Key Responsibilities and Required Skills for Winemaker

🎯 Role Definition

The Winemaker is responsible for overseeing all aspects of wine production from grape receipt through fermentation, maturation, blending, stabilization, bottling, and release. This role combines technical enology and sensory leadership with production planning, quality assurance, regulatory compliance, and team management to deliver consistent, high-quality wines that meet brand standards and commercial targets.

Key search terms: winemaker, enology, viticulture, fermentation management, cellar operations, sensory evaluation, wine blending, quality assurance, bottling, grape sourcing.

📈 Career Progression

Typical Career Path

Entry Point From:

Cellar Assistant / Cellar Hand
Assistant Winemaker / Enology Technician
Vineyard Technician / Viticulture Assistant

Advancement To:

Head Winemaker / Senior Winemaker
Director of Winemaking / Chief Enologist
Vice President of Production or Operations for winery groups

Lateral Moves:

Vineyard Manager / Viticulturist
Quality Assurance Manager (Food & Beverage)
Production Manager / Cellar Operations Manager

Core Responsibilities

Primary Functions

Lead and manage the complete winemaking process for assigned labels and production runs, including receiving and sorting grapes, fermentation scheduling and control, maceration management, press cycles, maturation regimes, and bottling planning to meet quality, cost, and timing objectives.
Design and execute fermentation regimes (temperature control, yeast/bacteria selection and inoculation, nutrient programs), monitor kinetics, and make real-time interventions to ensure production targets and sensory goals are achieved.
Develop and implement blending trials and final blend decisions using analytical data and sensory panels to create consistent, stylistically appropriate wines that align with brand and market positioning.
Establish and maintain quality control and assurance protocols across the cellar and laboratory, including sampling plans, analytical testing (pH, TA, RS, alcohol, SO2, VA), microbial surveillance, and corrective actions to prevent faults and ensure product stability.
Manage all laboratory activities: coordinate chemical and microbiological analysis, validate methods, ensure timely reporting of results, maintain calibration and documentation of lab equipment, and use data to drive winemaking decisions.
Oversee cellar operations, including sanitation protocols, tank and barrel management, racking schedules, filtration, fining, and tank cleaning procedures to minimize contamination risks and maintain high safety and hygiene standards.
Create and manage annual and seasonal production plans, capacity forecasting, resource allocation, and harvest logistics in collaboration with vineyard teams to align grape availability with production needs and sales forecasts.
Direct grape sourcing strategies—coordinate with internal viticulture, growers, and brokers to assess fruit quality, negotiate contracts, and monitor vineyard practices to secure optimal fruit for each program and vintage.
Supervise the barrel program: specify barrel types and cooperages, manage barrel aging schedules, tasting evaluations, and barrel maintenance to optimize oak integration and maturation goals.
Lead, recruit, and mentor cellar and lab staff, fostering a culture of continuous improvement, formal training, cross-training, and adherence to safety practices; build strong seasonal teams for harvest execution.
Develop and maintain detailed production records, SOPs, batch logs, and traceability documentation to support quality systems, audits, and regulatory compliance (labeling, reporting, and environmental requirements).
Coordinate with packaging, supply chain, and QA teams to plan and execute bottling, labeling, and packaging runs, ensuring accurate fill levels, closures, labeling compliance, and on-time shipment readiness.
Implement sensory evaluation programs, design blind tastings and consumer tests, lead tasting panels, and translate sensory feedback into actionable production adjustments and product positioning insights.
Analyze production and cost metrics (yield, losses, chemical usage, tank utilization), identify efficiency improvements, lead continuous improvement projects, and contribute to budgeting and CAPEX planning for cellar upgrades and equipment.
Ensure compliance with local, state, and federal regulations governing alcohol production, storage, labeling, and transportation; manage excise tax reporting, permits, and documentation required by regulatory agencies.
Collaborate with marketing and sales teams during product development, release planning, and storytelling—support technical notes, tasting notes, and technical dossiers for customer and distributor inquiries.
Manage waste, by-product, and sustainability programs in the cellar (pomace handling, wastewater management, energy efficiency), championing sustainable winemaking practices and reporting sustainability metrics.
Troubleshoot sensory, microbial, or chemical deviations proactively and lead cross-functional investigations to identify root causes and corrective action plans that prevent recurrence.
Lead research and development initiatives—trial new yeast strains, enzyme preparations, fining agents, filtration technologies, or alternative aging vessels, documenting results and scaling successful trials into production.
Negotiate and manage relationships with suppliers of technical additives, cooperages, filtration equipment, and lab services—evaluate vendor performance, pricing, and product suitability for target styles.
Prepare and present vintage reviews and technical reports to senior leadership summarizing quality metrics, harvest performance, production bottlenecks, and recommendations for future vintages.
Ensure strict health and safety compliance in the cellar—conduct risk assessments, maintain PPE protocols, implement confined space and forklift safety procedures, and lead emergency response plans during harvest and bottling.

