At Penner-Ash, we work with fruit from over twenty sustainably farmed vineyards across the Northern Willamette Valley, with a focus on small-lot, vineyard-designate wines. In 2026, we anticipate processing approximately 200 tons, primarily Pinot Noir, along with Chardonnay, Riesling, Sauvignon Blanc, and Viognier. This internship typically begins in late August with harvest prep, cleaning, and vineyard sampling. As fruit arrives, the focus shifts to processing, fermentation work, and cap management, followed by pressing and barreling down. Harvest generally wraps up between late October and early November, depending on the season. POSITION SUMMARY We are looking for one self-motivated, and experienced individual to join us for 2026 in a cellar/lab hybrid role. This hybrid position will provide an all-encompassing harvest experience working closely with the winemaking team. Primary responsibilities will include but are not limited to: support and facilitation of juice/wine analysis,...