In this role, I was able to participate process of ultra- premium winemaking from start to finish. From taking berry samples in the vineyard, to fermentation management, to tasting the finished wines from the barrel. Throughout the internship, I was constantly challenged to develop my palate by tasting berries, juice, and finished wine and I was able to directly observe the immediate effects of various forms of cap management. Most importantly, my attention to detail was honed with the intensive sanitation processes and the multitasking that was required on a daily basis during fermentation.

For this part-time job, I was able to practice my customer service skills in between harvest internships.I filled various roles from food expo, restaurant and banquet service, and bartending.

During peak harvest, I was one of two people selected for quality control on the night shift. In this role, I monitored fruit delivery and processing, and I would make any necessary pre-fermentation additions. Once 24-hour operations ended, I began working in general cellar roles such as taking samples, making additions, performing pump-overs, racking, and sanitation. I also had the privilege of working with a very diverse, multinational crew which allowed me to further develop my communication skills and appreciation for various winemaking cultures.

For this seasonal position, I was attached to a small vineyard team to aid in winter pruning and vine training near the Raymond property. I am not just fortunate to have a hands-on experience in the intricacies of managing a vineyard, but I am also fortunate to have this eye-opening experience to be a part of the labor force that keeps wineries running. This has expanded my appreciation of vineyard crews everywhere and I will keep this in mind to remember who I rely on in my aspirations to become a winemaker.

I was involved in producing Cal Poly's 2023 Vintage for their Sauvignon Blanc, Chardonnay, Pinot Noir, and Cabernet Sauvignon commercial wines and processing and managing research wines with my advising professor, Dr. Federico Casassa. My field of research for this internship was white wines fermented on their skins and observing the phenolics extracted during fermentation. The varieties used in my research were Vermentino, Assyrtiko, and Roussanne.

I have had a mix of roles from customer relations and sales in the tasting room and experience in the cellar during harvest and occasionally when needed throughout the year.