Secondary Functions

Support cross-functional product development projects and limited-edition or experimental programs, providing technical oversight and sensory leadership.
Assist with trade and consumer events by providing technical details for tastings, demonstrations, and winemaking Q&A sessions.
Maintain and improve digital systems for production tracking — ERP, cellar management, and lab information systems — and train staff on accurate data entry and reporting.
Collaborate with vineyard staff on canopy, irrigation, and harvest timing decisions to influence grape chemistry and quality at crush.
Support label compliance activities including ingredient declarations, allergen statements (e.g., sulfites), and truthful marketing claims in partnership with regulatory and legal teams.
Provide technical support for contract winemaking relationships, including onboarding new client programs, defining scope of work, and monitoring contract compliance.
Contribute to winery sustainability certifications and reporting (e.g., SIP, Organic, Sustainable Winegrowing) by documenting winemaking practices and supply chain impacts.
Mentor interns and participants in apprenticeship programs, coordinating coursework and hands-on cellar training to build the next generation of winemakers.
Participate in industry groups, technical conferences, and continuing education to stay current with enology research, fermentation science, and regulatory changes.
Assist with disaster recovery and contingency planning for harvest risks (weather, logistics) and production interruptions (power failures, equipment breakdowns).

Required Skills & Competencies

Hard Skills (Technical)

Enology and fermentation management: yeast/bacteria selection, fermentation kinetics, temperature control, nutrient regimes, and troubleshooting stuck or sluggish fermentations.
Laboratory analysis and interpretation: pH, titratable acidity (TA), residual sugar (RS), alcohol by volume (ABV), free/total SO2, volatile acidity (VA), HPLC/GC familiarity advantageous.
Sensory evaluation and descriptive analysis: running tasting panels, sensory protocols, and translating results into technical adjustments and product positioning.
Blending and program development: conducting trials, recording outcomes, and making objective, repeatable blending decisions aligned with brand goals.
Cellar operations: tank and barrel handling, sanitation, filtration, centrifugation, cold stabilization, racking, and clarification methods.
Wine microbiology: understanding spoilage organisms, indigenous vs. inoculated fermentations, sterile technique, and contamination control strategies.
Packaging and bottling knowledge: filling line operations, closure selection (cork, screwcap), filtration specs, and packaging QA/QC.
Data-driven production planning: capacity forecasting, yield optimization, cost-per-case analysis, and production scheduling.
Regulatory compliance and documentation: TTB (or equivalent), excise tax reporting, labeling compliance, and traceability systems.
Equipment specification and maintenance: pumps, tanks, presses, temperature control systems, and barrel maintenance programs.
Experience with cellar management software, LIMS, and basic ERP modules for production and inventory tracking.

Soft Skills

Leadership and team development: hire, coach, evaluate, and retain cellar and lab staff; build high-performing seasonal teams during harvest.
Strong communication: translate technical enology concepts into clear guidance for non-technical stakeholders (marketing, sales, procurement).
Analytical problem-solving: diagnose sensory or chemical faults, run controlled trials, and implement corrective actions.
Attention to detail and documentation: meticulous record-keeping, SOP development, and quality control rigor.
Time and project management: coordinate overlapping production cycles, harvest peaks, and bottling windows under tight deadlines.
Commercial awareness: balance technical quality objectives with cost controls and yield considerations that affect profitability.
Adaptability: respond to vintage variability, supply chain interruptions, and unexpected production challenges.
Collaborative mindset: work cross-functionally with viticulture, quality assurance, logistics, and commercial teams.

Education & Experience

Educational Background

Minimum Education:

Bachelor's degree in Enology, Viticulture, Food Science, Chemistry, Microbiology, or related field; or equivalent practical experience in commercial winemaking.

Preferred Education:

Master’s degree in Enology or Viticulture, or advanced certification in winemaking or sensory science.
Professional credentials or certifications (e.g., Society of Wine Educators, Institute of Masters of Wine coursework, enology diploma programs).

Relevant Fields of Study:

Enology (Wine Science)
Viticulture
Food Science and Technology
Chemistry or Microbiology
Agricultural Science

Experience Requirements

Typical Experience Range: 3–10+ years in commercial winemaking or enology roles; harvest hands-on experience strongly preferred. Senior roles typically require 8+ years with leadership responsibility.

Preferred:

Proven track record managing full-cycle winemaking operations for multiple labels or significant production volumes.
Demonstrated experience with lab analytics, sensory program leadership, and production planning.
Experience in both boutique and large-scale production environments, or contract/collaborative winemaking settings.
Prior responsibility for budget management, supplier negotiation, and cross-functional project leadership.