Harvest Cellar Assistant

Boutz Cellars is hiring a harvest cellar assistant for its small, family-owned estate winery in the Adelaida District of Paso Robles, California. The Boutz family farms the vineyards behind every bottle it produces, with a focus on rare Greek grapes and Rhône varieties. Because the operation is intentionally hands-on, this role works directly with the winemaking team and participates in the full harvest process instead of being limited to one station. What you will do • Receive, sort, crush, and destem freshly harvested estate fruit • Help manage active fermentations and carry out scheduled punch downs and pumpovers • Prepare, fill, top, and clean barrels • Set up, operate as directed, and sanitize the wine press • Clean tanks, cellar equipment, tools, and production areas thoroughly • Make additions and assist with basic laboratory work under the winemaking team's direction • Complete wine transfers and racking while protecting wine quality and maintaining accurate organization • Keep the cellar orderly and step into other harvest tasks as fruit and fermentation needs change Who the winery is seeking The right person is dependable, hardworking, positive, and ready to learn. Harvest requires close attention to detail even when days become long and priorities move quickly. Applicants should be comfortable working around cellar machinery, performing tasks indoors and outdoors in changing conditions, and working both independently and alongside a small team. The physical requirements include repeatedly lifting up to 50 pounds and sustaining active work throughout the shift. Experience in a cellar or vineyard may be useful, but Boutz emphasizes reliability, organization, and a willingness to learn in its published requirements. The position is based on Chimney Rock Road in the Adelaida District. Exact seasonal dates and the daily schedule will be discussed directly with the winery because harvest timing follows fruit readiness. Compensation is $18–$22 per hour. Apply directly to Boutz Cellars by emailing James Boutz with a resume and a short introduction describing your harvest interest, relevant hands-on experience, availability, and comfort with the physical demands of cellar work.