Vintage Cellar Hands - Vintage 2026

We are seeking passionate Cellar Hands to join our team for Vintage 2026!

Around early February 2026, we will begin our harvest season in Blenheim, Marlborough, and finish around mid-April 2026. We have a number of fixed-term positions available and offer an engaging season with a comprehensive induction and applied technical training in a modern winemaking environment. You will gain comprehensive world-standard experience and widen your network of winemaking friends!

Your hours will be a minimum of 30 hours per week, guaranteed. During the harvest period, you may work shifts up to 12 hours in length, up to 6 days per week (weekends included) with a maximum of 72 hours per week during peak.

You will use your outstanding work ethic to perform diverse responsibilities across:

• Grape receival, processing and pressing
• Racking and tank transfers
• Filtration
• Red and white fermentation management
• Barrel management

Requirements

• Previous experience in the wine industry and proven experience as a Cellar Hand performing grape receiving, racking, transfer, and barrel work.
• High standards for health, safety, and quality
• Solid English language skills
• Refined & efficient work style and enthusiastic attitude
• Effective communications skills
• Resilience and a good sense of humour
• The ability to lawfully work in New Zealand or obtain the right to lawfully work in New Zealand
• Previous forklift, confined space and working at heights training is desirable 

Benefits

• An hourly rate ranging from $26.00 to $32.00 depending on experience
• The opportunity to grow your skills and experience, and receive full in-house technical training
• An inclusive environment and the opportunity to work with a world class team of passionate people
• Daily continental breakfast – which consists of toast, fresh fruit & hot drinks
• Catered meal provided when shifts are of more than 10 hours
• Staff discount at our cellar door and restaurant
• Work boots and other personal protection equipment as required by task
• Transport provided to and from work during vintage
• The possibility of renting one of the rooms in our houses on our vineyards (limited number available)
• Be part of an array of social events throughout vintage