emily townshend

Worked with premium Pinot Noir and Chardonnay, as well as Viognier, Syrah and Cabernet Sauvignon. Position included white sorting and pressing, red sorting and ferment management including pumpovers, punchdowns, drains, digouts and pressing. White and red barrel work including racking, transfers, barrel downs, additions and topping. Forklift use included fruit and barrel movements.

Mainly flotation, transfers, rackings and additions. Worked closely with press and RDV teams.

Serving and accurately describing wines on a daily basis to restaurant diners, casual tasters and industry professionals. Assisted with cash up duties. Participated in events both at the winery and at wine festivals. Required a high level of presentation, customer service and prior wine knowledge.

All general white cellar harvest tasks including racking, inoculations, additions, transfers, and barrel work. Often worked between white cellar and the press area, helping load the press with the forklift, setting lines and making additions and press cuts. Varieties included Sauvignon Blanc and Chardonnay, both oaked and unoaked, inoculated and wild fermented.

Solely responsible for all white wine inoculation, ferment monitoring and management. This role involved writing and updating job orders, organising and conducting ferment tastings and assisting winemakers in day-to-day cellar tasks.

General vineyard duties, canopy management, inflorescence counts, yield estimates, irrigation and netting maintenance, hand-harvesting, pruning.

All vintage tasks. Red wine and barrel work, press operation and cleaning, hand-harvesting, vineyard monitoring, transfers, additions, racking, ferment monitoring, cleaning. Strong focus on Riesling.

General cellar duties, finished wine duties, barrel work, supervision over vintage, extended hours and shifts, forklift and elevated work platform use, safe management of confined spaces and working at heights.

Activities and Societies: Wine Appreciation Club