Hope Pinelli Email & Phone Number

Napa, CA, US

Sonoma, California, United States

Napa, California, United States

Yamhill, Oregon, United States

Napa, California, United States

• Premium boutique winery specializing in cabernet sauvignon, a Rhone blend and sauvignon blanc with a bottle price point of $70-$285
• Collaborated with the Winemaker on all blend decisions (early blending to final decisions before bottling)
• Routinely visited our 14 negociant properties in multiple AVA’s ranging from Knights Valley to Coombsville and Contra Costa to Amador County to understand each site better for vineyard and picking decisions
• Managed all wine movements (harvest, racking and bottling season) as well as yearly lab work (pH, TA, Brix, Fso2, VA, Enzymatics)
• Set up benchtop trials with the Winemaker for any addition to a wine lot post fermentation
• Oversaw the Intern hiring and training program, and wrote all SOP’s to ensure standards were being met

• 200-250 tons, eight grape varieties, focus on premium cabernet sauvignon
• Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Petit Syrah, Malbec, Pinot Noir, Sauvignon Blanc, Chardonnay
• Manage the line during crush (shaker table, elevator, de-stemmer, optical sorter and must pump)
• Execute routine harvest and cellar tasks such as crushing, pump-overs, additions and barrel work

Victoria, Australia

• 150-200 tons, organic winery, eight grape varieties, focus on Rhone vareties
• Grape Varieties: Shiraz, Grenache, Touriga Nacional, Sangiovese, Cabernet Sauvignon, Merlot, Riesling, Chardonnay
• Learned M. Chapoutier’s iconic style, five week extended maceration for all reds
• Worked closely with the winemaker to complete harvest tasks in the cellar and lab (FS02, VA, Malic, RS)

New South Wales, Australia

• 600-700 tons, eight grape varieties, focus on semillon and aromatic whites
• Grape varieties: Semillon, Verdelho, Sauvignon Blanc, Chardonnay, Vermentino, Viognier, Tempranillo, Shiraz
• Was in charge of daily ferment monitoring and all inoculations of white and red ferments
• Fulfilled daily lab analysis including but not limited to FSO2, BSO2, pH, T.A, baume, and residual sugar

Napa, California

• 3,000-5,000 Case production, focus on premium cabernet sauvignon
• Grape varieties: Cabernet Sauvignon, Merlot, Syrah, Petite Syrah, Mourvedre, Grenache, Sauvignon Blanc, Viognier
• Five month comprehensive internship (cellar, lab and vineyard) and managed the Barrel Fermentation Program
• Ran chemistry on brix, free sulfur, TA, PH, YAN’s, VA, Glucose, Fructose and Malolactic fermentation with a focus on anthocyanin’s to maximize color extraction
• Visited all vineyard sites to check on the quality of the grapes, health of vines and collected whole cluster samples
• Tasted each barrel before blending to asses the impact of each individual cooper in the final blend

Blenheim, New Zealand

• 300-400 tons, organic winery and biodynamic vineyard, focus on high end pinot noir and sauvignon blanc
• Grape varieties: Pinot noir, sauvignon blanc, pinot gris
• Processed pinot noir, sauvignon blanc and pinot gris for production of sparkling and three types of pinot noir and sauvignon blanc
• Routinely performed racking’s, transfers, blending’s, additions, barrel downs, topping and pump overs on 7,500-26,000 liter tanks
• Assisted in labeling and packing on the bottling line for all domestic and international orders

St. Helena, California

• 600-700 tons, organic winery, focus on premium cabernet sauvignon
• Grape varieties: Cabernet Sauvignon, Merlot, Zinfandel, Chardonnay, Sauvignon Blanc, Gringolino
• Sanitized all of the winery equipment and tanks with Oakrestore, caustic, citric, sulfur and Peracetic acid (PAA) to ensure that health standards were met
• Performed all aspects of fruit processing including but not limited to fruit intake, crushing, pressing, additions to must and juice, pump overs, and racking
• Assisted the cellar team in operations such as topping, filtration (Lenticular and DE), additions to finished wine, bottling, transfers, and barrel downs (1200-2500 gallon tanks)
• Collected frequent berry and whole cluster sampling of multiple vineyard sites to monitor fruit development

888 Howard St. San Francisco, CA

• Collaborated with the Director of F&B on fulfilling Beverage Manager tasks due to vacant position
• Utilized Binwise to manage beverage purchase orders, daily sales of $5K, and bin locations for Michelin Stared restaurant Luce and 4 star hotel property
• Reorganized wine and spirit locations by assigning locations to each bottle in order to streamline inventory checks and night service
• Regularly updated the Wine and Bar Menus so that selections stayed relevant
• Managed and maintained inventory levels of wine and spirits valued at $300K by performing monthly inventory checks

Outerlands

• Interacted with guests in person and over telephone for a 45 seat bustling destination eatery to schedule reservations and answer questions, thereby heightening customer satisfaction
• Monitored and managed reservations on OpenTable to guarantee appropriate table assignments and acknowledge special requests for each reservation
• Attentively responded to customer requests in a fast-paced setting (with a typical wait time of 2-3 hours) and proactively resolved potential bottlenecks in service delivery
• Assigned guests to tables suitable for their needs and according to rotation so that servers received an appropriate number of seatings

661 Divisadero St, San Francisco, CA 94117

San Francisco Bay Area

• Provided guidance to two managers and two team leaders to improve workflow, refine routine processes, and increase business profitability for the specialty cupcake store in the #1 tourist shopping location
• Interacted with customers by greeting, filling orders, providing consultation, and resolving disputes to promote customer satisfaction
• Fulfilled, processed and managed purchase orders to ensure that they were received and processed both timely and accurately
• Implemented quality control and quality assurance standards for the daily 600-800 hand-decorated cupcakes to ensure consistency across product line

Camas, WA

• Streamlined the check-in process by ensuring that data from three independent systems was captured in the main hotel database
• Provided information to guests regarding the Camas Hotel, availability of accommodations and services provided, booking and room rates
• Performed routine housekeeping and maintenance duties including laundry service, room refreshing and linen changes to meet high standards for aesthetic and customer satisfaction
• Maintained and organized all guest rooms exceeding hotel standards. Managed cleanliness of shared work spaces and common storage areas in order to facilitate compliance with health and safety regulations

West Linn, Oregon

• Oversaw dental office hygiene practices to ensure that medical standards for disinfection and sterility were met
• Monitored office security and safety after-hours and was in charge of locking the premises and arming the security system, thereby protecting company property and sensitive patient data
• Coordinated service and repair of building facilities to maintain a safe and functional workplace

Bachelor Of Science Business Administration (Bsba), Hospitality Administration/Management

Education record

2016 Spring semester study abroad in Madrid, Spain

High School Diploma