Vintage 2022 Cellar Hands

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at Waimea Estates (view profile)
Location 59 Appleby Highway, Richmond, Nelson, Nelson, New Zealand
Date Posted 12/01/2022
Category Other
Job Type Need Staff Soon
Number of Roles Available 6
Start Date 2022/03/07
End Date 2022/04/17
Starting Rate 22.00
Job Benefits Accommodation rebates


Waimea Estates is located on the Waimea Plains and produces premium Sauvignon Blanc, along with a range of aromatics including Riesling, Gewürztraminer, Gruner Veltliner, Pinot Gris and Albariño from our vineyards. Also in the Nelson region, our Gravity Winery located on the Moutere Hills is a gravity-fed facility with a focus on producing premium Pinot Noir and Chardonnay, with fruit from both our own local vineyards and our Central Otago wine company Bannock Brae.

Waimea and Gravity are part of Booster Wine Group which is a collection of NZ wineries including Awatere River Wine Company, Bannock Brae and Sileni Wines. Booster, through it’s Booster Tahi investment arm, is making significant investments in New Zealand’s agricultural business including avocados, kiwi fruit, and through investments in the wine industry. 

We are now recruiting for our 2022 vintage crew and are looking for skilled press operators, cellar hands and a laboratory technician.

Our ideal candidate will possess:

  • Previous winery vintage experience – not essential, as full training is provided
  • Can-do attitude and good level of fitness
  • Attention to detail
  • Appetite for hard work
  • Ability to work well with others as part of a team

Benefits and Culture:

  • Competitive wage rate
  • Shift meal provided
  • Accommodation and Wine Allowance
  • Increase your knowledge of Wine

We can offer you variety, exposure to numerous aspects of the winemaking process, and the opportunity to be part of a close-knit, friendly team who are dedicated to producing quality wines.

The vintage will start in early-March and run for 6-8 weeks depending on harvest conditions. Longer contracts may be available for experienced applicants. During the peak of harvest, staff will be required to work up to a 12-hour shift, on either a day or night team, for 6-7 days per week. A daily vintage meal will be provided over this peak harvest period.

If this sounds like you please attach a CV, contact details for 2 referees, and a covering letter outlining any relevant experience to Shona Kelly via the ‘Apply Online’ button.

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