Issue link: http://read.dmtmag.com/i/72545
MANAGEMENT Vintners put helping hands to work at crush time and beyond By Cynthia Rosi icture this: You're sitting behind a desk for 40 hours a week, staring out the window as the seasons change. You yearn to get on your feet, to be part of the bustle of a happy crowd, in a natural land- scape, where people work toward a common goal. And you love wine. As people become more aware of their local foodshed, they also turn with curiosity toward the vineyards in their communities. Win- eries benefit as people knock on their doors via e-mail, Facebook and telephone, asking to vol- unteer. Pilot Peak Winery, in the Sierra Foothills of Northern California, has a dedicated and active group of regular support- ers nicknamed PEAK- ers. "They do everything from helping with bot- tling where they handle the glass bottles, put on caps, stack cases and help with palletizing," said owner Jacque Wil- son. "During crush, we allow them to do the cleaning of the bins, and some sorting of grapes. "I can remember, at California's Pilot Peak Winery relies on a loyal group of volun- teers, nicknamed "PEAKers." AT A GLANCE Helping out at a winery can be fun for people who spend their lives behind a desk. Make sure volunteer workers are properly trained for the tasks they'll be doing. Volunteers aren't just for harvest. They can also help with bot- tling and winery events throughout the year. Reward your workers with good food, wine discounts and spe- cial perks. 104 VINEYARD & WINERY MANAGEMENT JULY - AUG 2012 the beginning, we were excited and anxious dur- ing crush – but now it's run of the mill. Things that would take us forev- er in the beginning now take us an hour because we know what we're doing." TRAINING YOUR CREW At Chehalem win- ery in northern Oregon, winemaker and man- aging partner Harry Peterson-Nedry receives resumes throughout the year from people around the world – not just his backyard – who want to participate in crush. In May, he begins to select paid interns based on work experience and skills. He also talks with volunteers about how they would fit in. Paid interns – typical- ly five of them – receive a week of training and stay the harvest season. Up to 10 additional vol- unteers handle danger- free jobs and shadow a more experienced per- son. "We have a huge number of Kiwis (New Zealanders), but people WWW.VWM-ONLINE.COM