cidery, warehouse, and adjacent cellar space

·     Coordinate with the Orchard Manager to align harvest timelines, bin transport, and juice quality evaluation

·     Manage shipping and receiving at the production house, including fruit receiving, pomace removal, and dry goods receiving

·     Participate in annual equipment maintenance and calibration in coordination with seasonal schedules within the winery

Inventory & Compliance

·     Maintain accurate production records, including juice yields, tank transfers and bottling 

·     Track inventories of raw materials, fermentation supplies, chemicals, and packaging components

·     Assist with compliance tracking and reporting for TTB regulations

·     Participate in quarterly and year-end inventory counts for TTB compliance and cost accounting

Tasting Room, Events & Public Engagement

·     Occasionally assist in presenting technical content to tasting room staff, accounts, and visitors during private tastings, tours, or special events

·     Help the hospitality team articulate the wine making process and its relationship to our orchard practices

·     Participate in brand events throughout the estate, and off-site, such as seasonal release parties, festivals, or cider dinners

·     Serve as a knowledgeable and professional ambassador of Dendric Estate and our “branch-to-bottle” mission

Minimum Qualifications:

·     4 year Bachelor’s degree

·     2 years of hands-on experience in wine, cider, or craft fermentation environments

·     Strong understanding of fermentation chemistry, beverage microbiology, and cellar operations

·     Ability to lift and move 55+ lb. objects safely and repeatedly

·     Basic laboratory skills: pH, TA, SO2, DMA, refractometer readings, CarboQC, and other Anton Paar lab equipment

·     Experience operating cellar and packaging equipment: pumps, filters, presses, etc.

·     Strong time management, organizational, and interpersonal communication skills

·     Experience working safely with chemicals, pressure vessels, and confined spaces

·     Comfort and flexibility to work long hours during harvest season and peak production periods, offset by slower periods

·     Valid driver’s license and ability to operate forklifts and pallet jacks (or willingness to obtain certification)

Preferred Qualifications:

·     Undergraduate or graduate degree in a related science (enology, fermentation science, food science, microbiology, engineering, etc…)

·     3+ years of production experience, preferably in cider, natural wine, or co-ferments

·     Experience in orchard-based cidery production

·     Sensory training in beverage evaluation, blending trials, and off-flavor identification

·     Laboratory QA/QC experience, including yeast rehydration and microbial management

Basic plumbing, mechanical and electrical repair skills